The other day, however, I discovered another effective way to get firm, almost meaty tofu: freeze it! Here's what I did:
- Press the tofu.
- Slice the tofu.
- Freeze the tofu in a sealed plastic bag.
- Thaw the tofu.
- Squeeze out any remaining water.
- Bake the tofu. (You could also marinate the tofu before baking.)
Although this method requires some forethought, I'm definitely planning to freeze tofu as much as possible when using it in the future!