Alright, tofu-loving people. We need all your brains today. Anybody got answers for this poor gal? She needs the secret to making extra, extra firm tofu. Shoot your tips in the comments down below. You can even include recipes.
How do I make firm tofu? I can’t get it right. I buy the extra firm package. I press it (in towels, sandwiched between heavy things) overnight. I marinade it and/or season it a little, but no matter how I cook it, it comes out fluffy and squishy. What’s the secret here? Anyone have a step-by-step program for me to follow?
