Serves: 5
Place a sheet of wax paper on a cutting or other flat board. Set the cakes of bean curd side by side on the paper. Cover with a second sheet of wax paper, another flat board. Weight the top board with heavy objects: thick books, a kettle filled with water, etc. Let stand until bean curd cakes become compressed and solid (about 5 hours or overnight).
Or: Wrap each bean cake individually in cheesecloth. Place between two flat boards. Weight as above, gradually increasing the weight at 20-minute intervals. Unwrap after 1 hour.
NOTE: Pressing fresh bean curd makes it more compact, less fragile, and easier to handle. Some cooks parboil the bean curd first in salted water to make it keep longer. When the cakes float, they are removed, drained and pressed as above.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Bean Curd: To press recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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