— Paul Delva

So there's a secret, it's a total secret. Don't tell anyone I told you, but I would take this to open it up, drain all the water, and then I wrap it in a towel into a kitchen towel, and then I put it in a calendar, put a bowl underneath, and then I put it in the fridge for a couple of hours so that more moisture can come out of it because I'm somebody who happens to love really dry tofu. And you know, it's kind of funny because when I read your, uh, roasted tofu assignments, and many people will share that, oh my gosh, this is the first time that I've ever really loved a tofu recipe. This is so good. I didn't eat tofu until I made that Rouxbe recipe of tofu more than eight years ago when I was a student in the program. So if you like a nice dry tofu, take some of the moisture out, you can get a tofu press. Um, I think I've mentioned before that my, uh, Italian grandmother, uh, would, uh, take, um, when she made eggplant and I apply the same principle to tofu, is she would slice it and then she would put an iron on it in pots and pans, and it would be this, you know, it looked like, uh, fier McGee and Molly's closet. And um, then her eggplant would just come out beautifully. So I think draining it is the key. At least that's what I recommend and what works for me.