Steve Pope wrote:
>
> cshenk > wrote:
>
> >There are as many ways as there are cooks. The proper way though to render
> >the water is to place it on a plate with a towel under then lace another
> >plate on top. Let that press it down and decant any water that develops.
> >How long you do this depends on how dry you want the tofu.
>
> This is interesting; I eat tofu all the time and I've never
> pressed, frozen, or otherwiserendered the water out of it.
>
> Steve

Depends on how it is meant to be used. When we put tofu in soup, no need
to press. But for stir- or deep-frying, less water is better.