This is a brick of firm tofu. I've been seeing reviews of the Tofu Xpress on a few different blogs and also found a way to do this at home based on an easy method described in a no frills foodie blog.
I put the little piggy here for a size reference, but I don't think you'll be able to tell the drastic change that I saw unless you try this yourself.
So, why squish your tofu? Because its full of water of course! Now, I've been eating tofu for a long time and I've always been happy with it just as it is (well, seasoned of course). If you squish the excess water out of your tofu, it gives it a nice chewy texture. I think you will enjoy.
|Simply squish between two dinner plates and set something heavy on top!|
I let mine sit for a little while, then flipped it over and put the weight back on it. You probably don't need to do this, but the weight I use is not even and I don't like my tofu to lose its nice rectangular shape!
Here is a side view. Now you can really tell that it is a bit off kilter.
Here is the finished product. Much thinner then the original version. I hope you can tell!