5 ways to drain your tofu to make your tofu dishes taste better
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- Опубликовано: 2 окт 2024
- Did you know that you should remove excess water from your tofu?in this video, i'll review 5 different ways to improve the flavor of your tofu dishes!😛
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☝ Each of the 5 methods for draining tofu can be used for any tofu dish. They aren't restricted to Japanese tofu dishes and will help to improve the flavor, texture while helping prevent you from over seasoning your food.
🤔 question of the day - whats your favorite way to remove excess water from tofu? if you haven't tried it yet, which one will you be trying first?
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#japanesefood #tofurecipes #tofu
I freeze it first, then thaw it, then once thawed , press it in a tofu presser to remove all moisture ....it's dry a as bone and now soaks up any liquids you place it in.
That's also a good idea to drain the tofu, thanks for sharing, do you make your own tofu? :)
@@alldayieatlikeashark No I don't make my own.
For those of you who can't read Japanese, his shirt is pretty neat. It says: 一日中豆腐食べる.
In hiragana:いちにちじゅうとうふたべる.
In Romaji: ichi nichi jyuu toufu taberu. It's a cool little rhyme in Japanese and it translates to "eat tofu all day long"
Thanks for sharing that! :)
Recently just learned I’m supposed to remove the water lol thanks for the tips!!
you are welcome. :) what is your favorite way to drain your tofu?
I stumbled upon the "freeze and Squeeze" method when I first started using tofu. I used to buy tofu and cut it into four, take one block for that evening, and bag the rest and toss em in the freezer. I soon realized that the blocks that had been frozen and thawed were easier to squeeze out the water and better at absorbing sauces than the one I'd used fresh.
Thanks for sharing your experience. :) Is this your tested and proven method that you have been doing ever since?
Freeze to the former hard tofu and put it in a container inside of a bag with a container in the bag less water absorbing at the very bottom
Rinse and repeat, draining water and air out the bag every so often
Think of it Like curing herbs
Omg i need a tofu press!!!! I didn’t even know this was a thing
Have you tried a tofu press?
I actually really like the microwave method! I tend to cook dinner late because of our work schedules and it works like a charm! Usually I’ll cut it into slices and just lay them out over a plate in batches.
all day i eat like a shark I like to make teriyaki tofu or use it cubed in ramen and udon soup. I like miso too, though my husband doesn’t care too much for it. Japanese food is one of my favorites!
sounds delicious! i'm glad you like Japanese food :)
i'M CURIOUS... it doesn't begin to COOK it in the microwave after 3-4 minutes or burn?
@@cleverkev79 That’s what I was wondering. Microwaving it seems risky if it starts to cook.
For some reason your voice reminds me of Michael Cera
@@alldayieatlikeashark yeah dude I love Michael Cera 😂
OMG! It does! Is like listening to George Michael himself!LOL
I can't unhear it now 😭😂
I spent years wondering why my sauces were so watery until I saw in a video that you could press tofu. Until today, I only knew about removing water by pressing. I usually use a plate with papertowels underneath the block and then another plate upside down and cans stacked on top. It never really presses evenly but it works as long as I keep checking on it. A tofu press is definitely going on my birthday wishlist.
Glad to hear that you found the video useful! Draining the tofu can make it taste better :)
Thanks for all the tips. I just started eating tofu and this is helpful.
Wonderful! You are welcome and glad that the tips help. What favorite tofu dishes have you tried so far?
Nice video. Right to the point. But one can't ignore the freeze de-freeze method which will also remove more water and alter the texture in a desirable way. And a warning about the DIY method: take care when the weights come out of balance (as they will) because they will fall off to the floor. It happened to me a few times and I was close again today.
That's a very good tip! thanks for sharing them with us. And I hope the weights you use didn't hit your toes or caused any accident on your floor.
How often do you use tofu on your dishes?
@@alldayieatlikeashark I'd say I use it twice a month. Sometimes marinated and sautéed, sometimes shredded and baked in a of loaf also containing oatmeal, either sunflower seeds, hazelnuts or pecans, onion, garlic, celery, tahini and soy sauce, seved with a tomato sauce.
just thinking about this makes me hungry already! :) I hope you can check my other videos and/or my blog. you would discover other ways to cook and prepare tofu there too!
george forman grill is excellent for both draining water and grilling tofu at the same time!
Thanks Marla for the tip. ;)
Another great video!!! Love the editing and the cute shirt! 😍
that you :) you can actually get my shirt online! click this link and choose the shirt you like - www.alldayieat.com/shop/
I didn't know I had to drain excess water from fresh tofu, thanks for info.
