- You don't need to be a vegetarian to enjoy tofu. If you think tofu is mushy and flavorless, you haven't experienced it prepared correctly. Check out my grilled tofu and veggies over couscous... Yum!
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The trick to tofu is to press out the excess water so it's firm, with an almost chewy texture. Oh, and don't forget to season it. Tofu takes on whatever flavors you'd like. Seasonings and marinades turn tofu into a delicious high-protein meal.
To press the water from tofu I used to wrap the tofu block in a thick kitchen towel, and balance a large, heavy pan on top, changing the towel frequently. This method works but it's not ideal, so when I saw TofuXpress I just had to give it a try. I wrote the company and asked if I could review a TofuXpress Gourmet Food Press. The company generously offered one for me to try AND one for a giveaway! :)
- So, what do I think of the TofuXpress? Love it!! I used it tonight to make a simple stir-fried noodle, tofu, veggie dish with peanut dressing. The TofuXpress worked much more quickly than my cumbersome towel and pan process. The tofu turned out firm and chewy, and clean up was a breeze!
- Put a 14 - 16 oz. brick of tofu into the base and twist the top on.
I let mine sit just 15 minutes and when I checked it there was already plenty of water to be poured off. I left it a few more minutes while I cut up the veggies.Tofu Veggie Stir-Fry
Noodles of your choice (I used 9 oz. Nasoya Chinese style noodles)14 oz. block tofu
Vegetables (I used sugar snap peas and carrots), chopped
cooking oil
1 Tablespoon dried basil
Dressing:3 tablespoons water2 tablespoons rice wine vinegar1 tablespoon chopped green onions1 tablespoon peanut butter
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (hot chile sauce)
1 teaspoon dark sesame oil
2 teaspoons dry-roasted peanutsTo prepare the dressing: Combine the first 8 ingredients and a jar and shake vigorously. Add peanuts. (This makes a lot of dressing. I used about 1/2 of it in the stir-fry and saved the rest for salad.Boil the noodles according to package directions. Toss the carrots into the boiling water during the last 2 to 3 minutes. Fry the drained, cubed tofu in a small amount of cooking oil over medium heat, until browned, sprinkling with the basil. (Don't stir it often or it won't brown well.)
Drain the pasta and carrots. Toss these into the pan with the tofu. Add the rest of the veggies and peanut dressing to taste.
TofuXpress can also be used to press vegetables and other foods, such as sliced eggplant, and thawed/chopped spinach.What would you make with a TofuXpress?
Buy it at TofuXpress or Amazon.Win It:
One lucky J4C Blog reader will win a TofuXpress (retail value $39.95)! Good luck!
Disclosure: I received this product for the purpose of this review. All opinions are my own, based on my experiences.
This giveaway is open to US residents, 18 years of age or older, except where prohibited by law. Winners are chosen randomly using Rafflecopter. Winner will be notified by email and have 48 hours to respond, or a new winner will be chosen. We expect that each sponsor will mail their prizes in a timely manner; however, the J4C Blog may not be held liable for prizes not received. If you win a prize and have not received it in 4 weeks, please send us an email and we will follow up with the sponsor.
You should allow facebook logins, I use a friends laptop so I got a bit confused by the selection of comment logins :(
ReplyDeleteI learnt that tofu is better pressed, it fries easier. I usually pat my tofu dry with paper towels, thanks for the giveaway too! Tofu is great, I always try to eat as vegetarian as possible.
Hi Virtute...
DeleteI'm glad you were able to enter. Sorry for the comment confusion. I recently had to change my settings because I was being inundated with spam comments.
Good luck in the giveaway. :)
I love the idea of this.... It sure beats my piece of wax paper and cookbook that I use to press my tofu.
ReplyDeleteI learned that this can be used with other foods, too. I'd love to try this. One of the huge drawbacks I have when wanting to use tofu in recipes is that it's difficult to get it right.
ReplyDeletebethelderton59 at gmail dot com
also converts into a marinating dish to add flavor, yet not more dishes to wash
ReplyDeleteI learned I can press tofu a second time after marinating to keep the flavor but a firmer texture
ReplyDeleteI've been wanting one of these, I love tofu! I like that it will easily remove the water so I won't have to use a paper towel.
ReplyDeleteI learned that the TofuXpress should be used with 14 oz - 16 oz bricks of tofu. Thanks!
ReplyDeleteromapup at gmail dot com
I learned that The TofuXpress is also used to press vegetables and other foods, such as sliced eggplant, thawed, chopped spinach, fresh tomatoes, chopped onions, peppers, and is also great in making cheese and Greek Yogurt.
ReplyDeletetwinkle at optonline dot net
I learned that it is patented and is made in the USA!
ReplyDeleteI learned that there is a way to make cooking with Tofu a lot easier.
ReplyDeleteChocolate Oreo Tofu Pie
ReplyDeleteThis sounds so good and I am looking for new ways to use Tofu I ate a ot of it in China.I want to use it myself now.
I love tofu... and I'm vegan.
ReplyDeleteI learned you can use it with cheese too!
ReplyDeleteI guess I never thought about it, but it makes sense that tofu would absorb marinade better after it is pressed. That's what I learned! :)
ReplyDeleteYou can also use it for cheese.. i'd love to try it with fresh mozzarella.
ReplyDeleteevery family that replaces 1 pound of meat with 1 pound of tofu will conserve 20,000 gallons of water per year!!!!!!!
ReplyDelete