¿Debes cortar el tofu antes de prensarlo?
El tofu, cuajada de soja procesada que existe desde hace siglos, ha ganado popularidad en la última década gracias a las dietas vegetarianas y veganas.
Today, tofu is commonly seen as a star ingredient and protein source in recipes, or as a vegetarian option on restaurant menus. It's also easy to find different types in the refrigerated section of supermarkets.
On its own, tofu is relatively bland and absorbs the flavor of the seasoning or marinade. Achieving the right texture and flavor can be difficult, which is why many recipes include laborious steps like pressing, shredding, or marinating it. One strategy worth trying is to cut it and then press it.
Pressing is one of the most common methods for removing excess moisture. It involves draining the tofu, placing it between paper towels or kitchen towels, pressing it, and letting it rest for about 30 minutes before marinating or cooking. According to Food Network, this method is reserved for firm or extra-firm tofu, as softer types, such as silken tofu, wouldn't withstand the pressure.
While many recipes call for pressing tofu first and then slicing it, food writer and cookbook author Andrea Nguyen recommends doing it the other way around, according to Food & Wine. Nguyen suggests slicing it into pieces about the size and shape of a playing card, roughly 1.25 cm thick. She also proposes a longer process: pressing it for three to four hours, simmering it, marinating it overnight, draining it, and finally baking it. Slicing it before pressing it helps it retain its shape during simmering and marinating.
According to Food & Wine, Nguyen describes the result as a Chinese-style baked tofu, excellent in salads, sandwiches and more, which would also be great chopped up in a stir-fry.
Pressing isn't suitable for all recipes. It's primarily recommended for dishes that require dense, dry tofu. According to The New York Times, recipe writer Tejal Rao advises pressing when you're aiming for a crispy, caramelized outer layer through grilling or stir-frying, or when excess moisture might prevent browning, such as in a tofu scramble. It wouldn't be necessary with more delicate types of tofu, nor in dishes like a stew, where moisture isn't as critical.
Some chefs and critics strongly advise against this method, including Joe Yonan, food editor of The Washington Post. "In my experience, these marinades don't penetrate well, even when the tofu is pressed," Yonan writes in an article on the subject. As an alternative, he suggests a quicker method: wrapping the tofu in paper towels and microwaving it for about a minute.
