Tofu needs to be refrigerated, so check the store’s refrigerated aisles, especially in the “Organic” or “Vegan” sections. Tofu is typically sold in containers between 10 and 14 ounces (280 and 400 grams).
Remember to wash and rinse the bowl before you use it, so that you won’t contaminate the tofu that you crumble into it.
If you notice that the tofu’s container is damaged or torn open, take it back to the grocery store. The store should be able to issue a refund or exchange the damaged tofu.
Instead of paper towels, you can also blot the tofu on top of a regular dish towel. Alternatively, you can wrap the tofu in paper towels and microwave it to remove the water. [4] X Expert Source Yoko IsassiJapanese Food Specialist Expert Interview. 30 August 2021. Or cut the tofu into small pieces and boil it for a few minutes. Boiling dehydrates tofu and reduces 15% of the water. Then take it out with a strainer and push it down with a spatula to remove some more water. [5] X Expert Source Yoko IsassiJapanese Food Specialist Expert Interview. 30 August 2021.
Pressing liquid out of the tofu is important when preparing firmer tofu. If you eat firm tofu while it’s still soggy with water, the flavor will be diluted.
If you don’t have accessible canned goods, you could use a few books as a substitute.
Aim to crumble off chunks that are no larger than 1/4 inch (0. 6 cm) across.
Alternately, if you know you won’t need all of the tofu in advance, only crumble what you’ll need. Then, refrigerate the remnant of the tofu block using the same method.
Try making these steamed and crumbled tofu potstickers. [11] X Research source
Think of adding crumbled tofu to a salad like adding feta cheese. In fact, the crumbled chunks will probably have similar sizes.