Happy to help, Cathy! Here are some additional recipes and gimmicks to assist you with your cooking journey www.alldayieat.com/food-archive/
To make tofu crumbles for a stir-fry, I just squeeze a chunk of tofu in my fist over the sink.
I'm trying a new way, I heard that if you freeze it & thaw it out a few times it will drain it & create a more chicken texture for tofu chkn nuggets.. that grated almost stringy texture of chicken
That's true Kitty. I don't recommend freezing and thawing tofu for a few times. Do you remove excess water from tofu?
I usually freeze and then thaw before diy-pressing it, but I find the method inconvenient as it is hard to balance and a tofu press has been on my wishlist for a while. I've tried microwaving and passive-draining since finding this video, and am thankful for the different alternatives and useful information!
Yay! Glad it was helpful! Thank you, Beatrice! :)
Exactly the video I was looking for, thanks!
you are welcome. what is your favorite way to drain your tofu?
I was waiting for the tofu press outcome ,it should be flattened and thin.
Hello! It is slightly flatten, it's just to drain the tofu 😊 Did you try it before?
I have always just wrapped the tofu block in paper towels and put my considerable weight on it to squeeze out all excess water. It looks like heck when done, but it tastes great mixed with spinach and onions. I'm Greek and cook Greek style, so Tofu goes through a bit of a Greek naturalization process on my stove top and assimilates well! I actually love it. I use it in place of other veggies, meat or cheese in such dishes as spanikopita and soufiko. I call it "GrecoAsian" cooking. They make great partners!
Thanks for sharing this with us! Love the GrecoAsian style of cooking! 😎
@@alldayieatlikeashark - Ah - you should taste it! Crossing cultural lines enhances the depth and appreciation of our shared culinary experience.
❤❤❤
in my country our tofu is not soft is there there a way to make it soft?
Hi! Where are you from? :) For firm tofu I believe simple draining isn't enough-you need to press the water out to make it a little softer.
I first freeze it , then keep it outside in the refrigerator to thaw. Then I boil it for 2/3 minutes in salty water. Then I put it in tofu press .
Great tip!
Such a great video! Thanks!
Thanks for your support Kimberly, glad that you like it :) Have you made your own tofu before?
@@alldayieatlikeashark Ah no i have not! have you?
Yes :) You might want to learn it here ruclips.net/video/27Cz7puRg0M/видео.html 😎
thanks video , this is what i have been looking for.
you are welcome! which is your favorite way to drain your tofu?
Thank you for sharing these tips with us!!! Wonderful video!
@@alldayieatlikeashark Not at the moment, but I am learning how to cook tofu. I want to fully appreciate this wonderfully nutritional food. :)
Your video helped me out a lot. I am still an amateur. I probably cooked with tofu...five times so far.
Anyway, thank you so much!!!
Edit: the first time I ate tofu was last year and I disliked it. I tried it again a week ago after watching your video and I am very satisfied with what I learned!
@@sarah18497 i am so glad this video inspired you to like tofu :) what is your favorite tofu dish now?
Thank you. Seems the microwave may be least messy maybe. Great tips.
Yes, it's easier as well 😊
You square on the lower left side of the screen is most annoying.
Thanks for the feedback!
Just bought my first block today, no one in the house has had it before. Thanks so much for this video! I’m hoping by doing it correctly will encourage them to enjoy it more
Thank you very much! I hope you enjoy it, and I'd love to hear how it goes. :)
Cast iron pan “press”🔥🔥🔥
Have you tried the other methods too? I think as long as there is weight on top of the tofu, water will be squeezed out.
YES! I knew there was something in the kitchen that was heavy enough. My cast iron fits the bill.
@kelly that is exactly what I do too lol. Still tempted to get a press though.
I squeeze the block between 2 saucers while holding it over the sink. Easy Peasy!
yes! nice one Sharon! that's another idea.
I might try this!
@@CupcakeSprinkleUwU great! let me know how it goes :)
@@alldayieatlikeashark lmfao... I forgot to try this, omg. 😂😂😂 ugh I feel totally stupid.
This is so helpful, thank you!!
you are welcome! which is your favorite way to drain your tofu?
Love your smooth style of explanation. It's refreshing.
thank you!
If we get a tofu press - is every block of tofu sold the same dimensions? (I stuck a cast iron pan on top yesterday for my first try with tofu.)
