The fir eats / Hilary Allison
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How to Press Tofu Without a Tofu Press | LIFE HACK
The commercial tofu you buy in the supermarket is made by curdling soy milk into curds and pressing the material into blocks. High in protein and low in calories tofu is a staple of Asian cuisine and a mainstay of vegan and other healthy eating styles of cooking.
The commercial production process still leaves a lot of moisture in the firm tofu. Depending on how the product is packaged and marketed some moisture may have already been pressed out. Firm and extra-firm tofu are still moist but have been pressed enough to hold the shape of the tofu reasonably well. Soft extra-soft or “silken” tofu on the other hand has quite a bit of moisture and is usually used in recipes where the tofu is mixed with other ingredients such as making smoothies or mousses.
However in recipes that require tofu to hold its shape it is crucial that you press the tofu to remove enough water so that it will hold its shape when used in salad stir-fry or grilling recipes. If you don’t do this the tofu will fall apart and lose all its shape. Even firm and extra-firm tofu must be pressed to be effective in most recipes. Pressing improves the texture of tofu and is essential when baking.
