Seasoned Pressed Tofu, has the consistency of firm smoked cheese. It can be julienned and used in stir fry recipes.
Seasoned Pressed Tofu
Servings
Ingredients
- 6 pieces of 3×3 Firm Tofu
- 1 1/2 cup water
- 2 tablespoon soy sauce
- 1 whole or 8 pods star anise
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon MSG optional
Instructions
- Press the tofu only in the cool of winter or in a well air conditioned room. Bean products spoil easily in hot weather.
- Pressed tofu is made by expressing the water from the curd. Wrap the tofu in a cheesecloth (arranging the pieces of tofu in one layer) between two flat surfaces (cookie sheets, cutting boards). Place heavy object(s) (stack of magazines, a pot of water) over the sandwiched bean curd. The water will drain out slowly overnight for at least 8 hours. The longer you press, the heavier the weight, the firmer will be the result.
- Cooking: Bring water to a boil in a small saucepan, add the remaining marinade ingredients and simmer for 5 minutes. Let the sauce cool then add the pressed tofu (the liquid should cover the tofu completely). Slowly bring to a simmer on the lowest heat for 10 mins. (Too fast a boil and the tofu will become hollow and course) Remove from heat and leave the tofu in the marinade overnight.
- Seasoned pressed tofu can be cubed and eaten cold, or used in a variety of dishes.
- My favorite quick use, is julienne equal amounts of seasoned pressed tofu, carrots and celery and stir fry very quickly in sesame oil. Season with salt to taste, and add a bit of rice wine stirred in before serving. Can be served hot or at room temperature
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