You could try freezing it - that gives it a very nice texture and makes it
take up marinades very well. As well, try pressing it in a colander with a
plate on top held down by a heavy weight - that presses out the liquid.
----- Original Message -----
From: "Sarah Wrightson" <sarahwrightson@xxxxxxxxxxxxx>
Sent: 28 November 2000 22:50
> (Hit reply when I first sent this, which I discover goes to the request
> address...sorry listadmin!)
> Trying to learn the mysteries of making Tofu drier and chewy before my
> family revolts. Is there a Tofu on-line "bible" for cooking it? And
> how about Wheat Gluten, too?
> Thanks oh wise ones,
> Sarah Wrightson