Tag Archives: tofu

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney and a Giveaway

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jamaican jerk tofu and blackberry jalapeno chutney
Your whole house will smell heavenly when you make this Jamaican Jerk tofu. And the flavor of the Jerk spices will transport you to an exotic land. Allspice, cinnamon, thyme, onion and garlic all come together to make a tasty, yet easy marinade for the tofu.

I have an exciting new giveaway today. Naturipe Farms is giving away a KitchenAid food processor to one lucky Veggie Belly winner! Scroll to the bottom of this post to enter!

But wait, theres more! You can also win a $500 Williams Sonoma gift card on Naturipe’s site. Head over there and check out their grand prize giveaway!

jamaican jerk spice marinade
pan frying jerk tofu
This simple blackberry jalapeño chutney goes really well with the jerk spiced tofu. You can also use it as a condiment or as a sandwich spread.
blackberry jalapeno chutney
blackberry jalapeno chutney
Tips
- The onion flakes in the marinade tend to burn. So keep an eye on it. If it starts to burn, sprinkle a little water into the pan. Or use a spoon and remove the bits of the marinade that are browned (but not yet burned). Add the browned onion bits back to the tofu before serving.
-Pressed tofu makes it easier for the marinade to soak in. Pressing tofu is pretty straight forward – you wrap a block of tofu in a kitchen towel and put a weight on it, so that all the water is released. See this post on how to press tofu. If you don’t have time to press tofu, buy extra firm tofu, and gently pat the tofu with a kitchen towel to absorb the liquid. Then proceed with this recipe.
- Substitute allspice with ground cloves.
- The blackberry chutney is very customizable. Adjust the jalapeño, sugar and lime according to your taste.
- Most the heat in jalapeños lies in the seeds and white membrane. If you like it hot, keep the seeds. If you want it mild, remove the seeds and membrane.
jamaican jerk tofu and blackberry jalapeno chutney

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney Recipe

 Serves 2-3

Ingredients
One 15 oz block of firm tofu (drained weight), pressed.
For the Marinade
1 tablespoon onion flakes or onion powder
1 teaspoon garlic powder
3/4 tablespoon dried thyme
1/2 teaspoon ground allspice. Substitute with 1/4 teaspoon ground cloves.
1/4 teaspoon ground cinnamon
3 tablespoons light soy sauce
1 tablespoon lime juice, optional
3 tablespoons olive oil

For the chutney
6 oz blackberries
1 tablespoon chopped jalapeño*
2 cloves of garlic, optional
1/4 teaspoon thyme
1/8 teaspoon all spice
Juice of one lime
zest of 1/2 lime
1/2 cup water
2 tablespoons sugar

*This will make a medium-hot chutney. Use more or less jalapeños according to taste.

Method

1. Slice the block of tofu diagonally in half, so you have 2 triangles. Cut each tofu triangle lengthwise into 4 triangles, so that you have 8 tofu triangles in total.
2. Place all marinade ingredients in a bowl and whisk well.
3. Place the tofu in single layer on a plate, container or baking sheet. Pour the marinade on top and spread it evenly to coat the tofu. Cover and refrigerate up to 2 days, or cook the tofu immediately.
4. Heat a large non stick skillet over medium-high heat. Arrange the tofu slices on the skillet, without over lapping. Scrape the marinade and drizzle all over the tofu. Cook till both sides of the tofu are golden brown, flipping over once.
5. To make the chutney, place all ingredients, except sugar in a saucepan. Bring to a boil. Reduce heat to low, and simmer the chutney for about 8 minutes, or till it thickens. Stir in the sugar, mix well, and turn off heat. Chutney will keep in the fridge for up to a week.

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8 Ingredient Tofu Mushroom Lettuce Wraps

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tofu mushroom lettuce wrapI can’t believe I haven’t blogged a vegetarian lettuce wrap recipe up until now! Its one of my go to quick and easy dishes. And now that the weather is getting warmer, I crave these light, crisp lettuce “boats” filled with a zesty tofu mushroom filling. And did I mention this is just an 8 ingredient recipe? Thats right, only 8 ingredients (not counting the oil, because everyone already has oil, right?)! And you probably already have all the ingredients for these lettuce wraps in your pantry!
ingredients for vegetarian lettuce wrapcubed tofusoy sauce suteed tofu for lettuce wrap

The dipping sauce for this recipe is simple. If you want it spicier add some sriracha or wasabi. For a creamier dipping sauce add a spoon or two of peanut butter to the recipe below.

