Pressed Tofu

Tofu is packed in water, and it’s a lot like a sponge—if you don’t press out the old water you can’t get any new flavors in. This is really easy; it just takes some advance planning. This procedure assumes the use of waterpacked tofu, not the silken kind in the little boxes. Keep in mind: the firmer the tofu, the less water that can be pressed from it.