I've been a vegetarian for over 15 years now, and it took me that long to nail down how to make the perfect tofu. I started out knowing nothing, since my family didn't eat tofu. Ever. It was something I'd only heard about in the ending credits of Doug. I didn't even know I was supposed to press the water out of tofu. I certainly didn't understand how to cook it. Slowly, my tofu got a little better, but after consulting with some very helpful coworkers, I've finally nailed down the perfect tofu texture.
- Pick up a TofuBud. Trust me, I've tried a few different presses, and this one takes the cake.
- Make sure you're buying extra firm tofu. The silken stuff has other uses, but not for the texture I'm going for in most dishes.
- Drain, then press the tofu. I usually do this overnight.
- Pop the tofu into a plastic container, then toss it in the freezer for at least a day.
- Thaw the tofu, either by setting it out or putting it into the fridge (the latter will take longer).
- Press the tofu again. Preferably overnight, but I've had success doing it for a couple of hours.
- Now your tofu is ready for prime time. We typically pan fry.