VeggieBoards banner

1 - 5 of 5 Posts

·
Registered
Joined
·
1,119 Posts
Discussion Starter · #1 ·
Ok, I need some help here. Whenever I want to make something with tofu, I go to drain it. What I do is a put some paper towels above and below the block of curd, and then put a book or something on top. Only problem is, then it becomes mush! How do you drain tofu if you want to cube/slice it? Also, if you freeze tofu, I assume you drain it afterwards? Or do you even drain it at all? My boyfriend and I would like to start using tofu more, but, right now, all we know how to make is tofu mush! <img alt="" class="inlineimg" src="/images/smilies/mad.gif" style="border:0px solid;" title=":mad:"> Help!!! <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

·
Registered
Joined
·
2,792 Posts
I also drain it on paper towels, but with no mush problems. Are you using firm or extra firm tofu? That is the best kind for cubing and slicing. Good luck!
 

·
Registered
Joined
·
1,119 Posts
Discussion Starter · #3 ·
maybe i'm using too heavy of a book? Also, how long do you let it drain? We usually use firm.
 

·
Registered
Joined
·
2,339 Posts
Hmm.. I use firm or extra firm, and I usually slice it before I put it on the towels. I sprinkle a little kosher salt on it and let it sit, and the liquid generally escapes. (I got the idea from my best friend who got it from somewhere else... I haven't smooshed tofu since). I put some light pressure on it with the towel on top to get rid of the little pools of liquid and to wipe off the salt. It's less of a hassle to me than covering it all with weights.<br><br><br><br>
I've frozen tofu, and it ends up kinda spongy... you can squeeze the liquid out. I wasn't a big fan of frozen tofu, though.<br><br><br><br>
It took me a <i>long</i> time to get used to cooking with tofu. It's worth playing with, though... really. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
780 Posts
Rie, what you described isn't draining; it's pressing. You are making pressed tofu. To drain all you have to do is dump the water out and perhaps let it sit in a colander for a few minutes.<br><br><br><br>
To press, start with firm tofu and don't put too much weight on it (not so much that it gets crushed). I start with firm tofu and use 4 pounds initially. After about 1/2 hour much of the water is pressed out and the tofu is firmer. At that point I increase the weight to 8 pounds. I leave it press with 8 pounds for about an hour.<br><br><br><br>
You don't have to bother with paper towels. I put the tofu in a large salad bowl so the water don't run all over the place. I usually press 1 pound of tofu at a time but you could stack them if you want and press 2 pounds at once.
 
1 - 5 of 5 Posts
Top