Our Family Recipes

Using pressure to squeeze water out of the tofu produces firmer, chewier, denser, creamier pieces that don’t fall apart as you’re cooking.

1. Drain the block of tofu and cut into 4 slabs.
2. Place paper or a cloth towel on a hard surface.
3. Place tofu on a towel and cover with more towels.
4. Weigh down tofu with heavy items such as cookbooks.
5. Let sit for at least 30 minutes, changing towels about every 10 minutes.