food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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I stopped bothering pressing tofu years ago as I didn't really see the difference either.
Huh, I've pressed tofu since forever and I can get a ton of moisture out - I usually do so overnight though
I usually dredge tofu in corn starch and fry and it turns out fine. I don't really see the difference in stir fry when there's moisture being cooked out of the veggies anyways.
Depends on the purpose & specific moisture of the tofu being used I spose. I've found in some applications non-drained tofu has been too prone to crumbling. Even the "extra firm" stuff around here tends to be extremely soft.
I do before I freeze it for texture reasons (faken and waffles). Other then that I don't anymore. I mostly use tofu for scrambles now that I'm thinking about it. I prefer tvp it seems.