I’m definitely gonna have to give this a try, sounds really interesting

Edit: works great, no need to think ahead and press tofu in advance for most of my recipes now. Wouldn’t use this for everything but it’s great to have as an option, thanks!

With boiling you can stir fry with soft tofu without tearing it apart. Otherwise you have to use firmer tofu which has a different texture.

That was a lot of words to not actually provide any evidence to their point about efficiency nor effectiveness

Ironic, given how relatively energy-intensive it is.

Western cooking educators are hellbent on the view that tofu is unmanageable without the firmest, chewiest possible texture.

Hmm, I didn't know China was the west.