Tofu Part 2: Draining and Preparing Tofu


In this post you’ll learn a couple of methods for pressing tofu without a tofu press. Press your tofu when you want it to absorb more marinade or have a drier/crispier texture.

What You’ll Need

  1. firm or extra-firm tofu
  2. clean dish towel or paper towel
  3. a cutting board and a stack of plates, or a heavy book
  4. a knife

Pressing Tofu

Traditional Method: Pressing Tofu

1.) On a flat surface lay out a few sheets of paper towel or a folded dish towel.

2.) Over a sink, remove your tofu from its packaging and discard the water.

3.) Place the tofu on half of your folded dish towel.

4.) Fold your dish towel in half, over the tofu.

5.) Place a flat heavy object on top. You can use a cutting board and a stack of plates, or a heavy book. Wait 30 minutes, flip your tofu over, and wait another 30 minutes.

Quick Method: Pressing Tofu (my go-to method)

1.) Cut your block of tofu in to slices (or however you want to cut it for your recipe), lay it out on one half of your dish towel.

2.) Fold your dish towel over.

3.) Cover with a heavy object for 5-10 minutes or use your hands to gently press the tofu.

Ways to Slice Tofu

Cubed

1.) Slice your tofu in half horizontally.

2.) Slice up and down it into 6 thick strips.

3.) Slice it side to side 4 times into cubes.

Thin Squares or Triangles

1.) Cut your block of tofu in half, vertically.

2.) Now cut it side to side other way, into quarters.

3.) Slice the entire block into slices.

4.) If you want triangles, slice the squares diagonally.

Triangle Steaks

1.) Cut your block of tofu in half, vertically.

2.) Cut the block, horizontally, in half (or into thirds for thinner steaks).

3.) Cut each square in half diagonally, into large triangles.

Continue to Part 3: Marinating →

Tom Regan, philosopher and animal rights pioneer, 19382017

Five common baking mistakes and how to avoid them