Pressing And Blanching Tofu Food
PRESSING AND BLANCHING TOFU
Needed the how-to for a recipe. Decided to post the help. Had to use two tofu's, because 'Zaar needs at least 2 ingredients! You really only need as much as you need!
Provided by Darkhunter
Categories Quick Breads
Time 30m
Yield 14 oz
Number Of Ingredients 2
Steps:
- Pressing:.
- Place the cakes of tofu between two flat surfaces. Weight down the surfaces using a bowl of water, a heavy can, or whatever you have that will press down firmly but not squash the tofu.
- Let stand for 30-45 minutes, remove the weight and pour off the liquid.
- Blanching:.
- Drop the cakes into boiling water. Reduce heat and simmer for 4-5 minutes. Remove and drain.
Nutrition Facts : Calories 34.6, Fat 2.1, SaturatedFat 0.3, Sodium 4.5, Carbohydrate 1, Fiber 0.1, Sugar 0.4, Protein 3.7
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THE 8 BIGGEST MISTAKES PEOPLE MAKE WHEN COOKING TOFU
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Author Hazel WheatonPublished Apr 14, 2018Estimated Reading Time 6 mins
- You bought the wrong kind. Tofu is made of condensed soy milk in a process very similar to cheesemaking. We tend to think immediately of pressed white blocks, but there’s a variety of tofu textures and densities on the market, and buying the wrong kind for your recipe will doom it before you begin.
- You didn’t remove the liquid. After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn’t enough—you need to press the water out.
- You cut it too large. Tofu cooks better in smaller sizes—either in cubes or in slices. A huge block of tofu is pretty much like a huge block of cheese; too large a piece, and you won’t get a pleasing flavor or texture.
- You used oil in your marinade. Even after thorough pressing, there will still be liquid in your tofu…more specifically, water. If you use an oil-based marinade, the oil and the water will form a natural barrier, keeping the marinade from penetrating.
- You breaded it. If you want a nice, crispy exterior on your tofu, you may be tempted to treat it as you would a piece of fish or chicken…dredge it in a batter or a flour-based breading.
- You didn’t cook it long enough. Tofu is a lot like cheese, and it can be eaten raw—as it often is, tossed in salads and on skewers as appetizers. However, when frying, it can take up to 5 minutes per side, depending on the size of the cuts, to get a nice browned or crisp exterior.
- You used the wrong pan. Tofu has a tendency to stick to the pan—hard. Of course, scraping it off the bottom of your pan will both strip it of its crispy coating and break it up into pieces, leaving a mess.
- You didn’t store it well. If you pulled off a great tofu recipe the first time, but then the meal you made with the tofu left in your fridge was lacking, it may be because you stored it incorrectly.
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