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Discussion Starter · #1 ·
I just drained the tofu or pressed the tofu and I think I went a bit overboard. I put it between to cutting board and squeezed or leaned on it, the tofu fell apart and it is a big mess, it looks like cottage cheese, I wanted neat little slices. So I take it I am supposed to be gentle with the tofu? Please help?
 

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It depends what sort of tofu you use. Some brands of silken tofu you just have to look sideways at the stuff and it falls apart. Other sorts of hard nigari tofu you can press away just fine.
 

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I wrap the extra firm tofu in a couple of paper towels, put it on one plate, put another plate on top of the tofu, then add a couple of heavy cans on top. After 20-30 minutes, it should be pretty well drained. You're not supposed to press it by leaning on it. If you want a meatier texture, place it in the freezer until it hardens up, then press it again after it defrosts.

HTH,

~Wonder
 

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was it just extra firm or silken extra firm? Nothing that says silken should ever be pressed.

For other tofus, slow press is best. just put a heavy weight (i.e. cast iron skillen, full kettle) and leave it for a while.
 
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