|Simple Golden Tofu|
The Tofu Xpress is simply designed, being basically a plastic box with a spring-loaded lid, but the device definitely removes more water from tofu than I've ever been able to remove using the high-tech heavy-cans-stacked-on-a-plate method. Essentially, after a few hours in the Tofu Xpress, water-packed tofu is transformed into compact, dry bean curd. My experience has been that the dry, pressed tofu is less crumbly and also browns faster than unpressed or plate-pressed tofu. I've been baking and frying big batches of pressed tofu to toss with salads and stir-fries, and expect that the Tofu Xpress will continue to see heavy use in my kitchen.
|after 3 hours of pressing|
- Heat a couple tablespoons of olive oil or margarine in a skillet over medium-high heat.
- Add cubed, pressed tofu.
- Sprinkle with soy sauce, garlic powder, and a couple tablespoons of nutritional yeast.
- Cook, tossing occasionally, for a few minutes, until the cubes are golden-brown. Enjoy hot or chill and save for later.