The Ranger wrote:
>
> kalanamak > wrote in message

> > They are firmish, but not "extra firm". For almost any
> > dish not requiring silken, I "press" my tofu for awhile
> > before cooking. Let me know if you want more info.
>
> I'm asking! I'm asking!
>
Place block of tofu on a very flat dinner plate. Put another dinner
plate on it, and but something that weighs about 2 pounds on it. Lower
slowly and don't let the tofu's sides buckle. In 30 minutes there will
be a pool of "urine" around the block. Keeping the pressure on with
hands gripping both plates, pour off this "infranatent" into the sink.
You can do this longer if you like. If the weight is too great, it will
dip on one side and make it lopsided to cube squarely.
After doing this, I often then cut into cubes or slabs and marinate
overnight, depending on what I'm making. A mixture of soy sauce, a drip
of rice vinegar and a goodly shot of shaosing wine is often what I use.
Tofu slurps up flavours. The BEST tofu I've had is pressed, cut into
slabs, deep friend, drained well, soaked in a secret solution, cut into
strips and then grilled. I hope to get that "secret solution" when the
couple that run the place retire. It has some sugar in it.

What recipe are you going to make. I can suggest marinades from that.
blacksalt
tofu eater for over 30 years