How to press your own tofu

Many vegetarians rely on tofu for its high protein content and praise it for its versatility, pleasant consistent and mild creamy flavor. 

By itself, tofu has no taste. Usually it is used with vegetables or soups. It is also versatile enough to be used in salads, with eggs, in omelets, or as a stuffing for celery stalks, tomatoes or green peppers.

Tofu is not only a rich source of protein but provides vitamin E, calcium and phosphorous. It contains no saturated fat. 

Traditionally tofu can be prepared in three different ways – by blanching, stir-frying or deep-frying.

Blanching: This method improves the flavor and texture of tofu and the method is mostly used to prepare it for serving cold. The slices are placed in a large strainer and then lowered into boiling water for about thirty seconds. It is then drained and cooled. The slices can be added to a salad or a mixture consisting of soy sauce and safflower oil, seasoned with salt and pepper, can be poured over the slices and be enjoyed.

Stir-frying: Cut three blocks of tofu into cubes and stir-fry with spring onion pieces in a little bit of safflower oil. When the tofu is hot, season with soy sauce and serve immediately.

Deep-frying: Cut three blocks into cubes and deep-fry in hot safflower oil until it is puffy, crisp and golden.

Tofu, also sometimes called soy bean curd, is made by soaking minced soy beans and then pressing it to obtain a milky fluid. This milky fluid is then treated with a coagulant to form it into blocks. In this case the coagulant can be vinegar, or lemon juice or calcium chloride. It is then sold fresh.

Without adding any coagulant, the curd can also be allowed to ferment naturally in a warm place. The curd, or tofu, is hung in cheesecloth to dry. It is then washed in water to wash away the extra acid. After draining it can be packed tightly in a dampened mould. It should be firm enough to be cut into slices. 

Those who have trouble handling tofu due to its fragile texture, or those who want a less custardy, more chewable product might want to press the tofu before using it in any of the three preparation methods. Here is what to do:

1. Wrap each tofu block separately in cheesecloth.

2. Place the wrapped blocks next to one another between two boards – cutting boards will do the trick.

3. Put them on the drain portion of the kitchen counter and put some weight on the top board with something heavy.

4. Leave for six hours or until sufficient moisture has run out and the cakes feel firm when touched.

5. The tofu is now firmly pressed and can be cubed or sliced without falling apart.

Love,

Engela