The BIG SQUEEZE: the TofuXpress Marie Kraft developed an inventive kitchen gadget she named, the TofuXpress for those of us that want dense pressed tofu for vegan recipes. The TofuXpress eliminates the need for soggy cloth or paper towels and towering weights via pots, pans and canned items. This clever gadget simply makes vegan tofu prep easier, faster and saves space.
Packaged firm tofu may be purchased, but once you have pressed your first square of fresh tofu, you will taste and feel the difference in any recipe. Smoother and creamery are my first thoughts about the texture of tofu pressed in the TofuXpress. It made my Mocking Egg Salad recipe even better! Depending on the type of fresh organic used, note the time and type of tofu used so that you can duplicate the texture variations. Soft or regular tofu vs firm tofu will give you different pressed versions. These experiments will be very entertaining... especially for children to observe.
HINT: If you have a large family, you may want to consider purchasing two units so that you can press two packages of tofu at the same time.
Black Double-Edged Ceramic Mandoline Slicer with Hand Guard This little slicer will create garlic and ginger slices that would take forever with a knife. Designed by Kyocera, the leading manufacturers of professional knives, this 10.5"x 3.6" double ceramic cutting edge is second only to diamonds in sharpness and holds it’s edge 10 times longer than stainless.
A must-have plastic guard helps keep fingers safe when slicing the 1.5 mm slices.
Preparation Thai Sticky Rice Pour the rice grains into your small electric rice cooker and add the water and sea salt. Close the lid, push the button and the rice dish will be ready in 20 minutes.
Slice the firm tofu brick into 1/2 inch slabs and wrap in a dish towel to absorb any excess liquid.
Heat cast iron or heavy bottomed skillet to high.
Spray skillet with non stick spray.
Add 2 tablespoons tamari.
lace tofu slabs into tamari and saturate both sides with liquid to coat.
Cook the tofu on high until all the tamari has almost evaporated. Then turn the pieces over and sear them for another 3 to 4 minutes. This process will sputter the tamari all over the place, so to help keep cleanup to a minimum I recommend using a screened lid during this cooking process.
While the rice is steaming and the tofu is sear browning, rinse the fresh asparagus spears and slice on the diagonal into bite size pieces. Set aside.
Garlic & Ginger
Take the garlic cloves and crush them with the wide flat part of a knife to loosen the skin. Peel off the outer covering and place in a bowl. Use a small garlic mandoline to finely slice the garlic cloves.
Peel the brown skin of the ginger off using a spoon. Then using the mandoline, make thin slices. Take the slides and julienne into thin strips and then cross cut the strips to mince... cut enough for 1 tablespoon.
You can store the remainder in a jar and cover it with rice wine vinegar. This will last indefinitely and you can always have that fresh ginger taste as needed.
Presentation of Asparagus Tofu Stir-Fry Remove the seared tofu from the fry pan and set aside on a cutting board. Add the garlic, asparagus and ginger with the flame on high. Cook for three to 4 minutes tossing every minute. Turn the flame off.
Cut the seared tofu into cubes and add to the asparagus with hoisin sauce. Toss until completely incorporated.
With a rice paddle, fluff the sticky rice and place 1/2 to 3/4 cup rice to a bowl, add several scoops of the tofu asparagus mixture and EAT!
This meal can be prepared in 20 minutes from start to finish and feed four hungry eaters.
HINT: Try preparing two containers of tofu... cool the second batch, refrigerate in a plastic container and use for salads or sandwiches.