Tofu pressing tips?

[WhereHaveYouGinAllMyLife]

I have tried pressing tofu between two plates with a weight on top a couple of times now but it doesn't seem to do anything, what am I doing wrong? I would really like to be able to fry it without it falling apart. My family all like tofu so any recipes/tips would be appreciated because all I use it for at the minute is Chinese style broths. Also whoop! Vegan topic

Which type are you using? The big blocks from cauldron work well this way, they seem to leak loads of water over a couple of hours. Then coat it in cornflour before you fry it

I've tried cauldron and some stuff from the Chinese super market, I wrapped it in kitchen roll and put a tin on top of the plate, I read about placing a chopping board on top but I am scared to squish it but maybe I need something heavier? I will definitely try cornflour next time thankyou

wrap them in paper or cloth towel to soak up the water (while pressing in between plates with weight). Works like a charm for me.

Get a Tofuture tofu press and be happy forever. Cauldron needs really well pressing to get nice and firm, Id press over night.
Or buy the lovely new Tofoo brand that doesn't need pressing.

Wrap in lots of kitchen roll. Put breadboard on top followed by biggest heaviest pan! I use a massive cast iron pot.

I put unopened packet in the freezer for a few hours then defrost it again then slice and squash between baking trays lined with kitchen paper with tins on top. Change the paper a couple of times. Then marinate and I bake in the oven before adding to the stir fry or curry. That really firms it up I hate it going mushy.

What paperdoll said, the Tofuture press will change he your life! (Maybe a slight exaggeration, but it is good)

So many ideas, thankyou! I will have to look at the press but I think I will do some experimenting this week

Oh. I do my towel trick after slicing into slabs.

I've just discovered the soy and ginger cauldron tofu, yum!