Press the tofu only in the cool of winter or in a well air conditioned room. Bean products spoil easily in hot weather.

Pressed tofu is made by expressing the water from the curd. Wrap the tofu in a cheesecloth (arranging the pieces of tofu in one layer) between two flat surfaces (cookie sheets, cutting boards). Place heavy object(s) (stack of magazines, a pot of water) over the sandwiched bean curd. The water will drain out slowly overnight for at least 8 hours. The longer you press, the heavier the weight, the firmer will be the result.

Cooking: Bring water to a boil in a small saucepan, add the remaining marinade ingredients and simmer for 5 minutes. Let the sauce cool then add the pressed tofu (the liquid should cover the tofu completely). Slowly bring to a simmer on the lowest heat for 10 mins. (Too fast a boil and the tofu will become hollow and course) Remove from heat and leave the tofu in the marinade overnight.

Seasoned pressed tofu can be cubed and eaten cold, or used in a variety of dishes.

My favorite quick use, is julienne equal amounts of seasoned pressed tofu, carrots and celery and stir fry very quickly in sesame oil. Season with salt to taste, and add a bit of rice wine stirred in before serving. Can be served hot or at room temperature