Great tips! Thank you :) I usually heat mine in a pan and then pour off the water if I want to dry it out a bit before adding it to a recipe, but I like these methods in the video and will give them a try :)
Great idea too, Nia! Thank you so much and glad that you liked these methods :)
Thank you...very informative!!!
you are welcome! which is your favorite way to drain your tofu?
I love cooking with tofu so this is a very useful video for me. Thanks, Pat! :)
I just usually squeeze out the excess water haha
@@altroxx how do you squeeze the water out? :)
i mean all i do is cut it up and leave it in the fridge for a few hours before cooking, im a very lazy introvert (our kind is growing ever since this pandemic began owo) so preparing tofu in this way is a lot easier, i tried boiling the tofu before but in my experience it doesnt really work and seems to make it lose the little sweetness it had. i really would prefer not to clean anything unnecessary after meals so the idea of a tofu press turns me off, plus im not excited over the idea of leaving my tofu out in the open..
Thank you for sharing your experience! :) How do you like to cook your tofu?
Freeze to the former hard tofu and put it in a container inside of a bag with a container in the bag less water absorbing at the very bottom
Rinse and repeat, draining water and air out the bag every so often
Think of it Like curing herbs
Thank you, Lemo
I was wonder why my first tofu dish taste not good until i come across your video. i actually miss important step. Thank Youu
You are welcome 😊 Happy to help!
I recently discovered that the Tofu needs to be drained before cooking I realised that when I used to think why my Tofu is so soft and when I eat in restaurants it is firm.
My favourite method is DIY, I keep it in a stainless steel drainer(which used for salads etc.) and put a plate on it and put heavy water filled jar on it.
Thanks for sharing your experience. Some tofu are really soft but yes, flavors and texture change when you drain the water properly :)
Thanks for the suggestions. Got me thinking. I bet putting it in the dehydrator for a bit will do it or maybe putting it in my greek yogurt strainer in the fridge over night. Obviously won't work if I'm in a hurry though.
yes, i think so. you can use other way to drain your tofu in faster way :)
Thank you for giving me an idea! 💡During the lockdowns I started making my own tofu and for this I bought a tofu maker set which includes a wooden box mould. Making tofu is time consuming and leaves a lot of washing up so since life has got back to normal, I have reverted to buying tofu. I usually just put a paper towel on the tofu and squash it to get rid of the excess water. Watching your video I realised I can bring my wooden box back into use! I am going to put the bought tofu block into the press and then do exactly what I did with the home made. Put the lid on, a couple of heavy tins on top and wait about 20 mins.
More efficient that the paper towel squash - and now I don't feel guilty about not using my tofu making set! 👍🏼It's a win win 😃
Yay! Thank you so much for sharing this with us! 😊
Also you pop ups are annoying.
Thanks for the feedback!
I stack cookbooks on the tofu. They're heavy and you can easily see if the books are level or tilting
Nice idea! Love that the cookbooks are multi-purpose! Hehe
Boiling tofu sounds counterintuitive, would never have thought of that as a method
Right Curtis. Hehe. But actually really works. Did you find this video helpful?
@@alldayieatlikeashark Very
The DIY press works great! Thank you for the wonderful tips
So glad! Thank you! :)
I lovvvvvve touf, I normally use the first method just slice it in to cubes and leave it for few minutes then use it 😅
Me too! Tofu is one of my fave protein source! :) How do you cook it usually?
1) heat it with microwave or stovetop
2) press it with heavy weights
3) passive method = cut it up and soak up the excess water
You can also use kitchen device like tofu press which has the same concept as putting heavy weight on top. Tofu press like Tofu Ninja are made for the purpose alone and I use it a lot.
Alternatively, if you dont have microwave, you can boil it on a pot of water, then drain and then pat dry. It is similar to microwave but you dont need to boil water for the microwave.
Using the tofu container as the flat surface for the diy press: GENIUS!!
Thanks! Have you tried the other ways that we suggested?
@@alldayieatlikeashark no, not yet. I usually just stack on different pots and pans and pray that they don't fall over. I've been thinking about investing in a proper press, but I think I'll give your method a try first.
@@missjohnnyhayesgreat!
Thank you.
you are welcome. which is your favorite way to drain your tofu?
I hope you can have a closer shots…thanks☺️
First time preparing tofu, is extra firm organic but look soft and is braking in pieces. I’m not sure if I want to do this again 😮
Don't worry; we've all been there with tofu mishaps in the beginning. It can be a bit tricky! 😅 But trust me, once you get the hang of it, you'll be making delicious tofu dishes like a pro. For extra-firm tofu, it might seem soft at first, but that's normal. Give it another try, and remember to press it properly to remove excess water. You'll see a big difference in texture and taste. Don't give up just yet; you've got this!
