2023年3月26日 · Today I tried using salted boiling water from the stove with the same results, and shoved the rest of the slices in the microwave for a few minutes to drain off some liquid, although again they weren’t really dry enough to brown.

2017年11月13日 · Dry tofu gives more texture and can take on more flavor when the water is pushed out. There are times when I don't dry my tofu, but I generally like to get some liquid out. To me it's like streaming vegetables vs pan frying a vegetable. The steamed vegetable can be watery and blan but can stop taste good depending on what your using.

2022年3月1日 · Interesting! Yes, all the recipes I've seen call for drying the tofu, usually using 6-8 paper towels wrapped around the tofu and then putting it between two plates. On the TV cooking shows I've seen, they do this as well. It does make the tofu drier, firmer, and able to soak up flavors better....but I've always felt there's something wrong ...

2020年9月23日 · If you can, find Super Firm tofu sold in shrink plastic rather than the tub w/ water. It might also be labeled 'high protein tofu'. That stuff can be pretty much patted dry and fried or breaded and fried or whatever. Be aware that if you try …

The goal of dry brining is to season and help the protein retain moisture. The goal of curing is to remove moisture. What OP described is dry brining, but it seems like their goal is "surface drying and seasoning", which does not actually require dry brining; they would accomplish the same thing by fridging overnight and adding salt after frying.

First gently squeeze firm tofu of excess moisture then cut into squares 2"X 2 1/2"X 1/2" and place on paper towel for 5 minutes then flip over on a dry paper towel for another five minutes. I use a tablespoon of olive oil in a non-stick pan on a medium high heat.

2024年4月18日 · Freezing and thawing tofu removes so much moisture and creates such big air pockets in the tofu that it is absorbing a ton of liquid with the marinade. Way, way more than any other food would ever absorb marinade except like, bread. If you really want to do it this way then yes I would press it again after marinading.

If you get to doing this on the regular, you can get a tofu press. The one I have has a tofu block sized box with holes in the bottom. This goes in a slightly bigger box, on top of a spring. The flat lid gets clamped on. Within 30 minutes about 1/2 a cup of water gets pressed out of the tofu. Makes the tofu much firmer & chewier.

Tofu is like a sponge and blank canvas and takes on flavors so easily! Good to dry out firm tofu before searing it and stir frying. I like making a lot of Asian recipes with it. T Thai Basil tofu is a go to. Or Chinese green bean and tofu stir fry… actually a lot of Asian stir fries.

An equally effective but much faster and easier method is to do what tofu goddess Andrea Nguyen suggests: pretreat the tofu by pouring hot salted water over it. It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface ...