Why removes water from Tofu
1. Tofu is a lot like a sponge ,if you don't press out the old water you can't work in any new flavors.
2.Pressing your tofu dramatically improves the texture by making it firmer and the taste by allowing it to absorb the flavors of your dish.
3.When pressed, tofu is versatile and easy to cook with. It can be fried, baked, crumbled, scrambled or coated in breadcrumbs.
4.Silken tofu can be lightly pressed and made into mousse, added to your smoothie for a protein boost or whipped up into a healthy cheesecake.
How to use QBB tofu press
1.Place the tofu in the middle strainer.
2.Put the middle strainer into the water collecting tray.
3.Place the lid on top of the tofu.
4.With one hand pressing the lid, insert the hook into the hole with the other hand.
5.Leave in the fridge for the desired length of time. When you have finished pressing, pour away the water, release the clips and remove your pressed tofu.
tips:
1.After 20 minutes your tofu is perfect to scramble or make into bolognese.
2.After 1 hour your tofu will be much firmer and able to hold flavor.
3.After 4 hours your tofu will be really firm and half as thick.
4.You can press the tofu overnight in the fridge to make it firmer and chewier.