Posted by VegMom on August 21, 2001 at 13:13:06:
In Reply to: what exactly do you do to drain and press the tofu? posted by Lori on August 21, 2001 at 13:10:01:
IMO tofu is best either if you manage to get it some texture, or if you marinate it for quite a while before eating. I mostly only use extra-firm tofu unless I'm putting tofu in soup. I also almost always freeze my tofu first. This does make it more chewy. I also always press the water out -- you can also aid this process by blanching the block. Pan frying is great -- one of my family's favorite tofu uses is in "tofettes" which involves cooking & mashing in a skillet some garlic and ginger. Cut the tofu into slabs (about 1/2" x1 1/2") and toss them into the hot gingery/garlic skillet turn them & then start covering them with brewer's yeast until they're completely coated. Very tasty.
I also like to cut the tofu into long strips, put it into a casserole dish & cover it with mushroom sauce (I sautee onions, garlic and mushrooms - portabello, shiitake & white button). Once the mushrooms have started to release their juices & add about 4 c of mushroom stock (can substitute water & some red wine). Thicken sauce with kudzu. Pour mushroom sauce over tofu - bake in oven for about 30 minutes at 350. The baking is all optional -- I've left it in there for over an hour -- all that time does is intensify the flavor of the tofu.