Pressing tofu

Most people use tofu simply by adding it to sauce or salad. This is fine, but it doesn't really have a chance to absorb any flavor, and the texture and taste is kind of boring. I've found the following method to greatly enhance the nature of tofu and elevate it to a supreme level.

I usually buy firm or extra firm tofu packed in liquid. When I get it home, I open the package and empty out all the liquid. Then I place the tofu on a cutting board, and place another cutting board or a heavy pot (or some heavy weight) on top of the tofu for one hour or so -- until it's flattened and most of the liquid is extracted from the tofu.

Then I place the tofu in a ziploc bag and freeze overnight. When ready to use the tofu, I defrost it in the microwave, put it back in the bag and use the bag to squeeze out the extra liquid from the tofu.

Then I marinate the tofu for an hour or more.

My favorite way to cook it is in the oven, because the texture becomes really chewy, and also crispy, if you coat it with cornstarch.

A great way to use this method is for my favorite meal -- Jerk Tofu with Coconut Bean Rice and Sweet Potato fries.

Enjoy and let me know how it turns out!