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bpmojo Posted at 2010/06/09 5:36pm reply to

bpmojo
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zvezdy Posted at 2010/06/09 5:43pm reply to

zvezdy
Posts: 394
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We have a tofu press! I love it, but Stephen doesn't like it because ours takes too long to press out.
Not Wes Posted at 2010/06/09 6:02pm reply to

Not Wes
Posts: 611
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I usually just give tofu a nice squeeze & get on with the cooking. I want the Tofu Xpress, but it's too expensive. The other day when I was at Lowe's, I picked up two 4"x6" ceramic tiles & a spring clamp for my tofu squishing needs. It works really well & ended up costing like 5 bucks.
Ross Posted at 2010/06/09 7:46pm reply to

Ross
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Yeah I definitely could use one of these. I get tired of using towels over and over and just squeezing the tofu with our hands

Ceramic tiles and a spring clamp...interesting...do you put anything between the tiles and the tofu like towels?
Angie V. Posted at 2010/06/09 9:20pm reply to

Angie V.
Posts: 88
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I have a TofuXpress.  I totally love it.  It was a little pricy ($40) but I use it all the time.

http://www.tofuxpress.com/

It's great that, the longer you leave the tofu in, the drier it gets.  So for a stir fry or a scramble, I leave it in for 20 min.  But when I want to make something like tofu ricotta, I press it over night.  By the AM, it the perfect "dry" block of tofu.
Amelia Posted at 2010/06/09 9:53pm reply to

Amelia
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I'm really into the whole cutting-board-with-three-dictionaries-on-top method.
Not Wes Posted at 2010/06/09 10:08pm reply to

Not Wes
Posts: 611
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>Ceramic tiles and a spring clamp...interesting...do you put anything between the tiles and the tofu like towels?


Action shot.

Squish
weigand Posted at 2010/06/10 3:01pm reply to

weigand
Posts: 539
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I just freeze the block of tofu for a day or two, then let it thaw. Freezing it creates holes like a sponge in the middle of the block, and that makes it easier to drain later on. When it's done thawing, I just squeeze it between my two palms, taking care not to press too hard that the block cracks.

This works for me. I don't see the point of needing to drain the last drop of water out of it, and this method requires very little effort and requires no special tools to take up space in my kitchen.

- Steve
Not Wes Posted at 2010/06/10 5:12pm reply to

Not Wes
Posts: 611
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I used to really like the texture that freezing/squeezing created. Now, not so much.

I'd like to add that dry-frying is yet another of the wondrous ways to prepare the magical bean curd.

Both of these techniques rhyme.
carrie Posted at 2010/06/10 6:37pm reply to

carrie
Posts: 786
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Ooh ooh ooh! Mark is a dry frier. I set a cutting board on top of tofu slices with heavy stuff on top, like Amelia, except I use all the canned goods we've had in the pantry for like three years. And like Wes I used to enjoy freezing and dethawing tofu, but for some reason am not into that anymore! I don't make it a point to squeeze the tofu every time, though. Anybody ever done blanching? I use a tofu ricotta recipe from the Uncheese cookbook that calls for blanching, but I haven't seen that called for anywhere else.
VeganExplosion Posted at 2010/06/13 3:36am reply to

VeganExplosion
Posts: 442
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we always boil our tofu and then bake it (on the subject of blanching) when we want crispy tofu.

we usually boil our tofu in veg broth for a bit (i always add in chili garlic sauce) and then bake it on parchment paper. super crispy, and no oil or sauce required.

(this is something chris always did as a baby vegan over a decade ago but when i started cooking w/o oil this year, we started using this method again.)
Angie V. Posted at 2010/06/13 11:31pm reply to

Angie V.
Posts: 88
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>we always boil our tofu and then bake it (on the subject of blanching) when we want crispy tofu.
>
>we usually boil our tofu in veg broth for a bit (i always add in chili garlic sauce) and then bake it on parchment paper. super crispy, and no oil or sauce required.
>
>(this is something chris always did as a baby vegan over a decade ago but when i started cooking w/o oil this year, we started using this method again.)



Crystal... can you give more details on your method?  It sounds interesting.

Do you boil whole block of tofu, or cut into pieces first? How long do you boil? What temp/time do you bake?   Thx!
VeganExplosion Posted at 2010/06/14 3:54am reply to

VeganExplosion
Posts: 442
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'course!
we cube it (about 1" x 1" x .5" )
after, we boil it in enough vegetable broth to cover for about 15-20 mins. (this is when i might add spicy chili garlic sauce)

I then grab a baking sheet, cover with parchment paper.
with a slotted spoon I move the tofu from the vegetable broth to the parchment lined baking sheet. i usually drizzle some of the broth over the tofu.

The tofu bakes at 400 for about 15 mins. Remove the pan from the oven, flip the tofu around and bake for 15 more.

Not only is it crisp, but easy to remove from the pan. easy clean up, too.

(we make no-oil stir fry w/ our tofu like this. we steam all the vegetables, make brown rice and put it all together in our bowls)

ATXVEGAN Posted at 2010/08/08 10:33am reply to

ATXVEGAN
Posts: 6
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>'course!
>we cube it (about 1" x 1" x .5" )
>after, we boil it in enough vegetable broth to cover for about 15-20 mins. (this is when i might add spicy chili garlic sauce)
>
>I then grab a baking sheet, cover with parchment paper.
>with a slotted spoon I move the tofu from the vegetable broth to the parchment lined baking sheet. i usually drizzle some of the broth over the tofu.
>
>The tofu bakes at 400 for about 15 mins. Remove the pan from the oven, flip the tofu around and bake for 15 more.
>
>Not only is it crisp, but easy to remove from the pan. easy clean up, too.
>
>(we make no-oil stir fry w/ our tofu like this. we steam all the vegetables, make brown rice and put it all together in our bowls)
>
I often bake my tofu oil-free as well, but this boil first method is intriguing. Thanks for the tip-I'll give it a try tonight.
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