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Draining Tofu

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I've been doing the dual plates/heavy weight thing for years and it never seems to remove enough liquid for my taste. What I have been doing is using two platters or trays at a slant in the kitchen sink, with a heavy jar of bulk rice or large canned goods.

It would seem Williams-Sonoma would have come up with a $50 device by now to make this process more efficient (LOL).

I'm about ready to experiment with scrap pieces of wood and C-clamps. Seriously. Actually, that's not a bad idea, hmm....

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  1. Curious, what do you do with the tofu that has no liquid?
    Maybe try wrapping it in some cheesecloth and squeezing it like a sponge?

    2 Replies
    1. re: monku

      I'm used to buying firm tofu in tubs with a lot of liquid. I've occasionally bought the tightly-packed bricks, but they still seem to require draining, though perhaps not as much.

      1. re: comestible

        Just curious what you do with the tofu with no liquid.
        When I buy firm tofu it comes in liquid(water).

        House Foods has an extra firm for tofu burgers and stir frying

      1. Hmm, yeah, I still go w/ the cutting boards and huge can of tomatoes. Also, I wrap in paper towels. I always found that to be enough?

          1. I wrap mine in a bunch of paper towels and put it back in the container for a day or two. works great

            1. There are recipes that call for freezing tofu prior to roasting as it changes to a 'meatier' texture. After doing this I have noticed that the dual plates/heavy thingy process removes most of the water.

              1. This might sound incredibly silly to you but we press firm tofu in a panini/waffle iron in the off position (no heat). The lever and flat plate work great to squeeze the liquid out and compress the cake for any number of uses. Any chance you have this gadget?