By Barbara Bonsignore
Brought to you by the May edition of the Natural Buzz monthly newsletter.
Tofu Prepatory Techniques
- Pressing: Slice the tofu cake into fourths, wrap in a folded towel and place between 2 cake racks. Top with a 2 to 4 pound weight and allow to stand for 20 to 60 minutes. Pressing is used for tofu that will be pan or deep fried.
- Squeezing: Place tofu in the center of a large dish towel and gather the corners to form a sack. Twist the sack closed and squeeze gently. Empty into a bowl. Squeezing is used to make mashed tofu, which resembles cottage cheese in texture.
- Scrambling: Place the tofu in a skillet and break into small pieces. Cook over medium heat for 5 minutes, stirring continuously until the curds and whey separate. Drain off whey. Scrambling causes further separation of curds and whey resulting in a texture similar to that of squeezed tofu, but firmer and more crumbly.
- Freezing: Tofu can be frozen in its original container. Thaw completely. Drain, rinse, and squeeze dry. For quick thawing, plunge tofu in boiling water. This freezing process gives tofu a chewy, meat-like texture.