Tofu is great and versitile, but needs a little pressure to become tasty. Packaged tofu contains a lot of water, and this makes it difficult to change its texture, to infuse any flavorings and to fry your tofu crispy and golden brown. So, you need to press it.
Tofu is great and versitile, but needs a little pressure to become tasty. Packaged tofu contains a lot of water, and this makes it difficult to change its texture, to infuse any flavorings and to fry your tofu crispy and golden brown. So, you need to press it. Once you’ve got this press, all you need are a few go-to marinade recipes and a frying pan or deep fryer to masterfully prepare this meatless source of protein.
Why you need to press your tofu
✅ Less water means more flavor
✅ Less water means more room for marinating
✅ Less water means better browning
✅ Less water means more crispyness
There’s no doubt about it. If you want tasty tofu, you need to press it.
Our tofu press is the best way to press you tofu, here’s why
Sure, you can press tofu between two cutting board, with something heavy on top. Seriously though, have you actually tried it?
Really, you want to use a tofu press. Why?
✅ It works neatly and full automatic
✅ No need to build a press yourself (those dangerously towering cans and pans…)
✅ Takes up less space
✅ No more moisture dripping all over your countertop or floor
✅ No need to change those wet paper towels all the time
✅ It’s diswasher safe
✅ It can be done in the fridge, lower the risk of spoilage
✅ When people ask you what it is you can tell them it’s a tofu press and watch their envy.
How to make the crispiest tofu
- Press your tofu for a few hours, or a full night in the tofu press. Preferrably in the fridge.
- Pad the last remaining moisture on the outside of your tofu block with a paper towel
- Cut into cubes, strips or whatever you want
- Dust with cornstarch, potatoestarch or riceflower, with some added salt (and some spices)
- Deep fry at 190 degrees for 4 minutes
- Eat them straight away. So cripsy!
What’s in the box
- 1 tofu press
- 1 instruction leaflet
Combine with a tofu coagulant and cheesecloth and you can use this press to make your own tofu!
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.
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