Tofu

All the savory recipes call for extra-firm tofu. As the name suggests, it’s got a firm, chewy texture that you can really sink your teeth into! Sometimes I suggest pressing the tofu, too. That’s when you really want a lot of chewy bite. To press your tofu, remove it from the package and wrap in a paper towel. Then, wrap in a kitchen towel. Now place a few heavy objects, like three or four Guy Fieri cookbooks, on top. The water will start to absorb into the towel and all over your counter. Do this for about an hour, flipping halfway through. Your tofu is now chewier and ready to soak up more flavor. Note: I don’t do this for every recipe (some depend on that extra moisture), so press only when needed.