押し豆腐
Oshi dōfu
Pressed Tofu
English Interpretation
Wrap tofu in cloth and place a weight on top. Leave overnight, or for several hours, until the water has been pressed out. It will firm up and hold its shape.
原文 · Original (1782)
豆腐を布に包みて、重石を乗せるべし。一夜、又は数時間、水を圧しいづるまで置くべし。固く締まりて型を成さん。
Transliteration
Tōfu wo nuno ni tsutsumi te, omoi-ishi wo noseru beshi. Ichiya, mata wa sū-jikan, mizu wo oshii-idzu ru made oku beshi. Kataku shimerite kata wo naasan.
Notes & Annotations
Pressing (oshi) is a fundamental tofu-handling technique. The degree of pressing determines the firmness and how well the tofu takes seasoning or holds its shape during cooking.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Starting block
Method
Serves 2–4
1. Drain a block of firm tofu and wrap it securely in cheesecloth or a clean cotton kitchen cloth.
2. Place on a tilted draining board or on a plate set atop another plate, arranged so water can run off.
3. Set a weight (5 lbs / 2 kg stone or a small pot filled with sand) on top.
4. Leave for 4–12 hours in a cool place. The longer the press, the firmer and denser the result.
5. Unwrap and cut into cubes, slices, or sticks for grilling or frying.
Pressed tofu is denser and has a different mouthfeel than silken or regular tofu. It holds up well to high-heat cooking and absorbs flavors readily.
1. Drain a block of firm tofu and wrap it securely in cheesecloth or a clean cotton kitchen cloth.
2. Place on a tilted draining board or on a plate set atop another plate, arranged so water can run off.
3. Set a weight (5 lbs / 2 kg stone or a small pot filled with sand) on top.
4. Leave for 4–12 hours in a cool place. The longer the press, the firmer and denser the result.
5. Unwrap and cut into cubes, slices, or sticks for grilling or frying.
Pressed tofu is denser and has a different mouthfeel than silken or regular tofu. It holds up well to high-heat cooking and absorbs flavors readily.