Wandering Adventure Party

Happy to share

Yes, the pressing removes the water. I press tofu essentially every time I use it.

No problem at all going over 30, that’s just my minimum time. You want to have enough weight to squish the water out but not so much that the brick crumbles. You can slice it lengthwise before pressing to help avoid this, or prep multiple blocks at once. You can also press it and then put it in the fridge, in a container or wrapped in plastic. It should keep for at least a day in that form.

My girlfriend was the same as you until I made tofu tacos for her. I don’t blame anyone who hates tofu, because it’s easy to fuck up. I had to experiment a lot to get it dialed in to my preference.

Tofu tacos:

Prepare your taco ingredients of choice, lettuce tomatoes salsa etc.

Take the tofu (extra firm variety if your store carries it), drain package in the sink, and press for 30 minutes. To press, wrap the tofu in a few paper towels or a dishcloth. Set on a flat surface and on top, place a cutting board and a medium sized book (200pg hardback 8"x5.5" or similar).

After pressing, cut the tofu into 1" cubes. Drizzle with oil of your choice, get them completely coated in a thin layer. (I like avocado, best to avoid olive for this recipe). Scoop from underneath at the side to avoid tearing them apart. Then take taco seasoning and mix it with corn starch at a 2:1 ratio of seasoning:starch. Add this to the cubes, try to coat them evenly but it’s not an exact science. Now air fry at 350f for about 15 minutes, or until the edges become golden brown.

The key to tofu is to season the fuck out of it. It has no flavor except for what you give to it. If you would use 1 packet for meat, use 1.5 for the same weight of tofu, with whatever you’re doing. Lately I’ve been into marinating it and then freezing it in the marinade for maximum flavor penetration. It’s incredibly versatile.

Godspeed!