You can easily make the tofu mushroom filling ahead of time and re-heat it when you are ready to eat. Cut the tofu and the mushrooms the same size so it looks pretty!

sauteed tofu and mushrooms for lettuce wrapTips
- Make sure you get the freshest romaine lettuce hearts you can find. (A romaine heart is the entire lettuce, with the leaves attached to the core). Keep in mind, the inner leaves are usually more fresh and crisp compared to the outer ones. If your romaine heart is looking a little limp on the outside, peel away the outer leaves and chances are, you will find the inner leaves are still fresh.
- I like using dried, rehydrated shiitake mushrooms for this recipe. If you don’t have dried shiitakes, use button mushrooms instead. But they will tend to release liquid while cooking. If button mushrooms release liquid while cooking, increase heat to high and let the liquid evaporate.
- If you are using shiitakes, you can soak and squeeze them ahead of time and store the rehydrated mushrooms in the fridge.
- I like thin, light dipping sauces for lettuce wraps. But if you like yours thicker or richer, add 1-2 tablespoons of peanut butter to my dipping sauce recipe below.

8 Ingredient Tofu Mushroom Lettuce Wraps

serves 3-4 as an appetizer
Ingredients
8 dried Shiitake mushrooms. Substitute with 12 button mushrooms
1 lb drained extra firm tofu
3 tablespoons oil
1/2 medium onion, diced
3 tablespoons Soy sauce
1/2 tablespoon Sugar
1/2 tablespoon lime juice or vinegar
1/2 tablespoon Sriracha, or according to taste
zest of half a lime, optional
12 crisp Romaine leaves

For the dipping sauce
4 tablespoon soy sauce
2 tablespoon lime juice or vinegar
2 tablespoon water
1 1/2 tablespoon sugar

Method
1. Drain the tofu and pat it dry. Cut the tofu length wise into 4. Then carefully turn the block over on its side and cut into 4 again. You will now have 16 strips. Cut the strips into 1/4th inch cubes.

2. If using dried mushrooms, rehydrate them according to package directions. When the mushrooms are soft, drain them (save the liquid for soups!), squeeze the excess liquid, and chop them about the same size as the tofu cubes. If using button mushrooms, chop them the same size as the tofu cubes.

3. In a cup, whisk together the soy sauce, sugar, sriracha and lime juice or vinegar. Set aside.

3. Heat oil in a large wok or large skillet. Throw in the tofu cubes. Try to keep them in a single layer. If all the tofu doesn’t fit in a single layer, cook them in batches. If the tofu cubes are too crowded they will stew instead of browning.

4. Cook the tofu undisturbed on medium-high heat till the bottom side is golden brown. Carefully flip the tofu cubes over using a spatula, and cook undisturbed till the other side is golden brown.

5. When all the tofu is browned, add the onion and mushrooms to the skillet. Saute on high heat till the onion is translucent, about 2 minutes. If you are using button mushrooms and they let out liquid, just keep cooking on high heat till all the liquid evaporates.

6. Pour in the soy sauce mixture. Cook till all the liquid has been absorbed, about 30 seconds. Sprinkle lime zest, if using, on top.

8. To make the dipping sauce, whisk all ingredients together till the sugar dissolves.

9. To serve, cut each romaine leaf into half. Place one half on top of the other to form a cup. Repeat with all lettuce leaves. Serve the tofu mushroom saute in a bowl, along with the dipping sauce.

Easy Vegetable Pad Thai Recipe

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I love Pad Thai and have been experimenting with a recipe that is easy, vegetarian and something you can make with just your pantry ingredients (no tamarind or palm sugar!). When I eat Pad Thai at restaurants I always have to ask for it vegetarian and without fish sauce, and even then sometimes they give it to me with the fish sauce! Probably because the pad thai sauce is pre-made.

My Pad Thai is totally vegan and vegetarian, and the Pad Thai sauce is very easy to make!

But before we get to this delicious home made Pad Thai recipe, here’s a story of how it happened..

Emilee is a Veggie Belly fan and has been following the blog for a few years. She, her husband and new baby recently moved back home to Portland after living in Beirut, Lebanon.

