Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, how to drain "tofu". One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to drain "Tofu" is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. How to drain "Tofu" is something that I’ve loved my entire life.
When you eat tofu out at a restaurant, it's borderline perfection - chewy and dense on the inside, surrounded by a golden How could anyone hate on this fantastic, delicious food? Then you try to recreate that dish at home - you take your block of tofu out of the pan, you cut. Most recipes (frying, stir-frying or deep-frying) require the tofu to be drained well and patted dry before cooking.
To get started with this recipe, we must prepare a few components. You can have how to drain "tofu" using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make How to drain "Tofu":
- Take 300 g tofu
- Get 2 pieces kitchen paper
- Take container Heat-resistant
- Make ready Weight
Drain a block of tofu and pat it dry with paper towels. The type of tofu you use will affect how long it needs to drain. Tofu has a high moisture content and usually needs to be pressed to remove excess moisture before it is used in most recipes. Depending on how the product is packaged and marketed, it may have some of the moisture already squeezed out of it.
Instructions to make How to drain "Tofu":
- Stack two pieces of kitchen paper and wrap the tofu
- Place the kitchen paper overlaid in a heat-resistant container.
- Weigh and heat in microwave oven 600w for 2 minutes without wrapping
- There are several recipes using drained tofu, so please have a look！
Firm and extra-firm tofu is still moist but has been pressed. Are you wondering how to press and drain tofu? This guide is here to help. I'm going to give you three ways to drain the water from tofu so that you have a nice block that's ready to cook or absorb marinade. After all the effort of draining, pressing, cutting, marinating and seasoning, be sure to cook the tofu well.
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