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7

Yes, you can make your own tofu without a press. Before pressing, tofu has a high water content. For some purposes, this soft, wet tofu is ideal; if you like the texture, you can use it as it is. One of the reasons for pressing tofu is that removing the water allows it to absorb more flavoured liquids later, but one of the advantages of making your own tofu ...


6

Almost any food production that is done commercially can be done in your kitchen. Here is a guide on how to make your own tofu without "a press" http://www.instructables.com/id/How-to-Make-Tofu/ - remember it doesn't have to be the shape of the stuff you buy. There are other similar guides if you do a search


3

If you have never worked with tofu, I would recommend first "pressing" the tofu using any method the other posters recommend - e.g., put the tofu on a plate on top of a cloth or two, top off with a cloth, top that off with a plate or cutting board, top that off with something heavy; drain; cook. I want to emphasize this, however -- if you start cooking with ...


3

Pressing tofu does not require a tofu press; a press is nothing but an easy way to create firm tofu in a specific shape. Tofu requires some sort of filter, to separate the curds from the water, and some weight or pressure to squeeze out liquids trapped within the curds, for when making firm tofu. Using a muslin bag, cheese cloth or similar (even clean ...


3

Makeshift tofu press: Line a small cutting board with kitchen paper towels, put the tofu, more kitchen paper, another cutting board, something weighing a couple pounds (Frying oil bottle. Juice cartons. Canned food. Heavy mortar. Big pot of water, maybe with something in it that needs soaking anyway.) on top of it all. Let sit for 15-60 minutes (mind the two ...


3

Some brands of tofu come firm enough that you do not need them to be pressed; for example I never press this one. Be aware though that just because a product describes itself as "firm" or "super firm", that doesn't always mean you can eat it without pressing it first (at least if you want final product which is firm).


2

In my experience, tofu can be kept in the fridge (in it's original packaging) for at least a week, and probably up to two. Once it's been removed from the packaging any that's left over will need to be kept in a container and submerged in water. This should last about a week but probably not much longer. I freeze my tofu regularly. Sometimes I'll buy more ...


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