So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you need to get the water OUT. The age old wrap it in tea towels and let it set with some weight on it just doesn't seem compatible with our kitchen (very small, with little counter space) or our family (has a active toddler that gets into everything).
The best way I've found to date is:
- freeze the tofu (in it's container) until it's rock hard. (at least 2 nights)
- Let the tofu thaw in the fridge until it's completely thawed through. (at least 2 days)
- slit the package open along one long side, poke a hole on the opposite side for air to get in and and allow the block to drain into the sink.
- compress the package (over the sink) with your hands (if it's the soft plastic vacuum packed kind)
- take the block of tofu out of the package and slice it on my cutting board into slices 1/2" thick (or whatever size I need for the dish in question if they're smaller)
- place the slices on an upside down plate, place another plate upside down atop it (bottom to bottom - our plates have a flat, sealed bottom so they're food safe.)
- hold the plate and tofu sandwich above the sink and lightly squeeze with a hand on both sides until liquid stops coming out.
The problems with this are:
- have to plan ahead, if I didn't take the block of tofu out of the freeze two days ago, we're not eating it for dinner tonight.
- there's a seriously noticeable texture change, which in and of itself isn't bad, it's just not something you want with every dish.
So what other methods are folks using for draining blocks of tofu in a hurry?
EDIT: the main thing I'm looking for here is speed... this is for those "oh crud, we forgot to plan ahead for diner tonight!" moments.