Do I really have to press tofu for stir-fry?
"If you're aiming for springy and crisp tofu, pressing it is an essential step," Mallory Stuchin, senior digital editor at Everyday Food, told us. You know when people say tofu's like a sponge when cooked, soaking up whatever delicious flavors you're cooking with? The same sponge principle is at work when tofu is just sitting in its package. "Tofu retains a large amount of the water it's stored in, so pressing it will release the excess liquid and allow it to firm up while cooking." Like a wrung-out sponge, the pressed tofu can soak up even more of those delicious ginger, garlic, soy sauce, and scallion flavors in the pan.
What kind of tofu should I use?