Pressed Tofu:
Starting with a package of firm tofu, slice into 3 slabs.
On a cutting board, put 2-3 layers of paper towels on both sides.
Take a cast iron skillet and use it to press the tofu overnight.
If you don't have a heavy skillet, fill with water to add weight -
and use another cutting board to even out the weight if needed.
Let it sit overnight.
I call the pressed tofu "proscuittofu"
It works well on a grill (if grillng, marinate in EVOO or sesame)
For a nice presentation in, say, spring rolls, cut into 1./2 inch strips and dredge it in curry powder.
Hey - if you post your recipes (and I hope you do) please "tag" 'em with Recipe: at the beginning of the subject line so we all can easily find them.
Starting with a package of firm tofu, slice into 3 slabs.
On a cutting board, put 2-3 layers of paper towels on both sides.
Take a cast iron skillet and use it to press the tofu overnight.
If you don't have a heavy skillet, fill with water to add weight -
and use another cutting board to even out the weight if needed.
Let it sit overnight.
I call the pressed tofu "proscuittofu"
It works well on a grill (if grillng, marinate in EVOO or sesame)
For a nice presentation in, say, spring rolls, cut into 1./2 inch strips and dredge it in curry powder.
Hey - if you post your recipes (and I hope you do) please "tag" 'em with Recipe: at the beginning of the subject line so we all can easily find them.