The first method just cut in cubes and leave - how long do you leave it to drain on it's own?
It depends on the water content of the tofu. Some needed more time but it usually takes 30 minutes to an hour.
Hello! I tried drying soy okara / pulp in the oven and microwave, after such drying okara loses its ability to absorb. Even if he just lies on the table for a couple of days, he still loses the ability to absorb water. Tell me, please, how can okara be dried so that the ability to absorb water and dissolve in it remains?
je congele le tofu puis je le deecongele et je presse ca retire beaucoup d eau
that's very helpful! thanks!
Those all cool choices. But have you ever used a centrifuge on a tofu?
I haven't. Have you?
Ok so i just made my first tofu ever! I cut it into large pieces(card deck thickness) wrapped in paper towels for 30 mins pressed under big cast iron pot...changed towels half way thru. I cut the pressed pieces into small cubes then coated in oil and taco seasoning(following online recipe)...sit for half hour. I fried the tofu on medium heat for like 5 mins on one side then flipped and maybe another 5+ mins! I wanted it to be like “chicken” esque tacos....but i felt like i got crispy taco flavored jello cubes.....what did i do wrong? Or is that just the texture of tofu? Any suggestions anyone
Did you that the texture was too soft after frying it? Have you tried using the microwave method to drain more water on your tofu?
all day i eat like a shark yes after i fried it i thought it was like crispy on the outside but spongy jello inside! The next time I’m gonna freeze it’s first
Maybe you should make firm tofu if you do not like the soft texture. Freezing will solidify the liquids in your tofu and will make it soggy once thawed.
♥ Thank you! ♥ I am just starting to eat tofu at home and this is very helpful.
Welcome @Tele. What kind of tofu recipe you like most?
tysm for this it’s my first time cooking tofu and i don’t want to mess it up!
It's part of the learning process but I hope your first time cooking the tofu will turn out well.
How are you cooking it, if I may ask?
@@alldayieatlikeashark i did the microwaving method to drain it and i just baked the tofu in the oven. the texture was nice but i didn’t add enough flavor and it was rlly bland but it’s not bad
I usually marinade my tofu with dashi before cooking it. Its adds flavor when its submerged/ marinated with a delicate yet delicious flavor like dashi
I prefer different methods depending on what i crave. I love boiled tofu. I think if softens the tofu and makes it creamier (small town in sweden, the tofu selection is very, very limited. There is only firm tofu and really soft silken tofu... 😅) In a way. Freezing and thaughing is great for when i what to change the structure of the tofu and make it "dryer". It all depends :)
Wtf don’t they just sell it already pressed?? Am I missing something?
Yes but tofu that is firm or extra-firm is still moist, but has been pressed sufficiently to keep its shape. Even firm and extra-firm tofu needs to be pressed before it can be used in most recipes. Tofu's texture is improved by pressing, which is especially important when it's going to be fried.
Why is it sold in so much water ? Can't they just vacuum pack the dry version ?
i think it draws out the moisture and adds seasoning.
I just bought japan pressed tofu. Do i still need to press it again? But it have water in it 🤔
yes, i recommend to press it. :) where did you buy it?
@@alldayieatlikeashark i bought in supermarket in malaysia. I have no idea why it is called pressed tofu while i have to press in again 😅😅 anyway thanks. Great video
GENIAL
thanks. do you cook tofu at home too?
I’m really trying to figure out when it’s worth pressing. The best restaurant I ever been to does not press their tofu.
How does boiling tofu make it more compact? I don't get it...
hi Kentosi, because it removes the excess water from the tofu and this will make it more compact and easy to cook.
@@alldayieatlikeashark Got it. thank you!
Stainless steel ninja press looks awesome!
Really appreciate learning about these alternative methods......thank you!
You are welcome! Glad to be of help..
Do you cook tofu often?
Yes... it's certainly become a staple in my household over the last two years.
Glad to hear that and to meet people who loves tofu like I do! I hope you can subscribe and learn more about plant-based Japanese food. We have a Facebook group where we learn from other members too! Happy cooking!
Which method takes out the most water? BTW, very good info.
Thanks Andy! Microwaving the tofu, I believe, removes the most water, but it also deforms the tofu. Which method is your favorite?
