Sep 20, 2012 8:10 AM
Not a tofu fan? It's probably because you've been subjected to a few too many watery, squishy squares of the stuff, instead of the nice, firm, fried variety. The secret to enjoying this vegetarian delight is expelling as much water from it as possible before it hits the pan, and that's why we're digging the idea behind this TofuXpress Gourmet Food Press ($40). It cheerfully squeezes the extra shuǐ out of our soy, perfectly readying it for our favorite recipes.
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