Tuesday, October 13, 2009

Vegan MoFo Day 13: TofuXPress, I love you...




I admit that, when I first heard of the TofuXpress, I mocked it mercilessly. Why in the holy bejeezus would I need a tool for pressing tofu? Heck, half the time, I do little more than blot the stuff off with a paper towel. I am here to tell you I was wrong. (And, if you are the FTC, no one gave me a free one, or has ever given me anything for the blog. I bought it myself, thank you.)




When Julie wrote about this thing, I started wondering, as I find her very trustworthy. After watching some YouTube videos, I broke down and bought one. You will not believe what a good job it does at pressing tofu, with no mess at all. You put it in the press, slide the lid on, and (if you are me) put it in the fridge for hours and forget about it. When as pressed as you want it to be, you can use the box for marinating (see photo). The base becomes a lid. (Warning: it is not super-tight, so don't shake it.) In the photo, I was making this Bryanna recipe, and it was perfectly marinated.




The manufacturer gives instructions for other uses. They indicate that you can press grains and veggies together to form a block, and then slice and serve - or slice, bread, fry - or whatever you fancy. I am eager to try some of these other uses, but for now, I can't stop pressing tofu!

6 comments:

kittee said...

oh man. i really want one of these. can you please describe the texture? i buy this smoked tofu here that has a really cheese like texture, extremely firm and smooth.

xo
kittee

Jeni Treehugger said...

Awesome gadgetry! I'm guessing you can make tofu in it too?

JohnP said...

kittee, yes, when you leave it several hours, it gets very firm and smooth. A block of extra firm tofu will be only slightly more than half its original size after sitting in the press overnight.

Jeni, I think that would work but I haven't tried it.

julie hasson said...

Isn't it the best John?! I really love that press (and that you find me trustworthy too). The texture after pressing is unlike anything you can buy.

Bianca said...

I saw this in VegNews and got all mad that I didn't think of that first. It seems like such an obvious invention.

I rarely press tofu either, as I'm lazy and it seems to cook/marinate just fine without pressing...but sometimes when I want a "more fried" kinda of tofu that gets all crispy on the outside, I do press...and it does make a difference.

Veg-In-Training said...

I so want one of these now. ::adds to list::