Tuesday, May 24, 2011

A note about draining tofu

I thought I'd post a little 'how-to' here, since I'm finding out that a lot of people don't know how to cook tofu properly. Its good to know how to do, since it is such a versatile and delicious ingredient to keep on hand. I usually have an extra block of it in the fridge; it keeps for quite a while.

I buy extra firm, and Publix has even started carrying a lite variety that has fewer calories and less fat. That's what I like to buy, but there are so many brands out there now. Try a few and see what you like. Quick note: Don't try to drain silken tofu. This is the really smooth tofu you find in miso soup. Its great for soups, smoothies, and stuff like that, but its tricky to cook with. If you try to put it in a stir-fry it will just fall apart; but I've baked it before with great results.

When you open the tofu, it should be packed in water. Discard the water and place the tofu on a large plate. Place a smaller plate on top of it (upside down) and put something fairly heavy on top of that. I use a coffee cannister.

From Food pics

Let it sit like that for about 20-30 minutes then discard the excess liquid. Flip the tofu and drain for another 20-30 minutes.

From here the possibilities are endless. I like to marinate mine overnight and bake it (see Baked Pomegranate Tofu. You can sautee it, or even throw it in a deep fryer till golden brown. Good luck, and happy tofu-ing!


Joe Huber said...

You should invest in one of these: http://www.tofuxpress.com/ It's worth the price plus it doubles as a dish to marinate in once it's drained. I used to use the plate method, but it got to be a pain. With the press the tofu is ready in around 3 hours, but I've been known to let mine press overnight.

Melissa said...

Oh wow, that looks awesome! Thanks for the suggestion - I'll definitely check it out!