Firm Tofu

By cacelias

Soft tofu can be transformed into sturdy tofu that takes well to stir-frying. Simply press it between two plates long enough to extract some of its water content. The shape will be wonderfully odd after pressing, but the texture will be pleasing and perfect for cooking.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• 1 pound soft or medium tofu

Preparation

Step 1

Set out two kitchen towels and two dinner plates. Fold one kitchen towel in half and place it on a dinner plate. Place a second kitchen towel over the towel on the dinner plate, opening it up and centering it on the plate.

Cut the block of tofu into four pieces. Place the large tofu pieces in the center of the open towel, about 1 inch apart. fold the towel in so that the tofu is loosely but firmly enclosed in a cloth packet. Set the plate of tofu in the sink, or in a large rimmed baking pan, so that the liquid to be released by the tofu won't spill onto the counter top. Set the other dinner plate on top of the tofu, and press down gently to balance it. Place a heavy object, such as 4 unopened cans of food, or a full teakettle, on the plate to press down on the soft tofu within.

Let the improvised, low-tech press do its job of pressing water out of the tofu blocks for as little as 30 minutes, or as long as 2 hours. The longer the pressing, the firmer the tofu.

Remove the weights and the top plate, and unwrap the kitchen towel enclosing the tofu. Transfer to a covered container and store in the refrigerator for up to 3 days.