by Terri Peña
*Tofu contains quite a lot of moisture.
In order to get the marinade flavors in the tofu, that moisture must be removed. The best way to handle this is by pressing the tofu. Slice your tofu into planks and then cut the planks in half to form strips. Lay the strips out between two layers of dishcloths and cover with a large cutting board.
On top of that board, add some weight. Cans of soup, a large pot filled with water, The Complete Works of Shakespeare, whatever you happen to have around. The tofu will be ready to toss in the marinade in 30 minutes. Don’t worry if you lose track of time, it can hang around until you finish a pattern repeat.