'I loved tofu, then I found the TofuXpress and my love became total devotion.'
But my biggest barrier, the hurdle that used to make me reach for eggs or chickpeas instead? Pressing it, a necessary evil in ensuring flavorful, crispy tofu. What a pain, to wrap the tofu in paper towels, place it between two cutting boards, pull the heaviest objects off the shelves to weigh it down, wait a long time, and inevitably clean up the puddle that spilled off the cutting board and onto the floor.
Okay, okay, but why bother pressing tofu at all? A block of tofu is like a big saturated sponge: Blotting it dry with towels may help the surface crisp and brown, but using pressure to squeeze out the water from the interior produces firmer, chewier, denser, creamier pieces that don't fall apart as you're cooking. Getting rid of all that water also makes space where flavorful sauces and marinades can penetrate.
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