- 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!
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
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.
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