| Arabic: | إلحاحا التوفو |
|---|---|
| Bulgarian: | Натискането Тофу |
| Catalan: | Pressionant Tofu |
| Chinese: | 压豆腐 |
| Croatian: | Pritisak Tofu |
| Czech: | Lisování Tofu |
| Danish: | Trykke Tofu |
| Dutch: | |
| Finnish: | Painamalla Tofu |
| French: | |
| German: | Drücken Tofu |
| Greek: | Πατώντας Tofu |
| Hebrew: | לחיצה על טופו |
| Hindi: | उपयोग टोफू |
| Indonesian: | Menekan Tahu |
| Italian: | Premendo Tofu |
| Japanese: | を押すと豆腐 |
| Korean: | 누르면 두부 |
| Latvian: | Presēšanas Tofu |
| Lithuanian: | Presai Tofu |
| Norwegian: | Trykker Tofu |
| Polish: | Naciśnięcie Tofu |
| Portuguese: | Pressionando Tofu |
| Romanian: | Apăsând Tofu |
| Russian: | Нажатие Тофу |
| Serbian: | Тофу притиском |
| Slovak: | Lisovanie Tofu |
| Slovenian: | Stiskanje Tofu |
| Spanish: | Presionando Tofu |
| Swedish: | Trycka Tofu |
| Tagalog: | Pagpindot Tofu |
| Ukrainian: | Натискання Тофу |
| Vietnamese: | Cách nhấn Tofu |
[edit] About Pressing Tofu
Pressing tofu dispels some of the water, making the texture firmer and chewier. Wrap a block of tofu in a clean dishtowel and place on a plate or cutting board. Place a couple of cookbooks or flat, heavy objects (you might want to put a layer of plastic wrap between the two as the dishtowel will become soaked) on the tofu and let rest for 10 minutes. Unwrap the tofu and prepare.
Recipes With Pressing Tofu
Breaded Tofu Cutlets
Cornmeal, Flour, Ginger, Parsley, Soy
Cornmeal, Flour, Ginger, Parsley, Soy
Baked Seasoned Tofu
Garlic, Ginger, Red Pepper, Sesame Seeds, Soy Sauce
Garlic, Ginger, Red Pepper, Sesame Seeds, Soy Sauce
Firecracker Bean Curd
Canola Oil, Cornstarch, Dark Soy Sauce, Garlic, Ginger
Canola Oil, Cornstarch, Dark Soy Sauce, Garlic, Ginger
Tofu Meatballs
Basil, Carrot, Clove Garlic, Egg, Fennel Seeds
Basil, Carrot, Clove Garlic, Egg, Fennel Seeds
Lime/lemon Juice Tofu Receipe
Bread Crumbs, Kombu, Lemons, Lime Juice, Nori
Bread Crumbs, Kombu, Lemons, Lime Juice, Nori
