Firm tofu de John Spottiswood

Choose this style of tofu if you want to cut it into cubes for stir-frying or crumble it into salads. Rinse and drain the tofu before you use it. Tofu will absorb more flavors and hold its shape better if you press out some of the water before marinating or cooking it. To do so, place the tofu on several layers of paper towels or cheesecloth, cover it with plastic wrap, and put something heavy on it. Do this for at least an hour, or put the whole assembly in a pan and set it in the refrigerator overnight. Store tofu in the refrigerator, changing the water daily, and use it within a week. Freezing firm tofu will make it chewier and give it a meatier texture. Look for cakes of it in plastic tubs in the refrigerated sections of supermarkets and health food stores.