— Marion Mason

So I typically have to press my two who every time I get it depending on the tofu. Some of them they make like extra high protein, you know, tofus and stuff like that where they don't really need the pressing which is pretty wild but your typical tofu you do want to press so what I'll typically do is just take a kitchen towel and wrap it around my tofu and then put it into a bowl and put a heavy plate on top or put like a picture of water or something on top of that as well. And I typically leave it for quite a while do it for like a couple hours to be able to make that happen. They also have specialized tools as you can get and you know stores that are like an actual tofu, press that kind of looks like a book press, you know that you come down on it as well. That's just great. It's just I don't need one more device in my kitchen because as you can imagine I have most of them, so I'll just Use, you know the towel with a couple plates or a bowl and a plate and then put something heavy on the top to be able to do that. Now the question of being able to do slices versus the whole block. I typically do the whole block but if you know, if you're just cooking for yourself and you don't, you know, you're not going to use the whole block you can do the half a block and that's totally fine as well typically won't do the slices because you'll see that they start to break apart a little bit under that pressure, you know, once they're actually sliced up. So the smaller it is the easier it is to be able to fall apart. So keeping the whole block or like the half a block is probably a better idea for pressing the tofu to be able to get the water out of that. The other technique you might want to do is freeze that too so I have so also done it or press it and then froze it in the texture changes quite a bit on it when you freeze it so Mary, and if you try those two techniques, I'm sure you'll get some great results out of that.