Preparatory Techniques

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VERY FIRM TOFU: Boil the tofu in unsalted water as when crumbling (see below). Drain tofu, then proceed as above, pressing the tofu for 30 to 60 minutes.

CRUMBLING

By reducing its water content to a minimum, we can obtain tofu with much the same texture as lightly sautéed, crumbly hamburger. Yet the tofu is slightly firmer, lighter, and fluffier, which makes it ideal for use in tossed salads, egg and grain dishes, spaghetti or curry sauces, and casseroles.

Combine 12 ounces tofu and 1 cup water in a saucepan. With a wooden spoon or spatula, break the tofu into very small pieces while bringing the water to a boil. Reduce heat and simmer for 1 to 2 minutes. Place a colander in the sink and line with a large cloth (or a tofu pressing sack). Pour the contents of the pan onto the cloth, gather its corners to form a sack, then twist closed. Using the bottom of a jar or a potato masher, press the tofu firmly against the bottom of the colander to expel as much water as possible. Empty the pressed tofu into a large bowl and allow to cool for several minutes. Now break the tofu into very small pieces, using your fingertips or a spoon.

GRINDING

This process yields tofu having much the same light, dry consistency as crumbled tofu, but with a texture that is finer and more uniform.

Using either regular tofu or kinugoshi, prepare reshaped or crumbled tofu (described above). Refrigerate tofu in a covered container until well chilled. Then, cutting into chunks if necessary, run through a meat grinder with a medium-fine attachment.

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