As a special surprise for Emilee, her family arranged a cooking session for her with me! How sweet is that?! Emilee had no idea what she was in for until she arrived at my door! Imagine her surprise!

We made this Pad Thai together, and had so much fun chatting and cooking! We talked about food in Lebanon, adjusting to life with a new baby, how awesome Portland, OR is (it really is, trust me!)…all while chopping garlic, squeezing lemons and soaking noodles. My kind of evening!

And the noodles turned out delicious! Below, Emilee squeezes a wedge of lime over her noodles because she likes it tangy.

Check out her nails, I love the color!
Thanks Emilee, for cooking with me!
I love hanging out with my readers!

Some tips for making veggie Pad Thai

- The Pad Thai sauce needs to have a balance of sweet, salty and sour. Everyone likes it a different way. Follow my sauce recipe to start with, and then feel free to adjust the sugar (for sweetness), soy sauce (for salt) and lime juice (for sourness)

- Pad Thai noodles are called Banh Pho. Look for the flat wide ones, sometimes labeled as size “XL”. The ingredients must only have rice or rice flour and water.

- Make sure you soak the noodles correctly (see package instructions). If they get too mushy, you’ve either soaked them too long or they’ve spent too much time in the wok. Or both. And if you don’t soak them long enough they will be crunchy.

- When you soak the noodles, they don’t have to soften all the way, but make sure they are soaked enough that they become pliable, and are no longer stiff.

- I like the boil the pad thai sauce. It gives it a deeper flavor, and caramelizes the sugar a bit. If you dont want to do this extra step, thats fine, simply whisk the sauce ingredients together and set aside.

Easy Vegetable Pad Thai Recipe

serves 2-3
Ingredients

for the sauce
3-4 tablespoons light brown sugar
3 tablespoons fresh lime juice (about 2-3 limes)
4 tablespoons soy sauce
1/4 cup water

for the noodles
8 oz wide Pad Thai rice noodles, also called Banh Pho
2 tablespoons vegetable or peanut oil
crushed red pepper, as much as you like
4-6 cloves of garlic, minced
2 cups of broccoli florets
2 medium carrots, peeled and chopped into rounds
1 heaping cup of cubed fried tofu, available at Asian stores
a big hand full of bean sprouts
2 green onions, chopped
3 tablespoons roasted, chopped peanuts
3-4 cilantro sprigs, chopped
1/2 lime, cut into wedges

Method
1. Place all the sauce ingredients in a non stick sauce pan. Bring to a boil. Then reduce heat and simmer on low for about 2 minutes, or till the sauce has thickened just a little. Turn off heat and set aside.

2. Soak and drain the noodles according to package instructions. If the package does’nt have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Then drain.

3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, broccoli and carrots. Toss on medium-high heat till the broccoli turns bright green and the garlic is fragrant, about 2 minutes.

4. Add the soaked noodles, tofu and the sauce. Toss on medium-high heat till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.

5. Turn off heat, and add the bean sprouts, and green onions and mix well.

6. Garnish with cilantro and peanuts. Serve with lime wedges on the side.

Simple Indian Style Tofu and Bean Sprout Braise Recipe

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Even my tofu hating friends love this Indian style tofu with bean sprouts. I like to serve this dish with steamed brown rice and some wilted kale – a meal that makes me really happy! This is a simple dish, with simple flavoring. With a dish like this, I like to add some extra heat by using jalapenos or green chilies. Use them according to your taste and remember that green chilies are usually hotter than jalapeños. If you like it more liquidy, just add extra coconut milk at the end.

Make sure you use a wok or a large sauce pan. For two reasons – you don’t want to crowd the tofu, if you do, it wont brown properly. Also, the bean sprouts will get too watery if you use a small pan and everything is crowded.

