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<blockquote data-quote="JuliaS" data-source="post: 2092918" data-attributes="member: 227831">Try slicing it before you press it. Also, be sure you&#039;re using firm or extra firm tofu. The soft and silken varieties don&#039;t lend themselves well to being squished. Lastly, be sure you are using gentle and even pressure. You can put the tofu on a plate and put another plate on top. Stick a can on top of that. That will distribute the weight so you aren&#039;t actually mashing the tofu. I also like to freeze the tofu. It improves the texture and makes it absorb flavors better. To do this, drain the tofu, slice it (if you want it sliced), pop it in a Ziplock bag (or Saran Wrap), and toss in the freezer overnight (or for a day or two... whatever... just be sure it&#039;s well-sealed or it will absorb freezer flavor). The morning of the day that you hope to eat it, toss it in the fridge. If, when you get home, it&#039;s still icy, defrost in the microwave (use the defrost setting). Drain all fluid, then put the tofu on a cutting board or other flat, clean surface, then put another cutting board or cookie sheet on top. Weight it down with cookbooks and let it be pressed like that for half an hour or so. Drain it off, wrap the tofu pieces in paper towels, and gently press between your hands to extract even more fluid. Marinate like that... the tofu will suck it up like a sponge.</blockquote>

[QUOTE="JuliaS, post: 2092918, member: 227831"] Try slicing it before you press it. Also, be sure you're using firm or extra firm tofu. The soft and silken varieties don't lend themselves well to being squished. Lastly, be sure you are using gentle and even pressure. You can put the tofu on a plate and put another plate on top. Stick a can on top of that. That will distribute the weight so you aren't actually mashing the tofu. I also like to freeze the tofu. It improves the texture and makes it absorb flavors better. To do this, drain the tofu, slice it (if you want it sliced), pop it in a Ziplock bag (or Saran Wrap), and toss in the freezer overnight (or for a day or two... whatever... just be sure it's well-sealed or it will absorb freezer flavor). The morning of the day that you hope to eat it, toss it in the fridge. If, when you get home, it's still icy, defrost in the microwave (use the defrost setting). Drain all fluid, then put the tofu on a cutting board or other flat, clean surface, then put another cutting board or cookie sheet on top. Weight it down with cookbooks and let it be pressed like that for half an hour or so. Drain it off, wrap the tofu pieces in paper towels, and gently press between your hands to extract even more fluid. Marinate like that... the tofu will suck it up like a sponge. [/QUOTE]

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