For those new to tofu, this white brick of soybean can be persnickety to work with -- to say the least. In untrained hands, tofu is hellbent on crumbling when you want it to sear and resists any flavoring whatsoever. The amateur tofu chef is often times left with a sad, white heap of blandness that nobody wants to eat. Ever.
Here's the problem: you haven't pressed your tofu.
One of the first steps you need to take before embarking on a tofu recipe is taking 15-30 minutes to squeeze some of the excess water out of the brick of tofu. This is easy to do and it is a game changer. Not only does pressing tofu mean a firmer end product, but it also means that the tofu will hold its shape better. Pressing also results in better tasting tofu because expelling the flavorless water allows the flavors of the marinade to soak in better.
Watch the quick video by Whole Foods above to see how it's done. And eat better tofu.