@@alldayieatlikeashark I put a block on the strainer and put weight on it. Still leaves some water. Looking at buying a press.
You could steam it
Thank you for this video 😊
My pleasure 😊
Great video. I usually do the paper towl with a pot on top, or just sit there. It was really helpful to spell out the times it can take to drain it out. Great stuff.
b cam should be close on the food, thanks for the vid great production
thanks for the tip. i'll do better next time. hoping for more tips.
Bro i make tofu and sell it but costumers demanded for less holes how can i remove them 😢 please help me
Try pressing your tofu for a longer duration. This extra pressing time can make your tofu firmer, which tends to reduce the appearance of holes. Also consider using heavier weight when pressing the tofu, as this can further minimize the holes.
@@alldayieatlikeashark sure i will try it and thanks man
Thank you!!! ❤
Thanks for the info but What. Is. With. All. The. Jump. Cuts? My eyes!
Sorry about that but apart from the video editing, do you also enjoy cooking tofu like i do?
I tried to press my tofu and it exploded
sorry to hear that, how did it explode? Maybe too hard when pressing it? :(
@@alldayieatlikeashark ahah dont worry, it was still tasty. It was just too soft, I guess there are more kinds of fresh tofu!
Thats good to hear :) Thanks for sharing Filippo!
I apply the last method it's conventional to me
Great to know that! 😉
How long do you have to let it sit if you cube it and passively drain it?
i saw 30 mins
Close up would be better.. the tofu are so far away
Thanks for the feedback, Raj!
What about throwing the tofu in a toaster oven at low setting for about an hour.
I have not tried that before. Have you? Did it not cook the tofu or fry the skin?
@@alldayieatlikeashark It turned the tofu a little brown on the top but then again I was overzealous and did it on 250 degrees.
Oh that's too hot! I did boil them and microwaved but not toast them...
thanks... kakoi ne 😗😉😄
you are welcome! which is your favorite way to drain your tofu?
@@alldayieatlikeashark i use paper towel
@@mandybartolay1889 yes. easy way to drain your tofu :) what is your favorite tofu dish?
mapo tofu, fried tofu with spicy teriyaki glaze, and saute tofu
This is brilliant thankyou! My fam didnt really cook so I know nothing about cooking but yesterday I was so disappointed because I made mun tofu and everything is okay except the tofu is sour. And I just bought it and havent expired. Nobody talks about how tofu needs to be removed from the excess water so now I know. Thanks!
You are so welcome!
Sit there for how long ?
If you believe the water has been removed from the tofu, it is entirely up to you.
The cherry on top would be to know how much the blocks weighed before and after, to work out which got the most water out. But a useful video, thanks!
Great point! Thank you. :)
I use cans or anything heavy
Yep! Nice :)
Thank You. It will be my first time. Great tips!
welcome Viviana. have you tried these tips? :)
very helpful thanks
Glad this is helpful!
Not sure if you still watch the comments on this video good sir, but you mentioned a dish... Kiriako? Would you, or someone knowing of this, explain what it is?
Hi there! :) I think you meant "Hiyayakko"? Its chilled tofu.
www.alldayieat.com/blog/japanese-tofu-recipes-7-delicious-ways-to-enjoy-cold-tofu/
@@alldayieatlikeasharkHello, and thank you very much for replying, and thank you for this interesting cooking channel. I've always found japanese cooking interesting
My favorite is the press or the DIY press
i use a 5 pound dumbell
wow! thats heavy! how often do you cook tofu at home?
Thank you, Pat. 👍
Most welcome!
Love your channel. I followed the microwave method and it was great
Thank you :)
On how much watt did you microwave?
about 750 watts :)
Thank you 🙏🏻
you are welcome @Erin :) what is your favorite way to drain your tofu?
I'd be damned
why would you be damned? :)
@@alldayieatlikeashark
Cause I've been eating tofu for so many years and I cant ever get it right at home, now after watching this,I know why!
Why couldn't you use a strain propped in the sink for the passive method?
You can...any other ways too! But I think this will take some time and the tofu will have strain marks on the bottom. This is the longest method and will take much time compared to when you use the other methods.
How does boiling the tofu drain it? Would more water just soak in??
It amy sound counterintuitive but yes, I helps remove the water faster. After boiling, you will still need to drain it though
i add a towel and put anything to use as a weight for press. 😆
Thanks for tip! That's very helpful!
thanks for sharing this :)
How long does the "passive" way take? How long should we leave it out for?
depends on the tofu really. Some tofu takes about an hour or so...