There are two basic methods I use to press tofu, and the method I used depends on the recipe I am using.
For either method, start with a 14-ounce block of firm or extra firm tofu, the kind you get in the refrigerated section in the tubs. Drain the liquid, then hold it in your hands and squeeze a little to get water out, while keeping the shape of the tofu. To get equally sized slabs, I slice the whole thing in half, then each half is sliced in half, and finally each quarter is sliced in half.
Regular Pressed Tofu
Fold a clean dish towel in half and place the tofu on one end, then fold the other half of the towel over it. Place a large plate or a large pan on top of the tofu, and use something heavy like a few cans of food to weigh it down.
Leave it there for about 20 minutes, and you have pressed tofu, ready for recipes.
Frozen Pressed Tofu
This method produces a firm, chewy texture that accepts liquids and crisps up well.
24 hours before you plan to cook the tofu, put the whole package in the freezer. It works best if you leave it in overnight and take it out in the morning. If it is allowed to sit out all day, it should defrost. If it is still a little frozen in the middle, it’s okay.
Once it is thawed, open it up and drain the liquid. Squeeze the block of tofu to get most of the liquid out. Continue as with regular pressed tofu method.
Kid-Friendly Tofu
Kids love this tofu. It is so easy and simple, the hardest part is waiting until it is done pressing!
1 block tofu, pressed and diced
2 tsp oil
2 tsp Bragg's liquid aminos or soy sauce
1 tsp apple cider vinegar
1 tbsp water
Heat oil in a small frying pan. When oil is hot, add the diced tofu and let it cook for 1-2 minutes, until it starts to crisp. Stir, being careful not to break up the pieces, and let it cook again. Repeat this until all sides are starting to crisp. Combine the soy, vinegar and water, then pour into the pan. Let the tofu cook, stirring often, until the liquid is absorbed.
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