Baked Italian Herb Tofu Recipe + How To Press Tofu Like a Champ (2024)

FAQs

How to properly press tofu? ›

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Can you over-press tofu? You don't have to worry about over-pressing tofu when you follow instructions, and only do it when the recipe calls for it. If you press tofu for recipes when you don't really have to, it can result in crumbly and even mushy tofu.

Wrap the tofu block in paper towels and place it on a shallow plate. Grab a heavy pan like a cast iron and place it on top of the wrapped tofu. Place a few cans inside the pan and gently press down with your hands. Be careful not to press too hard where the block splits or breaks.

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Use A Highly Absorbent Bath Towel

Using a thick bath towel is key for absorbing moisture from the tofu. Once it's properly pressed, you'll be surprised at how wet the towel is. Compare that to using a few paper towels, and it's no contest.

Instructions. Drain water from tofu and wrap in paper towels or a lint free kitchen towel. Press as much water out of tofu as possible by placing a heavy skillet on top for about 20 minutes or use a tofu press. Once tofu has been pressed, crumble into small pieces into a large bowl using your hands.

You can fry tofu without pressing it, and we recommend not pressing it before cooking. We think it's better not to press the tofu to keep it moist, soft, and silky inside and crispy on the outside. Pressed tofu can be dry, chewy, and rubbery.

How long does tofu need to be pressed for? ›

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.

You press the block for quite some time — a couple of hours — which means you get it really dry so it cooks very quickly under a hot broiler and the edges get crisp and chewy, sweet and caramelized.

After you have pressed your tofu for at least 30 minutes, you may also want to slice it into strips or cubes and then freeze it. Freezing tofu will change the texture of the tofu, making it firmer and "chewier," as well as more absorbent.

You do not need to refrigerate the tofu while pressing, although you can if you have space. Just make sure your pressing and marinating time comes in under 2 hours if you're not refrigerating during that time.

If you're boiling the tofu on the hob, 5-10 minutes will suffice. The longer you simmer, the more seasoned your tofu will be. If you're pouring boiling water over tofu, without an additional heat source, leave it for 15-20 minutes.

Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.