To press or not to press, that is the question — at least where tofu is concerned. Tofu not only has a naturally high water ...

While it may pass once it's on your plate in front of you, the reality is that tofu and eggs have very few things in common — ...

To reach the right consistency, tofu requires hours of pressing to drain excess water, which tends to be tedious for most amateur cooks. A team of students at HackMIT developed a contraption that ...

If you're just dipping your toe into the world of plant-based proteins, you need to know how to press tofu. Made from coagulated soybean curds, tofu is a staple ingredient in many East Asian ...

It turns out there's a tip for tofu that will make the protein much easier to grill, and will give it a better texture and ...

Tofu is the name and spelling used most often ... strained a second time (to remove the watery whey) then the curds are pressed under weights to make them cohesive. How long the curds are pressed ...

Tofu is a staple in many Asian cuisines, bean curd has been around for centuries, dating back to ancient China ...

If your tofu often comes out mushy, try cooking it in your air fryer instead. Here's why this method works so well for crispy ...

For an extra-chewy, meaty texture, freeze firm tofu first, defrost and press before cooking. Firm tofu is best used as a meat substitute and is good for stir-frying, barbecuing and grilling.

Drain off any liquid from the tofu. Crumble the tofu onto a clean tea towel, then fold the towel over to cover and press down firmly to remove as much moisture as possible. Tip the pressed tofu ...