What does it mean when directions say tofu should be drained and “weighted”?

Tofu is packaged in water to keep it moist and in one piece. Draining that liquid keeps your recipes from getting soupy, and “weighting” is another word for “smooshing out excess water” (you’re literally applying weight to squeeze out the water). To do this, wrap your tofu in a towel (paper is fine), put it on one plate, cover it with another plate, and place a heavy book or bottle on top. After about 15-20 minutes, tilt the plate to drain the water, and voila -- sliceable, firmer tofu that’s primed to absorb all the complex sauces and flavors that go so well with the food.

-- The Nest Editors

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