FIRM TOFU GOES THROUGH THE SAME PROCESS AS SILKEN TOFU; THE ONLY DIFFERENCE IS THAT FIRM TOFU IS PRESSED FOR LONGER, WHICH DRAWS MORE LIQUID OUT OF IT. FIRM TOFU IS IDEAL FOR THIS RECIPE BECAUSE IT CAN BE CRUSTED AND HANDLED WITHOUT BREAKING APART, IT RETAINS ITS MOISTURE AND HAS QUITE A ‘BOUNCY’ TEXTURE.
Drain the tofu and slice into 5 × 10cm (2 × 4inch) pieces, then pat dry with paper towel. Leave the tofu on the chopping board or transfer to a tray. In a bowl, combine the lemongrass, chilli, garlic, su