We need to press our tofu so even though It's extra firm I want to still press Any extra liquid that I can out of there Cuz that means a crisper tofu and it Also means that it leaves room to suck Up some of that delicious kungpow sauce That we're going to be tossing it in I'm Going to plop it right in the middle and Then I'm going to roll it you want a Couple of layers of paper towel around The tofu cuz that's also going to help Soak up some extra liquid pop that on a Plate and then I just just pop my press On top then I transfer this to a fridge I want it to press for at least 10 Minutes if you're kind of pressed for Time best is an hour but you can let it Go overnight if you've got the time tofu Has been pressed
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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