Pressing tofu might be one way to remove excess moisture, soaking the tofu in boiling water gives you even better results in the same amount of time– or even less!
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00:00Some people simply pat the tofu dry, some people press it, some people freeze it.
00:06But my way yields you tofu that has all of the moisture expelled so the tofu is ready to absorb more flavor,
00:14but is also seasoned from the inside out.
00:18We're going to start by cutting our tofu into cubes and putting it in an 8x8 glass baking dish.
00:24Then we are going to pour boiling water over it and season it heavily with salt.
00:29I usually do about 2 tablespoons.
00:32The boiling water shocks the tofu.
00:34The proteins contract, forcing the moisture that's inside out.
00:40So I know it feels counterintuitive, but the water is actually eliminating the moisture within the tofu.
00:46Forget pressing. Once you use the boiling water method, you'll never go back.