![]() ![]() I received a tofu press from U.K.-based Tofuture, which had left me wondering about the need for such gadgets when I'm often too lazy to even press tofu using the old, book-weighted pan method. ![]() ![]() I didn't tell most of my respondents what prompted this informal survey in the first place. So unless you're trying to avoid a trip to the grocery store, why bother? Several respondents echoed this sentiment one in Boston shared a screener of his favorite pressed tofu from local maker Chang Shing Tofu, which is maddeningly hard to find outside Massachusetts, by the way. In other words, enough lower-moisture tofu styles - from extra-firm to baked, fried, and smoked - exist in the market nowadays to largely negate the pressing step altogether. Think tofu is tasteless? You probably haven't tried the small-batch stuff "For silken-style tofus, you cannot press out excess liquid anyway, as the gelled matrix is so tight, you'd end up just breaking it." "For cottony-style tofu (i.e., the most prevalent in Western supermarkets), really all pressing accomplishes is it turns one type of tofu into another type," López-Alt added. Kenji López-Alt, chef, food writer and author of The Food Lab: Better Home Cooking Through Science. That last response, which falls closest in line with my own view, particularly when frying tofu, comes from J. "I do not press tofu other than to give it a dab just to remove excess moisture." Otherwise not worth the time." (A few responses emulated this one, too.) "I only do it when I'm pan frying so it gets a better crust. I prefer 'pre-pressed' tofu if I need something with low moisture." I use the tip from America's Test Kitchen to slice it, freeze it, thaw, and then squeeze out the extra water." (Two responses mirrored this.) Try posing the following question to your social media town square: "Are you a fan of pressing tofu or do you think it's overrated?" and you'll likely find yourself inundated with a range of responses - almost all of them supremely self-assured. ![]()
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