APYT (Always Press Your Tofu)

[lineetta]

Pressed tofu is fine in some contexts, but it’s definitely not the only way to enjoy tofu. I grew up eating tofu and prepare it all the time, and I almost never press it. I also almost never fry it. Tofu’s soft texture is what makes it so good in a lot of recipes. I get that this was for a specific recipe where pressing is necessary, but I’d love to see NYT introduce more people to tofu in all its forms!

[TheKoreanVegan]

I think this is an excerpt from a longer video for making a specific recipe. Otherwise the advice is a little reductive? Tofu comes in numerous different textures for a reason. To say it should always be pressed to achieve a specific texture is like saying chicken breast should always be deep fried. If you want a super crispy tofu, go with super firm tofu (I prefer this to pressing or freezing). Otherwise extra firm is excellent for Korean stews or braised tofu, neither recipes that require any pressing. 😊

[SikfanKitchen]

Unless it’s silken tofu that’s super delicate and can break

[CassidyRedd]

Y'all have a really big listening problem. This guy says he wants to press it to make it crispier. No where does he say you can't have it soft or this is the only way to have tofu. He is showing how he does it for the specific meal he's making.

[L.Ghaleb.ER]

Folding the other part of the napkin upwards made me happy.

[rsngrl]

just get a tofu press and safe your paper towels

[fusionor]

I usually cut the tofu and add some salt between the slices. It'll draw out the water and you can gently press the water out still in the container. If you press it too much it'll just change the texture.

[foofoogirlz]

Do you have a few good tofu sauces you recommend?

[vtdhuki]

Stop treating tofu like a meat substitute and try to crisp it or brown it. Nobody in Asia is drying tofu, it's sold like that for a reason. Enjoy the delicate texture and use nice sauces. If you want dry tofu then just buy dougan, everything has already been inmvented before you

[itsdvw]

Pressing tofu just makes it firmer. Cut your tofu and blot after cutting, or blanch in salt water. Pressing just brings it from firm to extra firm, etc.

[rebeccabrown]

What are your thoughts of using the microwave to extract water?

[ricismokes]

I don’t know about always press your tofu. Lots of prominent Eastern chefs have been saying otherwise. Usually Ham knows best but on this one 😬.

[melodioushaste]

I disagree. I grew up eating tofu around a lot of people who ate tofu, and no on ever pressed it.