But truth is, pressing tofu isn't always necessary for every occasion and is only preferred if the recipe calls for it.
We do recommend pressing the tofu with a weighted drainage set-up for at least an hour to eliminate extra moisture in the tofu. If you don't want to go through too many extra steps to get flavour into your tofu, you can simply use an assertive sauce or dressing that coats and clings to the cooked tofu. This recipe uses a slightly spicy sesame-ginger marinade that gets brushed on as a glaze for a double dose of flavour. Once completely defrosted, the tofu can be squeezed dry with a little more pressure, and its new spongey quality allows for much better absorption of flavourings and marinades. As water turns to ice, cell walls are punctured, and upon defrosting, the once solid tofu will take on a tannish hue and porous, springy texture. The freezing method causes the moisture content inside the tofu to crystallise. The soaking method flavours the tofu by osmosis as the salty solution displaces the unseasoned water content inside the tofu. Fresh tofu isn't very porous, which means that even if it sits in a marinade, it won't take on a lot of flavour.īecause of its high moisture content, there are two ways to season tofu effectively: cubing the tofu then soaking it in boiling salted water (2 tablespoons salt to 480ml water) or freezing then defrosting it. Produced and packaged with only very small quantities of salt, tofu needs to have the right background singers before its potential can truly shine. Add to the fact that it's made from relatively low-fat soybeans rather than rich, creamy cow's milk, it's a lot less indulgent-tasting straight out of the package. Just like a fresh cheese-think ricotta, cottage cheese, paneer, fresh mozzarella-it is mild in flavour. Let's address the most popular complaint about tofu: its blandness. For baked tofu, the best kind to use is firm or extra firm anything softer will likely crumble for this recipe. Each type is suitable for different kinds of dishes. Depending on how much it's drained and pressed, tofu texture can vary from very soft, fragile "silken" to extra firm.
Avoid thinking of it as a meat substitute, let it exist on its own terms, as its own thing, and be surprised by what it has to offer. Treat it kindly and you'll be rewarded with a versatile protein that can play the field as a sweet or savoury ingredient.Īlso known as bean curd, tofu is made from minimally processed soy milk that has been cooked and pressed into a block-essentially a vegan cheese. Tofu gets a bad rap for being flavourless, boring, and at times undesirably rubbery-but the hate is undeserved.
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