Win an EZ Tofu Press!
I like tofu. I know a lot of people aren’t so into this protein source, but I enjoy it on occasion, especially when prepared in a flavorful way. The issue I have with tofu is that it can be a pain to prep. While you don’t have to worry about any foodborne illnesses or cross-contamination like you do with other meats like poultry, tofu comes packed in water and if you don’t drain it well you end up with a water-logged, mushy dish. I have tried numerous strategies to drain tofu and to date the best way I have found to do so is to slice the tofu lengthwise and lay the slices on layers of paper towel with more paper towel layered on top. I then put another plate or cutting board over the top layer of paper towel to squeeze out the excess liquid. This method works, but it’s time-consuming and wastes a lot of paper towels – not exactly the most environmentally friendly process.
But now I found a new way to drain my tofu!
A few weeks ago, I saw one of my fellow dietitians, Janel Funk over at Eat Well with Janel, tweet about a tofu press she uses when she makes her tofu dishes (which she does a lot!). I tweeted in response that I need to get something like that and Ben from EZ Tofu Press saw my post and offered to send me a tofu press. I was very excited to try it out.
It’s an interesting contraption. Basically it’s two white press plates made of high density polyethylene (which is approved by the Food and Drug Administration for use with food), bolts, and knobs that hold the plates together. To use the press, you put the whole brick of tofu between the two plates. You then tighten the knobs simultaneously or alternately so the tofu brick is pressed evenly. It is best to stand the EZ Tofu Press on its side over a plate so that the water can drain out. The people at EZ Tofu Press said that pressing can take 5 to 15 minutes depending on how fast tension is applied and to quickly dry tofu, tighten knobs every 2-4 minutes while preparing meal.
So how did the EZ Tofu Press work? Overall, I’d say it was a success – it certainly was less work and more eco-friendly than my paper towel method, but I found that the brick started to fall apart a little and that the inside of the tofu still had quite a bit of moisture when I cut it into chunks to cook. I have to experiment with the press a little more and figure out the best way to use it, but I will definitely be giving it another shot.
Here’s the final dish I made with my pressed tofu – Peanutty Noodles with Tofu, Kale, and Red Peppers (modified from this Self Magazine recipe):
Enter to Win Your Own EZ Tofu Press!
Giveaway begins: Thursday November 29, 2012 at 3:00 PM ET
Giveaway ends: Friday November 30, 2012 at 5:00 PM ET
Tell me in the comments area “What’s your favorite tofu recipe?”
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Enter for your chance to win @BenzelBen’s EZ Tofu Press via @jlevinsonRD #giveaways http://smallbitesbyjessica.com/2012/11/ez-tofu-press/
When entering, be sure to include your email address in the “Email” field when posting your comment so I can let you know if you won. You do not need to purchase anything to win. Only open to U.S. residents and you must be at least 18 years of age to win. Prize is valued at $26.99 (available on Amazon if you can’t wait to find out if you win!).
Disclaimer: EZ Tofu Press provided me with product for this review, has sponsored the prize offered, and is responsible for shipping it.
Jessica, a few notes about pressing: you can’t dry tofu 100%, so there will be some moisture in the block no matter how hard you press. By applying tension slowly every 2-4 minutes, you can get most of the moisture out for optimal flavor absorption. Also, every tofu block is unique and different, during pressing some cracking may occur, this is normal. Use only firm and extra firm tofu on the EZ Tofu Press.
I love marinading super firm tofu in imitation chicken seasoning and canola oil, or other spice/sauce combinations and then baking it until crispy in the oven. I can top salads with it, pulse it in the food processor to make a “chicken” salad, or stir-fry it with veggies. So versatile and tasty!
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My favorite tofu recipe is tofu with almonds slices. I make it with bean curd in my wok.
Tofu Peanut Butter Pie
16 ounces soft (silken) tofu
1 cup creamy peanut butter
3/4 cup sugar
2 tbsp soy milk
2 tsp vanilla
1 pre-made pie crust
Combine the tofu, peanut butter, sugar, soy milk and vanilla in a food processor or blender and blend until smooth.
Spoon into the pie shell. Refrigerate at least 2 hours and serve.
Sarah, this sounds delicious!
Thanks for entering the giveaway! The randomly selected winner (using random.org) is Sarah! Thanks for the great recipe! Stay tuned for an email from me.