| Yield | 52158347 |
|---|---|
| Source | ME... seriously, it's someone, only i don't remember who |
| Prep Time | 5 hours |
| Recipes | Vegetarian and Vegan Main Dishes |
| Yield | 52158347 |
|---|---|
| Source | ME... seriously, it's someone, only i don't remember who |
| Prep Time | 5 hours |
| Recipes | Vegetarian and Vegan Main Dishes |
a way to make your tofu more dense and meaty, which helps with incorporating it into recipes without it coming apart.
you need, in addition to the tofu, two cutting boards, a dish towel, a knife, waxed paper, and various heavies from your kitchen. i.e. cans, canisters, jars, bottles, cook books, anything that is heavy. and another rag or towel.
take the tofu and cut it into slices and arrange it on your board. roll up your dish towel and place it under one edge of the board, so the board is on an incline. cover this with waxed paper, and then with your second cutting board. atop this you perch your heavies. place a thing of sorts by the lower edge of your board, to catch the water that is now dripping out of the tofu. i let it hang over the edge of my counter, under which i place a rag to absorb the water, but that's me. you leave it there for hours. the longer you let it squeeze out, the firmer and meatier your tofu will be. i generally do this at about 2 for dinner.