Simple Indian Style Tofu and Bean Sprout Braise Recipe

Serves about 2 

Ingredients
8 oz firm tofu
1 tablespoon oil
1/4 teaspoon black mustard seeds. Substitute with cumin seeds.
6-8 curry leaves
A pinch of asafetida, optional
½ a Jalapeno or one green chili
¼ teaspoon Turmeric powder
4 Cups bean sprouts (about 8oz)
½ cup coconut milk

Method

1.Drain the tofu, and gently pat it dry with an absorbent towel. Cut the tofu into ½ inch cubes and set aside.
2. Heat oil in a wok or large sauce pan. Add the mustard seeds and let them pop over medium heat.
3. Once they pop, throw in the curry leaves, jalapeno or green chili and asafetida. Stir for about 30 seconds or till the jalapeño/chilies start to sizzle.
4. Sprinkle turmeric over the oil. Immediately add cubed tofu. Mix everything gently so the turmeric coats the tofu.
5. Cook the tofu on medium heat, flipping it around occasionally, till it is lightly browned on all sides. About 8 minutes.
6. Then add the bean sprouts, coconut milk and salt. If you want more liquid, add more coconut milk. Cook just till the bean sprouts wilt a little – about 2 minutes.
7. Serve hot with brown rice or quinoa and some wilted greens.

Hot and Sweet Marmalade Glazed Tofu

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On a busy weeknight, this is my go to dish. Its quick and easy to make if you have pressed tofu lying around. I like to serve this hot and sweet marmalade glazed tofu with some steamed broccoli and brown rice for a complete meal.

If you are not a tofu fan, but want to start incorporating some tofu in your meals, this is the perfect dish to start with. The glaze is sweet, spicy, and coats the tofu beautifully. I like to cut the tofu into small triangles (a method I learned from Vegan Yum Yum). The thinner you cut the tofu, the better results you will get with this recipe.

I originally posted this recipe a long time ago as sticky orange tofu thins. This continues to be one of my most popular posts, so I thought I should repost it, with updated photos. Checkout the old post to see what rubbish my photos were!

My original recipe requires you to slice the tofu as thinly as you can, that way you get to enjoy more of the orange glaze with every bit of tofu.

Hot and Sweet Marmalade Glazed Tofu Recipe

Inspired by this recipe from Vegan Yum Yum
Serves about 2

Ingredients
one 15 oz package of firm tofu, drained and pressed
A few drops of oil
For the glaze
4 tablespoons soy sauce
4 tablespoons orange marmalade. Substitute with brown sugar
1 1/2 tablespoons lemon juice
1 tablespoon or to taste sriracha or any other hot chili sauce
1 tablespoon chopped mint or cilantro for garnish

Method

  1. Slice the tofu into small triangles. The thinner you slice the tofu the better
  2. Whisk together the marmalade, soy sauce, lemon juice and sriracha and set aside
  3. Heat a few drops of oil and large, flat non-stick skillet. Place the tofu slices on the pan in a single layer. Don’t over crown the pan, do this in batches if needed.
  4. Cook the tofu on medium heat, till it is browned on both sides. Gently press on the tofu using the back of a wide spatula to release any excess water, as the tofu cooks.
  5. When the tofu is browned, reduce heat to low and pour the glaze all over the tofu
  6. Let the glaze bubble and thicken, while stirring gently and flipping the tofu slices. This will happen quickly, so make sure you keep the heat on low to prevent the marmalade from burning. When the glaze has thickened and the tofu is well coated, about 1 minute, turn off the heat.
  7. Garnish with chopped mint or cilantro
  8. Serve with steamed broccoli and brown rice

Tofu Skin Roulade with Sage Mushroom Stuffing. A Vegetarian Thanksgiving Recipe

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I wanted to come up with a vegetarian thanksgiving recipe this year that can be a beautiful centerpiece on the vegetarian thanksgiving table. Just because you are vegetarian doesnt mean you are doomed to eat a bunch of sides (or tofurky..ugh!) on thanksgiving day. Make this tofu skin roulade with sage mushroom stuffing a day ahead and reheat it by steaming it for 10 minutes or so.

The tofu skin forms a golden exterior with great texture, and the stuffing inside is moist and mushroomy. Your very own, home made vegetarian tofurky for thanksgiving!

You will generally find tofu skin in Chinese restaurants, it is usually braised or stewed in a sauce.

Tofu skin, also called beancurd skin or yuba is the skin that forms when simmering a pot of soy milk. It comes dried or frozen and is available in Asian stores. If using dried tofu skin or yuba, reconstitute it in hot water. If using frozen, simply defrost it for this recipe.

Tofu skin may look delicate, but it actually holds up very well to stuffing, rolling and steaming (which is what this recipe involves). If you cant find tofu skin or yuba, try making this recipe with seitan. See this recipe from the vegetarian times for seitan roulade or this recipe by vegan yumyum

Serve this tofu skin roulade with sage mushroom stuffing, along with my red wine gravy, kale and goats cheese mashed sweet potato (recipe coming up next!), and steamed green beans or brussels sprouts.

