Across Asia tofu is enjoyed in cooking, without any need for pressing. In fact, most people wouldn’t know about pressing at all. There are a range of textures to choose from, depending on the dish they would like to make. At Miso Tasty, we wanted to make a tofu that was the closest it could be to its Asian origins in China and Japan, by creating a range of tofu that is authentic in flavour, texture and preparation. This means that none of our Miso Tasty tofu requires pressing for the dishes that you love; a simply drain for 20 minutes in a colander is all you need to do.
Pressing tofu is a method for firming up soft pieces of tofu in the West, where fewer textures of tofu are available. If you look in the supermarkets in the UK, all the tofu is the same texture; either hard pressed, rubbery and no need to press, or very soft that will need pressing to firm up for cooking. The pressing process means that water is squeezed out of the tofu, compacting the soybean solids to create a denser block of tofu. This also squeezes out all the air that keeps the tofu springy in texture and this can take up to 1 hour if the tofu is very porous.
At Miso Tasty, we have created a range of tofu that takes all this inconvenience away and gives you the range of textures you desire, without removing its quintessential spring texture. The tofu is already set at the right texture for the dish you have in mind , whether thats a stir-fry, a curry or a tofu scramble, we have the perfect tofu for your every dish.
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