Why I want to be mentor: I have tried many a recipe with tofu, I have had great successes, and stunning failures (my family still won't touch the stuff after my first attempt, which turned into what texturally resembled a sort of chili jell-o than tacos). These mistakes have hel
Lesson Learned: Tofu comes in many kinds of firmness, from the gelatinous silken tofu (which is perfect for cream pies, shakes, making creamy soups and dressings), to medium, firm, and super firm (which are better if you want something with more textural *oomph.*
Tip: If you want tofu to be at its firmest, for salads, etc, you have to drain it of as much water as you can. Cut your slab in half, thickness-wise, and put them between some paper towels with a plate and a weight on top. Let it drain 20 - 30 minutes.