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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’t absorb am 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.

Originally published at The Scotto Grotto (org). You can comment here or there.

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