Pressed Firm Tofu (豆腐干)
User Reviews
5
Pressed Firm Tofu (豆腐干)
Description
This recipe calls for cutting a block of firm tofu into equal slices with straight edges, approximately 3/4 inch thick, to ensure even pressing. The tofu slices are sandwiched between heavy boards or sheet pans with a weighted object on top to press out moisture for 4 to 6 hours, typically refrigerated. The pressing time influences the firmness of the tofu—a longer press produces a denser texture.
The pressed tofu is then gently braised in a mixture of aromatics and seasonings such as star anise, cloves, bay leaf, cinnamon stick, white peppercorns, soy sauces, sugar, salt, and water. This process infuses the tofu with deeply savory and spiced flavors, transforming its texture and taste. The resulting tofu can be served as a flavorful dish or an ingredient in other recipes.
This method of pressing and slow braising results in a firm, flavorful tofu with a pleasing texture. Additional drying methods, such as air-drying uncovered in the refrigerator for 24 hours, can also be used as an alternative to oven drying to achieve even drying before braising.
Ingredients
- 1 pound tofu firm
- 1-2 whole pods star anise
- 2-3 cloves
- 2 bay leaf
- 1 small piece cinnamon (about 1/2-inch by 4 inches or 1.3cm by 10 cm)
- 1/2 teaspoon white peppercorns
- 2 tablespoons soy sauce light
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 2 1/2 cups water
Instructions
Pressing
- Cut the block of tofu into 5 equal slices. Each piece should be about ¾-inch thick (about 2cm). It’s important that all sides are as straight and even as possible, so they can be pressed evenly. A cleaver is a good tool to get straight sides.
- Place the tofu pieces in a single layer in between two cutting boards or sheet pans, then place something heavy, like a 5-lb bag of flour or sugar, a couple of bricks, or a pot of water, on top to squeeze out the water and compress the tofu. Don’t worry—this should not damage the tofu.
- Press the tofu for 4-6 hours in the refrigerator. (If it is wintertime and cold in your kitchen, you can get away with leaving it out on the counter.) Less time = a softer pressed tofu. More time = firmer tofu. I did this batch for 5 hours, and was able to squeeze out 5-6 tablespoons of water.
Braising
- In a flat-bottomed deep skillet or pot, add the star anise, cloves, bay leaves, cinnamon, white peppercorns, light soy sauce, sugar, dark soy sauce, salt, and 2½ cups of water. Stir to combine, and add the pressed tofu pieces. Do your best to handle the tofu pieces gently, as they can break easily at this stage. The goal throughout this whole process is to keep the pieces whole.
- Bring to a boil, cover, and cook for 5 minutes over medium heat. Shut off the heat, and let the tofu marinate in the sauce for at least 6 hours or overnight. Flip them midway through (or right before you go to bed).
Drying
- Preheat the oven to 350°F/175°C. Remove the tofu pieces from the braising liquid. Transfer to a baking rack set on a baking sheet, so excess braising liquid can drain off.
- Bake for 20 minutes, flip, and bake for another 20 minutes. Remove from the oven, and let cool before storing in the refrigerator in an airtight container. They’re ready to eat as is, or in stir-fries and other applications!
Notes
- Cut tofu into equal-sized pieces with straight edges to ensure even pressing and consistent texture.
- Press tofu under weight for 4-6 hours; longer pressing yields firmer tofu and more water expelled.
- Air-drying pressed tofu uncovered in the refrigerator for 24 hours is an alternative to oven drying for firming tofu before braising.
- The braising liquid is aromatic and savory, featuring star anise, cloves, bay leaf, cinnamon, and soy sauce to impart deep flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 277mg | 12% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 128mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
