Since tofu is mostly water, you need to dry it before cooking it.The tofu will absorb more flavors from any seasonings you use.You can try a number of methods, including pressing, freezing, soaking, and microwaving tofu.Pressing is the most traditional method, but it takes the longest, while either freezing or microwaving the tofu will change the texture.
Step 1: pat the tofu dry with paper towels.
Take out the water from the container of tofu.Take the tofu out of the container and wash it with paper towels.At this point, you don't need to squeeze or press tofu.The surface should be dry as much as possible.If you're using silken tofu, pat the surface dry.It isn't strong enough to resist pressing.
Step 2: Tofu should be placed on a plate between paper towels.
Put the block of tofu on top of the paper towels by stacking them on a plate.Either add 3-4 layers of paper towels on top of the tofu or wrap the paper towel around it.As you press the tofu, the paper towels will help absorb the water.You may want to turn the bottom plate upside-down if it's deeply concave.
Step 3: Add another plate and weight to the paper towels.
Place a second plate on top of the tofu and paper towels stack.Tofu will be pressed between the two plates if something heavy is added to the top.Look around your kitchen to see what you can use.Try a large cookbook or a canister of flour.There is no need to take up your cabinet space with something you won't use often if you buy a pre-made tofu press.
Step 4: The water should be removed from the plate every 30 minutes.
You can pour off water from the bottom plate if you tilt the plate every 30 minutes.If the paper towels are soaked, replace them with new ones.The type of tofu you use will affect how long it takes to drain.Tofu can be completely drained in 30 minutes to an hour, while medium-firm tofu needs 3-4 hours to be pressed.
Step 5: Store tofu for a few days in the fridge.
If you pressed the water out of tofu, it will be ready to cook.You can keep it in the fridge for up to 3 days if you don't want to eat it right away.When you dry tofu, you will be able to absorb more of the flavors from a marinade, and it will develop a crispier exterior once you cook it.
Step 6: Tofu should be placed in the freezer overnight.
Tofu can be placed into the freezer for up to 8 hours.Tofu might get freezer-burned if you open the package or pour off the water.The drying process for tofu is shorter than using the traditional pressing method because it is frozen before you press it.Tofu that hasn't been frozen will be more bready because of the change in texture.
Step 7: Tofu can be kept in the refrigerator for 5 hours or overnight.
Remove tofu from the freezer once it has frozen completely.Place the container in the fridge for at least 5 hours or overnight until there are no ice crystals left on tofu.You can put the tofu container under the water to help it thaw quicker.
Step 8: Remove any liquid from the container.
Carefully pour off the water that was collected in the bottom of the tofu container after it thaws.You can pierce the tofu with a knife to thaw it all the way through the center.Place tofu in the refrigerator until it thaws.Tofu will not dry properly if there is ice in the center.
Step 9: The tofu needs to be squeezed out of the water.
Take the tofu out of the container and put it in your hands.Put your hands together and force as much liquid out of tofu as you can.If you can't squeeze tofu in your hands, place it between 2 plates first.Remove the tofu from the water by pressing them together as hard as you can.
Step 10: If you want to use the tofu immediately, dry it.
You can pat the tofu dry with paper towels.You can use it in stir-fry, on the grill, bake, or fry, depending on your recipe.If you don't want to use tofu right away, place it in a sealed container or bag in the fridge for 3 days.
Step 11: The salted water should be brought to a boil.
Measure out 2 cups of water from a pot on the stove.Salt is added to the water.Bring the water to a rapid boil by turning your stove to high heat.It may seem odd to pour water over something.The heat and salt will cause the tofu to tighten, which will force out the water inside.If you prefer, you can wait to add the salt until the water is boiling.
Step 12: Put your tofu in a shallow bowl by cutting it into squares.
Next, slice the tofu into 3 slices.Cut each slice into strips.Cut the strips into squares or cubes.Tofu can be moved to a shallow container or bowl after you cut it.They will soak and cook evenly if they have evenly-cut pieces.It will be fine if you have a few irregular pieces.Tofu can be left in planks if you prefer.
Step 13: The water should be poured over the tofu.
Lift the pot and carry it to the tofu bowl once the water is at a rolling boil.The water should be poured slowly over the tofu.The steam and water can burn you, so be careful.When picking up a pot, it is a good idea to use oven mitts or pot holders, as the handle could be hot.It is okay if the water does not completely cover the tofu.
Step 14: Tofu can be put in the water for 15 minutes.
The salt water will help draw the water out of tofu.Tofu will absorb a little of the salt, so it will be more delicious when you cook it.Try preparing the rest of your meal while you wait.
Step 15: Put the tofu in a towel or paper towel and squeeze it out.
Remove the tofu from the water and place it into a clean kitchen towel or a stack paper towels.Tofu is ready to cook after that.
Step 16: Tofu can be placed in a microwave-safe container.
The tofu will release some liquid in the microwave, so you may want to use a container with a rim.You could use a microwave-safe takeout container or a flat-bottomed bowl.Tofu should be left uncovered in the microwave.
Step 17: The container can be microwaved for 2 minutes.
Make sure the power is high when you put the tofu in the microwave.For about 2 minutes, turn it on.Tofu may not heat all the way through the middle if you open the microwave while it is cooking.
Step 18: Allow the tofu to cool before handling it.
Take the tofu out of the microwave and allow it to sit for 5 minutes.The tofu and liquid in the bottom of the container will be very hot, so don't try to touch it until it's cooled off.
Step 19: pat the tofu dry, then squeeze out any remaining moisture.
Once the tofu is cool, wrap it in a kitchen towel or paper towel and squeeze out any leftover water.To pat the tofu surface, use the towels.Tofu will now be ready to cook with.