by Heather Schmitt-Gonzalez / Thursday, August 5, 2010
Broccoli Tofu (my favorite tofu dish of all time) and a product review: Tofu Xpress
Time rolls on. Cubes of chewy fried tofu remain the things of fantasy.
Tofu smoothies. Crumbled attempts at stir-frys. Tasty tofu still finds its way into my mouth.
And then, one day...just about a week ago...a magical little gadget ingratiates its way into my kitchen...into my life. Fast friends forever. I already have a pet name for him. TX (pron. Tex). You may have heard him called by the name TofuXpress. It would be an understatement to say he's changed my life forever. For the better. TofuXpress is a container with a spring-loaded "compressing" top that is exactly the right shape and size for an average block of tofu. The cool thing about it is that it can also be used to press the water from other foods such as frozen spinach, eggplant, tomatoes, cheese- you name it! But I'm guessing my little TX will be reserved exclusively for tofu pressing.
As I said, easy as can be to use...simply center a block of tofu into the base of the TofuXpress, place the top over the tofu, press down while turning and slide the edges underneath the handle-like sides of the base. Place in the fridge and let sit for 1-3 hours (or overnight...I've tried that, too...totally rockin' chewiness is attained). Just look at the amount of water that is removed from the tofu!! Turn it upside down over the sink to drain the water, then remove the top and flip it over to remove the resulting tofu. The cool thing is, it also comes with a marinating lid, which you can use to cover the base if you want to store or marinate the tofu once it's been pressed. And then you can press it again after it's been marinated to get rid of excess moisture, if you choose. The lid snaps on right under the base for storage when it's not in use.
|sssshhhhh....you don't see the magical transition from chopsticks to fork...|
This post is linked to:
*Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.