Last night we tried
I’m not a regular tofu user although I do enjoy eating it, I tend to be a bit intimidated by mention of tofu presses and prepping a day in advance, but woo I thought, let’s give it a go!
What is it?
Wet soggy tofu
Full of protein
The longer you press it the firmer it gets (there is probably room for innuendo here)
I pressed mine for an hour under heavy books.
I made burgery things
Marinated in olive oil, chilli, tomato puree, soy sauce, tumeric, agave nectar, garlic and basil.
Pretty much everything other than soyabeans
Thus suitable for:
A variety of allergy/intolerance sufferers
Really hard to get into
Easy to overlook I thought
Once drained: a big slab of slightly gelatinous whiteness.
Whilst wet: quite fruity, I wasn’t expecting that.
When dryer: tofu I guess
When cooked: whatever you want it to!
Vaguely egg textured
Pretty sure it would have firmer if pressed longer.
I really enjoyed it
Hubbypants really enjoyed it
Toddlerini had something else
I want more NOW
It was so yummy and even Hubbypants loved it.
Much better than other tofu I have tried to cook with before.
5/5 – loved it!!!
I actually have some that I pressed for longer currently marinating in fridge.