— Hagop Kasarjian

I like a dry tofu, so I will wrap it, and then I will press it. I don't have a yogurt press, but I'll put a couple of heavy pots and pans and maybe an iron on top of it and put it in a strainer. Then let any liquid drain out, uh, on, on the ba into a basin, or it'll just collect in the, uh, pan. And once it has that nice texture, and I'm took, I like an extra firm tofu. We're not talking about silken because you really can't press silken, because if you did, it would fall apart into smithereens. I like to marinate it, and then I like to roast it in an oven of about 400 degrees, about nine minutes on each side, and it comes out perfectly. And I batch cooked tofu so that I can use it as croutons. They make really good croutons, or I could make a bon mi or I can, uh, throw it into any dish that I've made. So hopefully that helps. And there is a really good, uh, Rouxbe recipe for, uh, roasted tofu that I think you might find, um, very helpful. But batch cook it. You'll save a ton of time in the, uh, in the kitchen.