Tofu Skin Roulade with Sage Mushroom Stuffing

serves 2-3, with some left over stuffing to serve on the side.

Ingredients
three 9×12 inch sheets of dried or frozen tofu skin, also called yuba
1 tablespoon butter
1/4 cup diced onion
1/4 cup diced carrots
1/4 cup diced celery
6 large button mushrooms, chopped
1/2 tablespoon chopped fresh sage
2 sprigs of thyme
1/4 cup vegetable stock
1 cup store bought stuffing. I like pepperidge farm.

Method
If using frozen tofu skin or yuba, let it defrost before using. If you are using dried tofu skin or yuba, boil a large pot of water, turn off the heat, and put the tofu skins in the water. Let them soak for 15 minutes. Then gently pull them out of the water, letting all the excess water drip away.

Lightly oil a clean work surface, so that the tofu skins dont stick.

Lay 3 sheets of tofu skin, one on top of the other, so that their longest side is closest to you. If the tofu skins tear a little, dont worry, just patch them up.

Now work on the stuffing.

Heat butter in a skillet, add onion, carrot and celery and cook on medium heat till the onions are soft. Then add mushrooms, saute till the mushrooms are cooked, about 3 minutes. Add the sage and thyme, stir.

Add the stock and bring to a boil. Turn off heat, and stir in stuffing. Toss everything till the stuffing is mixed well, and absorbs all the stock.

Now put the stuffing on the tofu skin layers, leaving a 1/2 inch border (see photo above). You dont have to use all the stuffing if it doesnt fit. Its ok if the stuffing is a little dry, it will moisten up when you steam the roulade.

Gently fold over the right and left sides of the tofu skins. Then pick up the longer side closest to you, and roll away from you. Keep the right and left sides tucked in as you roll away from you. Roll gently but firmly.

Place the roulade on a sheet of aluminum foil. wrap the foil around the roulade to make a log. Twist the ends closed. Repeat this with a second layer of foil.

Now the roulade is ready to steam.

Heat water in a large pot. Place a colander over the pot. Its brim must fit over the pot, but make sure the bottom of the colander doesnt touch the water.

Steaming method 1 – Put the roulade log into the colander, and cover with a lid. Bring the water to a boil, and steam on medium high heat for 1 hour or till the tofu skin is soft. Add more water to the pot as and when necessary.

Steaming method 2 - steam the roulade in a bamboo steamer. Steam till the tofu ski is tender, about 1 hour.

Steaming method 3 – this is what I used. take a skillet large enough to hold the roulade, pour 1/2 to 1 cup water in it. Bring to a boil. Place the roulade in the skillet. Cover it. Reduce heat to medium-high, and let the roulade steam, adding more water as it evaporates. Steam till the tofu skin is tender and no longer rubbery, about 1 hour.

When the roulade has steamed, removed it from the colander, and let it cool a little.

Then removed the foil wrapping.

Heat 1 teaspoon olive oil or butter in a non stick skillet. Carefully place the roulade on the skillet and sear all sides of the roulade till they are lightly golden.

Serve with red wine gravy, and kale and goats cheese mashed sweet potatoes.

Red Wine Gravy

serves about 4

Ingredients
1 cup red wine
1 cup vegetable stock
1 tablespoon flour
1 sprig of thyme, optional
1 tablespoon butter
Salt, pepper

Method
Whisk the wine, stock and flour together. Make sure there are no lumps. Add the thyme sprig. Pour into a sauce pan and simmer till the sauce has reduced to half its original volume. Whisk in the butter, salt and pepper. Strain and serve with tofu skin roulade.

Teriyaki Tofu Noodle Bowl

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My dear friend Mahi loves my tofu recipes and recently requested a ginger tofu recipe. This is what I came up with. Mahi, this ginger teriyaki tofu noodle bowl recipe is for you ♥

Teriyaki sauce is really easy to make at home. Just whisk together sugar, mirin and sake (or vinegar), and let it boil to thicken. You can use this sauce as a marinade on vegetables, brush it over anything you are grilling, or toss it in some rice or noodles. My ginger teriyaki sauce recipe is sweet, you could ofcourse adjust the sugar according to taste.

