When you buy your tofu in the store, it comes to you stored in water. The water keeps it moist, so it won’t become hard or rubbery.
When you remove the tofu from its original container and don’t use the whole brick, store it in a container and cover it with fresh water before returning it to the fridge. In addition to keeping the tofu moist, the water limits the tofu’s exposure to oxygen, which slows spoilage. Change the water in your tofu daily when you store it. Keeping the water fresh also helps prevent spoilage.
But what about when you want to use it? How do you keep the tofu from dissolving into tiny white flecks in the dish you are making?
The secret is in pressing water out of the tofu before you cut it into shapes.
1)Slice the tofu into no more than 1-inch slices.
2)Lay the tofu on a clean cloth that has enough space to fold flaps over the tofu on the right, left, top, and bottom.
3)Fold the cloth around the tofu and press firmly.
4)Open the cloth, transfer to the cutting board, and cut into desired shapes.
