Priyanka Naik emphasizes the importance of pressing tofu, stating, "I highly recommend pressing tofu, so it seeps in the flavors of the marinade and achieves nice grill marks." This technique not only enhances flavor absorption but also ensures the desired texture when grilling.
The article notes, "Skipping this stage is one of the biggest mistakes everyone makes when cooking tofu - nobody wants a wet texture and non-existent flavor." It underlines the common misconception that tofu is bland, attributing this to excess moisture.
A traditional pressing method involves wedging cubes of tofu between two plates with weights for 30 minutes. Alternatively, using a specialized tool like the NOYA adjustable tofu press can expedite this process, making preparation more convenient.
The author suggests that starting with super firm tofu reduces water retention and lessens the need for pressing, which allows for more effective flavor infusion in grilled dishes.
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