Pressing Tofu

I know Thanksgiving is in two days* but I don't feel like talking about stuffing or sweet potatoes; I've been doing plenty of that at work. So instead... Do you know about pressing tofu? It's an awesome trick, and I think it improves the texture some, plus it definitely makes it more flavorful... or easier to make flavorful. Think of it as a sponge (but tofu isn't inherently spongey, ok? it's actually really delicious). If you want it to absorb flavorful liquids (soy sauce, sesame oil), you have to squeeze out the flavorless liquid that's already in there.

Above you can see my tofu pressing set up: cutting board propped up on a lid so the tofu can drain into the sink, something heavy on top. If you don't have a cast iron pot, use a regular pot and fill it up with cans of heavy things. I find it easier to balance one heavy item than a bunch of middle weight items on top of each other, but maybe you like a challenge!

Once you've pressed your tofu, splash on a little soy sauce and sesame oil, turning the tofu so it's all coated and absorbing evenly, then broil it for 4-6 minutes until the top is browned. Serve with rice noodles and stir-fried kimchi, if you like.



*In fact, I have specifically been avoiding Thanksgiving-y foods for the last week or two. I don't want to be over it before the big day, you know? So we've been eating tofu and grilled cheese and burritos instead of mashed potatoes and cranberry jelly.