What happens after you press Tofu for 3 Days?
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Lolol don't about the hate… people sucks anyway… you make good recipe !!
I quit pressing tofu cause i just love the taste!!
Great contant!!!
You need to marinate the tofu in the press
It's great that you take feedback from commenters, mad respect!
I just cut my tofu and freeze it. It comes out perfect every time and the freezing causes slight perforations through which allow for high amounts of flavor to absorb within the center of the tofu.
I’m not vegan and I don’t eat tofu, but wouldn’t it be more beneficial to marinate it first and then press it?
I got a ricotta ad and a French beef ad before this video, youtube you good? lol
I mean you got the order wrong in the taste test, I'm sure you said the last plate was the 3 day press not the first plate
Still think microwave it 10min is the best way
How about marinating overnight and then pressing for 3 days?
Great video,but I just get extra firm Nasoya Tofu and it is so delicious! I just dry with a paper towel and marinade for less than 30 minutes. I do use lots of ginger and garlic and coconut aminos, just perfect on the skillet or air fryer!
Thanks! I’m vegan and eat tons of tofu. No longer will I be disappointed with the texture!
I've put tofu in marinade in the freezer. I've some that's been in a chick'n buillion for a while now that I need to do something with.
Great video!! 🙂
Marinate overnight AFTER you grill/saute. Quite a different product..
I never understood why non asian press their soft tofu ???? If we want firm tofu , we just buy firm tofu. The price different is literally 20-30 cents apart.Firm tofu is already available in market and will taste miles better.
I don't use a marinade on my tofu lol. I just press it for a few hours and then use my dried seasonings and spices with lots of olive oil, then let that sit for hours and then cook it up. I'm gonna assume mine maintains the drier texture since I don't reintroduce moisture from a marinade. It's important that after I press the tofu to season it liberally and use lots of olive oil and let it sit for hours, like at least 5 hours to overnight and that makes the best tofu for me.
Question… So (and I realize this isn't an every time type of thing) do you think it might be good to press the tofu overnight, put it in an insanely strong marinade overnight, and then (carefully) press it again for 3 hours?
Love the tests!!!!
What if you marinate and press afterwards? 🤔
I tend to press mine at least over night but it is a texture preference because my son likes it best that way. We also barely marinade ever. We tend to brush and bake because it will cook into the baked tofu which is his favorite way to eat it. Makes a tasty sandwich too
Unless I need the tofu to stay well formed, I always just really aggressively SQUEEZE some of that water out without destroying it
I'd like to watch the freezer vid but im not seeing the link
If I need pressed tofu I just buy the ready made kind known as Tofu Gan aka Doufu Gan or in English 'Dry Tofu '. I really never press regular Tofu except for when I'm first draining a package.
Okay class, repeat after me: DIMINISHING RETURNS.
Finally! You covered a topic pertinent to a person's everyday. Any chance you'll make this a trend?
Try freezing, thawing, then pressing. That gives it the best texture
I would try to dehydrate the tofu and then marinate it. Imagine the flavor how much flavor it would absorb.
the only way i like tofu is in really thin strips and fried with soy sauce and worcester sauce – and fried till it goes like strips of beef – takes a while but at least then the texture and taste is great.
People try and roast you In the comments I bet. They should really be nicer to you. It probably doesn’t make you feel to joyful.
i leave my tofu un covered in the fridge and the fridge sucks the moisture out and makes the tofu a nice meaty texture
Still not doing it. If I want super extra firm, I’ll buy the high protein one from TJ’s. But for most recipes I just let the water cook out.