Use Firm or Extra-Firm Tofu. Soy sauce – Kikkoman is a well-known Japanese soy brand and excellent for all Asian dishes. Don't use “dark soy sauce” or “sweet soy sauce”.

Photo: Minimalist Baker. ... Drain your extra-firm tofu and remove it from the packaging. Pat it dry with a kitchen towel or paper towel. 2.

Firm, extra firm, silken — there’s a lot of tofu categories to sift through at the grocery store. Knowing how you want to cook will help you choose the right kind.

Sure, you can buy a tofu press for $10, or more if you want to splurge, but the truth is that none of the serious and enthusiastic tofu cooks I know use a dedicated tool for this.

Sometimes I think we Westerners — or many of us, anyway — have it all wrong when it comes to tofu. We think we have to press it; we don’t. We think we can’t freeze it; we can. We think its only use is ...

Step 2: Press the tofu. Firm or extra firm tofu already have less liquid than their soft or silken counterparts. But you’ll up the crisp factor by pressing out even more of the moisture.

Arrange one 14-oz. package extra-firm tofu, patted dry, cut into 1" cubes, on a rimmed baking sheet, drizzle 1 Tbsp. soy sauce and 3 Tbsp. extra-virgin olive oil over, and toss to coat.