The recipe yield is:
Pressing: Split the block lengthwise. lay several layers of paper towel on a flat surface; place the tofu cut side down on the towels, put another couple of layers of paper towel on top, cover with something flat and rigid (I use a cutting board) and place a weight on top (I use a gallon jug of brandy :-) I read somewhere that baking the tofu after pressing the water out and before marinating helps the tofu to absorb the marinade better. So, I cut up the tofu after pressing, then bake at 375 deg for 15 min. Then I put the tofu in the marinade, wait awhile, then stir fry or grill. Works great for me. From: email@example.com (Gina Pasquale). let it sit for 45 minutes or longer; this presses out the excess water in the tofu, and makes it chewier and less likely to crumble. It can then be grilled or baked, or cut up for use in stir-fries. I usually marinate it after pressing. Here are a couple of marinades to get you started: 1) 1/2 cup light soy 1/2 cup dry sherry 2 tbs fresh grated ginger 2 cloves minced garlic 2) 1/2 cup fresh soy 1/2 cup lime juice 1 TBS ground cumin 1 TBS olive oil 2 serrano chiles, seeded and diced 3) 1 cup orange juice 3 tbs jamaican jerk sauce From: firstname.lastname@example.org (Chuck Narad). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.