I made these tofu crisps a couple of days ago and anyone who has deep fried tofu will know that it is extremely watery, and we all know that water and oil do not mix. So getting rid of the water from the tofu in my home involves pressing the tofu with a 'cast iron' literally, which can be a hassle resulting in puddles of murky water.
In the past I used to use plates and weights of tinned tomatoes and beans, but then came across this cast iron at an antiques fair and thought to myself 'ahh that it would be a handy kitchen gadget' for pressing all kinds of foods, not just tofu.
I need a Tofu Press gadget, then making dishes like these Tofu crisps won't feel so dangerous. All that spluttering, made me nervous and I am quite comfortable cooking with hot oil! After I had shallow fried these think tofu strips I sprinkled over some salt and paprika. My husband took a bite of one and then decided I could enjoy the rest on my own. I think they were okay. In fact, if I am honest, I don't think I would make these tofu crisps again. I would rather eat the tofu spicy biltong instead, for me they had more flavour.