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<p><span style="color: rgb(51, 51, 51); font-family: " open="open" sans",="sans&quot;," helvetica,="helvetica," arial,="arial," sans-serif;="sans-serif;" font-size:="font-size:" 16px;="16px;" font-style:="font-style:" normal;="normal;" font-variant-ligatures:="font-variant-ligatures:" font-variant-caps:="font-variant-caps:" font-weight:="font-weight:" 400;="400;" letter-spacing:="letter-spacing:" orphans:="orphans:" 2;="2;" text-align:="text-align:" start;="start;" text-indent:="text-indent:" 0px;="0px;" text-transform:="text-transform:" none;="none;" white-space:="white-space:" widows:="widows:" word-spacing:="word-spacing:" -webkit-text-stroke-width:="-webkit-text-stroke-width:" background-color:="background-color:" rgb(255,="rgb(255," 255,="255," 255);="255);" text-decoration-style:="text-decoration-style:" initial;="initial;" text-decoration-color:="text-decoration-color:" display:="display:" inline="inline" !important;="!important;" float:="float:" none;"="none;&quot;">Most tofu comes packed in water, so the number one thing you always need to do is drain the block as much as possible. A water-logged block of tofu won&#8217;t absorb a marinade or get crispy in a frying pan. To drain it, slice the block and place the slices in a single layer on a paper towel-lined baking sheet. Top tofu with more paper towels and then a heavy object (a cast-iron skillet, cookbooks). Let sit at least one hour, preferably two. (Tip: If you know you want tofu for dinner, let it drain in the fridge during the day.) Once drained, you can marinate the tofu or start cooking it.</span></p> <p><small>Originally published at <a href="http://www.svonberg.org/2018/02/cooking-dinner-experiment-draining-phase-now/">The Scotto Grotto (org)</a>. You can comment here or <a href="http://www.svonberg.org/2018/02/cooking-dinner-experiment-draining-phase-now/#comments">there</a>.</small></p>

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