One thing I often hear from new vegetarians or those considering moving toward a vegetarian lifestyle is that they don't like tofu, usually due to the texture. I've found that this usually is due to a lack of understanding about how to prepare it. Tofu doesn't have much of a taste itself, and it's natural texture is very spongy and soggy. It doesn't have to be this way though! By pressing tofu, you eliminate most of the liquid inside of it, making the texture better and allowing the tofu to absorb the flavor of whatever you are cooking it in.
Pressing tofu is easy, and you don't need any special equipment to do it. First, make sure you have extra firm tofu if possible. The firmer the tofu, the easier it will be to cook with. Place a few paper towels or a dish towel under a cutting board. Place your tofu on top.
Next, place more paper towels or dish towels on top, then put a plate or other flat object on top of that. In order to press the water out of the tofu, you need something heavy to go on top of all this. I usually use a large can. Let it sit for at least 15 minutes, although I usually go a half hour or more. Then unwrap, and your tofu is pressed and ready to be cooked!
Here's a recipe I enjoy making with my tofu, Cheese, Chile, and Hot Pepper Tofu.
Ingredients
14 ounces extra firm tofu drained
3 tablespoons vegetable oil
2 onions diced
2 green peppers cut into 1/2" pieces
1 yellow pepper cut into 1/2" pieces
2 long green chiles roasted, seeded, chopped
1 bay leaf
2 teaspoons garlic finely chopped
2 1/2 cups vegetable broth
1/2 cup sour cream
1 cup Jack cheese grated
Fresh parsley leaves chopped
4 cups rice cooked
Spice Mix
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon freshly ground white pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon
2 tablespoons flour
Directions
Press the tofu while you assemble the seasonings and prepare the vegetables.
Then slice the tofu in half, parallel to the cutting board, but don't separate the pieces. Cutting from the top, slice the tofu into 5 or 6 triangles or cubes. Separate them and blot with a paper towel if they look damp in the center. Set aside 1 teaspoon of the seasoning mix and put the rest in a pie pan. Dip the tofu into the seasoning, coating it generously.
Heat 2 tablespoons of the oil in a cast-iron or other heavy skillet. When hot, add the tofu in a single layer. You may have to do this in two batches, using extra oil. Fry over medium heat without disturbing for several minutes until crusty and well browned, then turn and brown the other side. Remove to a plate when finished.
Return the skillet to the heat without washing it--you want those crusty bits remaining on the bottom of the pan--and add another tablespoon of oil. When hot, add the onions, bell peppers, roasted chilies, bay leaf, garlic, and reserved seasoning mix. Cook over high heat, stirring frequently, until the onions start to brown, 8 to 10 minutes.
If the pan should become dry and sticky before the onions are done, add 1/2 cup of the stock and scrape vigorously to pick up the bits on the bottom. They will immediately thicken the liquid and lend their color. Taste for salt.
Lay the tofu on top of the vegetables. Add enough stock just to come up to the tofu without covering it. Bring to a boil, reduce the heat to low, and cover the pan. Simmer for 15 minutes. Set several of the nicer-looking pieces of tofu aside and turn off the heat. Spoon several tablespoons of the liquid into the sour cream and stir until smooth, then stir the mixture into the pan. Next stir in the cheese and let it melt.
Return the pieces of tofu to the stew, add some fresh chopped parsley and serve, in its pan, with rice. Don't forget to take out the Bay leaf as it's not something you want to eat.
It was so good I had a few bites before I remembered to take a picture! Let us know in the comments what you think about tofu. Have you tried it before?
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