Since it is mostly water, tofu should be dried before cooking to improve its texture. Eliminating excess water will allow it to better absorb the aromas of the seasonings or marinade. You can use different methods, for example you can press it, freeze it, soak it or heat it in the microwave. Pressing is the most traditional method, as well as the slowest, but unlike the freezer and microwave it does not alter its consistency.
Steps
Method 1 of 4: Press the Tofu
Step 1. Take the tofu stick out of the package, let it drain for a few moments and then pat it dry with kitchen paper
Open a 500g package of tofu and discard the storage liquid. Blot the dough with kitchen paper to absorb excess water.
- At this stage, the tofu should neither be pressed nor squeezed, it should simply be dried on the surface with great care.
- Silken tofu (soft tofu) is not firm enough to press, so just pat it gently with kitchen paper to absorb excess water before using.
Step 2. Place the tofu stick on a plate wrapped in several layers of absorbent paper
Lay 3 or 4 sheets of kitchen paper on a sturdy plate and place the tofu on top. Wrap the paper around the dough or cover it with another 3-4 sheets of absorbent paper.
- The paper will absorb the water released from the tofu during pressing.
- If you have chosen a deep plate, you must use it upside down.
Step 3. Place a second plate on top of the tofu and add a 1 kilo weight
Take another plate and place it on the paper covered dough, then place something heavy on top of the plate, such as a pan or a couple of cans of beans. This way the tofu will be squeezed between the two plates.
- Look around to see if there are any items in the kitchen that you can use as a weight, such as a large cookbook or a vase of flowers.
- You can buy a tofu press online or at kitchen supply stores, but unless you decide to eat it frequently, there's no need to devote space to a utensil you will rarely use.
Step 4. Dry the dish every 30 minutes until the tofu stops releasing the water
Tilt the DIY press every half hour and throw away the water that has accumulated in the plate under the tofu. Replace the blotting paper if it is completely wet.
The pressing time varies according to the type of tofu. If it is very compact, it should be dry after 30-60 minutes. If it is on average compact, it may take 3-4 hours for it to lose all the water
Are you in a hurry?
Cut the tofu into slices and keep them pressed for 15-30 minutes. It won't get very crunchy, but having lost a lot of the water it will be able to absorb the seasonings you will use for cooking.
Step 5. Use the tofu immediately or store it for 2-3 days in the refrigerator
After pressing it so that it releases the water it was immersed in, the tofu is ready to be cooked or marinated. If you don't intend to eat it right away, you can put it in an airtight container and refrigerate it for up to 3 days.
Tofu is like a sponge. Once dry, it will better absorb the aromas of the marinade and during cooking it will develop a crunchy and delicious external crust
Method 2 of 4: Freeze the Tofu
Step 1. Place the tofu stick in the freezer overnight
Buy a 500g stick of tofu and, once at home, immediately put it in the freezer. Do not open the package and do not throw the water away to prevent low temperatures from ruining it. Leave the tofu in the freezer for 6-8 hours or until the next day.
Freezing tofu before pressing takes some organization, but the process itself is much shorter than traditional pressing. However, you have to keep in mind that low temperatures will alter the texture of the tofu making it similar to that of bread
Step 2. Let the tofu thaw in the refrigerator for at least 5 hours
When it is completely frozen, remove it from the freezer and place it in the refrigerator without taking it out of the package. Let it thaw for at least 5 hours or until no more ice crystals are visible on its surface.
If you want, you can speed up the process by putting the container with the tofu under the running water jet from the kitchen sink
Step 3. Open the container and discard the water
When it looks like it has thawed, open the package and carefully discard any water that has accumulated at the bottom. If you want to make sure the tofu is completely thawed, stick it in the center with a fork or knife.
If the center is still frozen, you won't be able to dry it well, so if the tofu is still frozen, put it back in the fridge
Step 4. Press the tofu with your hands to let the water out
Take it out of the container and hold it with both hands over the sink. Squeeze it gently to let out as much water as possible.
If you have a hard time squeezing it with your hands, you can place it between two plates and press them against each other. Try to measure the strength well to prevent the dough from crushing or deforming
Step 5. Dry the tofu before using it or refrigerate it for storage
Blot it with paper towels until it is completely dry. At this point, you can follow the directions of your favorite recipe and cook it as you wish, for example in the oven, in a pan or on the barbecue.
If you don't intend to use the tofu right away, you can put it in an airtight container or food bag and refrigerate it for 2-3 days
Method 3 of 4: Soak the Tofu in Salt Water
Step 1. Boil 500ml of salted water
Put a saucepan on the stove and pour half a liter of water into it. Add a couple of tablespoons (about 35g) of salt and heat the water over high heat until it boils vigorously.
- Pouring water over something to dry it may seem strange, but the heat and salt will shrink the tofu which will then release the water.
- The salted water reaches the boiling point more slowly, so if you prefer you can wait for it to start boiling before adding the salt.
Suggestion:
being faster than the previous two, you can use this technique to dry the tofu when you have little time available, for example for a midweek dinner.
Step 2. Cut the tofu into cubes and put it in a bowl
First cut it into three parts lengthwise, then cut each piece into thin slices and finally into evenly sized cubes. Transfer the cubes to a deep, large bowl or container.
- Cutting the tofu into small, even pieces helps to obtain a more even cooking and result, but you don't have to worry if the cubes are not perfectly regular.
- If you prefer, you can cut the tofu into larger pieces. You will still get a good result.
Step 3. Pour the water over the tofu
When it is boiling briskly, carefully lift the pot and bring it to the bowl with the tofu. Tilt it away from you and pour the water over the tofu very slowly to keep it from splashing. Be careful not to burn yourself with steam or boiling water.
- The handles of the pot may be hot, so use oven mitts or pot holders.
- Don't worry if the water isn't enough to completely submerge the tofu.
Step 4. Leave the tofu to soak in the water for about 15 minutes
Salt has the ability to attract liquids to the surface. The tofu will lose the water and also absorb some of the salt and become tastier.
While you wait, you can prepare the marinade or other items that will make up your lunch or dinner
Step 5. Wrap the tofu in absorbent paper and press it to remove any remaining water
After soaking it for about 15 minutes, remove it from the water and place it on a clean paper towel or several sheets of kitchen paper. Press it gently to extract the remaining water, then pat it with paper to dry it outside.
The tofu is ready to be cooked or marinated
Method 4 of 4: Heat the Tofu in the Microwave for Quick Drying
Step 1. Place the tofu stick in a microwave safe container
The tofu will release some of its liquids, so use a deep enough container.
Do not cover the container
Step 2. Set the microwave to maximum power and heat the tofu for 2 minutes
Place the container in the oven and make sure the oven is set to the maximum power available. Turn on the microwave and heat the tofu for a couple of minutes.
Do not open the microwave unnecessarily, or the heat will not be able to penetrate to the center of the tofu block
Step 3. Let the tofu cool until it is cold enough to handle
Carefully remove the container from the microwave and let the tofu cool for about 5 minutes. Both the tofu and the water in the bottom of the container will be hot, so don't touch them until they have cooled.
Step 4. Press the tofu to extract any residual moisture before drying it
When it has cooled, wrap it in a paper towel or several sheets of absorbent paper and press it gently to release the water still trapped inside. Dab it with clean paper until it feels dry and spongy.
