PSA: You Don't Need To Press Your Tofu

Delish

Pressing tofu might be one way to remove excess moisture, soaking the tofu in boiling water gives you even better results in the same amount of time– or even less!

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00:00Some people simply pat the tofu dry, some people press it, some people freeze it.

00:06But my way yields you tofu that has all of the moisture expelled so the tofu is ready to absorb more flavor,

00:14but is also seasoned from the inside out.

00:18We're going to start by cutting our tofu into cubes and putting it in an 8x8 glass baking dish.

00:24Then we are going to pour boiling water over it and season it heavily with salt.

00:29I usually do about 2 tablespoons.

00:32The boiling water shocks the tofu.

00:34The proteins contract, forcing the moisture that's inside out.

00:40So I know it feels counterintuitive, but the water is actually eliminating the moisture within the tofu.

00:46Forget pressing. Once you use the boiling water method, you'll never go back.

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