I love using thin rice noodles for this recipe. All you have to do is soak them in hot water till they have softened. You can find rice noodles or rice vermicelli in the Asian section of the grocery store. For a larger selection of rice noodles, head to an Asian store. When buying rice noodles for this recipe make sure that rice and water are the only ingredients. Some brands use corn starch in their rice noodles, and thats ok too.

Teriyaki Tofu Noodle Bowl Recipe

Serves 1 as a main dish

For the Ginger Teriyaki Tofu
Half of a 15 oz package of tofu, pressed. Read this post on how to press tofu.
4 tablespoons soy sauce
4 tablespoons brown sugar (this will produce a sweet sauce, use less if you dont want it sweet& remember mirin is sweet too!)
2 tablespoons mirin (look for ‘mirin style seasoning’ in the asian section of the grocery store ot substitute with 1 tablespoon rice vinegar+a pinch of sugar)
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger

Cut the tofu into 1 inch long pieces. Lay the tofu pieces on a non stick skillet and brown each side on medium heat (no oil needed).

Place all remaining ingredients in a non stick sauce pan, and bring to a gentle boil. Reduce heat and simmer for about 2 minutes or till the sugar dissolves and sauce thickens slightly. Take care not to boil the sauce too much and burn the sugar. Taste the sauce, and adjust sugar or rice vinegar if needed.

When the tofu pieces are browned, pour half the teriyaki sauce over the tofu. Save the other half of the teriyaki sauce to serve for dipping.

Turn the tofu pieces so all sides are coated with sauce. On low heat, let the sauce bubble away and thicken (but be careful not to burn the sauce), about 1-2 minutes.

Serve ginger teriyaki tofu over rice noodles (recipe below) and the remaining teriyaki sauce on the side for dipping.

For the Rice Noodles
2 oz dry rice noodles or rice vermicelli
1/4 cup carrots peeled and cut into thin sticks
1/4 cup of cucumber cut into thin sticks
1 teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon dried chili flakes, optional
Salt
1 tablespoon chopped mint or cilantro

Soak rice noodles in very hot water for 10 minutes, or prepare according to package directions. Drain well.

Gently toss the noodles and all other ingredients together in a bowl. Top with ginger teriyaki tofu. Serve reserved teriyaki sauce on the side for dipping the noodles.

How to Press Tofu

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Many tofu recipes in cookbooks and online, including several of my own, call for pressed tofu. Pressing tofu takes out the water in it and makes it firm. Pressed tofu becomes wonderfully dense and pleasantly chewy when cooked. Pressed tofu is also a great meat substitute. So how exactly do you press tofu? Read on..

What you need to press tofu
one 15oz package of firm tofu, drained and patted dry
an absorbant kitchen towel
paper towels
a plate
something heavy (weighing about 2 lbs). Choose from:

  • 2-3 cans – canned beans, canned corn, peanut butter jar, pickle jar…whatever you have
  • a book
  • heavy skillet

 

Lay out the kitchen towel on a table. Place 3 layers of paper towels on top so that the paper towels cover the cloth towel. Put the tofu block in the center.

Now wrap the paper towels over the tofu. Bring all four side up and wrap them gently, but firmly over the tofu block.

Now do the same with the cloth towel. Bring each side up and wrap firmly.

You will now have a tofu parcel. Put a plate over the tofu parcel. Place 2 to 3 cans (or a book, or skillet, or anything heavy – weighing about 2lbs) over the the plate. Adjust their positioning so that the plate is well balanced over the tofu.

Let the tofu with the weights sit for atleast 1 hour, and up to 4 hours.

The weights will release all the water in the tofu, and the towels will absorb it.

 How long to press the tofu will depend on its water content and how dense it is. But you should press tofu for atleast an hour, longer wont hurt. Trader Joe’s extra firm tofu is very firm, so I dont need to press it for more than an hour. Other firm tofus arent as dense, so I press them longer.

Use right away or store pressed tofu in a zip lock bag for 2-3 days in the fridge.

Now go check out some of my tofu recipes!

More tofu pressing methods..

How to press tofu in 5 steps in too many combined
A video on how to press tofu using a plate and book
Tips on how to press tofu on Bon Appetite
How to press tofu using a heavy pot on Fit Sugar

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