Why should you press tofu?
Okay, okay, but why bother pressing tofu at all? A block of tofu is like a big saturated sponge: Blotting it dry with towels may help the surface crisp and brown, but using pressure to squeeze out the water from the interior produces firmer, chewier, denser, creamier pieces that dont fall apart as youre cooking. Getting rid of all that water also makes space where flavorful sauces and marinades can penetrate and ensures that your tofu wont splatter as dramatically when it hits a pan of hot oil.
Times for Pressing
Please following the suggestion times for pressing depending on what you are making:
- 15-30 mins: For sauces, smoothies, chocolate mousse or cheesecakes.
- 1-2 hours: For pasties, quiches and pies.
- 4 hours to overnight: For stir-fries, kebabs and baked tofu.
Tips: Even though you only have 10 minutes to pressing, it will better than no pressing.