Sunday, April 26, 2015

Pressed Tofu


I've lately become a half-time vegetarian, and this pressed tofu is a big part of why, along with packaged fried tofu, both available at the Sunday (Asian offshoot) farmers market in town. They're just so convenient, both for me to buy (since I go to the farmers market every week anyway and don't have to make a special trip for them) and to cook, that I like using them for easy weeknight meals with extra for lunch.

A bit about the pressed tofu, though: what's really handy about it is that because it's already been pressed, you don't have to do it yourself, and it's so thoroughly pressed that it fries up really easily. Yes, if you weren't already aware, you need to press your tofu to get rid of all the excess water content or it'll just leak out while cooking and mess up your browning if you're frying, or dilute your soup, and generally mess up your flavors.

It also doesn't go bad very quickly like raw meats do, so it's easy to keep on hand without having to worry about expiration dates. This makes pre-pressed tofu ideal as a ready-to-go protein to keep in your refrigerator when you need convenience. Or when you don't, too--it's got a nice, smooth and thicker texture than the unpressed tofu you commonly see in the "Western" grocery stores. But you'll probably have to go to an Asian grocery store to find it.


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