Is pressed tofu what I want?
I have been using extra firm tofu to make meals, recently. When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of what I assume it is tofu that is like 0.5 inches x 0.5 inches x 1 inch, and has a red coloration along the side, almost like a skin.
Is this pressed tofu, or is it something different? If so, where can I get it?
This link says "Asian markets," but I have checked a few and I have not been able to find it. Maybe it is in a different section than the "regular" tofu.
EDIT
Here is a picture:
The piece on the left is a "regular" piece of extra firm tofu (even when I press that tofu myself, which I do when I make tofu). The piece on the fork is what I am talking about. It is much more firm than even extra firm tofu and has a different bite to it.
Best Answer
You've probably seen fried, marinated tofu in those Thai dishes (my best guess without seeing a photo). The red colour would be from a short soak in either chili/garlic oil, or sweet chili sauce. Many asian markets sell tofu packaged in a marinade or breading for convenience.
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Does pressing tofu do anything?
Pressing will improve the texture of the tofu, making it more robust and satisfying. It may also improve the absorption of flavour such as seasonings and marinades.Does pressing tofu make a difference?
Many tofu preparations don't require pressing, but if you are saut\xe9ing or shallow frying tofu (or looking to achieve extra crispy tofu), pressing is the best way to remove excess moisture. Pressing also helps create firmer tofu that better holds it shape during cooking and ensures your seasonings won't be diluted.Is pressed tofu better?
Even firm and extra-firm tofu requires some pressing in order to be effective in most recipes. Pressing improves the texture of tofu and is essential when it will be fried.What does tofu pressed mean?
When I say press tofu, I literally mean pressing tofu! When working with extra-firm tofu, you can press the tofu to squish out as much water as possible. Watery tofu = bland mush. So when you do press water out of tofu, it allows the tofu more room to suck up marinades and helps get the tofu crispier when frying it.STOP PRESSING TOFU
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Answer 2
Are you doing any pressing of your own when you use extra firm tofu?
If you plan a little ahead you can take the tofu out and slice it into blocks, half a block or a quarter block, then wrap in paper towel and leave on a cutting board with some sort of weight on it. I usually balance a plate and another cutting board on top. Make sure you put it in the center of the counter or back toward a wall so when the weight unbalances and falls off it won't crash onto the floor.
Remove and wring out the paper towel about every five minutes for half an hour.
Once all this moisture is removed the tofu will pick up other flavors much more easily.
Answer 3
The tofu on your fork is a commercially pressed and seasoned tofu, most likely seasoned with a 5 spice Chinese blend. The coloration of the "skin" will vary from manufacturer but look for a "5 spice pressed tofu" the next time you go grocery shopping and you will find it.
Answer 4
In this particular case the tofu you're looking for is likely not pressed tofu as sold in the store, but is just cooked longer as Bruce says. You can buy pressed tofu at an Asian market. It is sold already pressed (and is not in water) and is firmer than extra firm tofu (even after pressing).
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