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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Tofu technique — pressing, frying, braising, silken applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Put a block of extra firm tofu between two plates or chopping boards weighted down by big cans and press out water (takes a few minutes). Cut the tofu into thin slices (you can probably get 12 slices out of a block and then you can slice those in half if you want strips). In a small cup or bowl, mix together the tamari, ginger, oil, sweetener and sesame seeds. Brush both sides of the tofu with the mixture and lay on a baking sheet lined with parchment paper. (If you don't have enough of the liquid mixture, make more. This recipe is very forgiving.) Bake at 300 degrees for 30 minutes or so, until tofu is firm. To ensure both sides get browned, you may have to turn the slices once during baking.