If you've got two of the same sized baking pans, you can cut the tofu
into thin blocks, maybe an inch thick either lengthwise or crosswise,
put the pieces in one pan between a few layers of paper towel, put the
other pan on top, and put some cans in to weigh the pan down. Let it
sit for at least a half hour. This will definitely help drain the
water. It's a pain to squeeze tofu. At least for me, weighing it down
gets more water out.

HTH,
Dani

On 8/11/20, meward1954--- via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> It has to be stored in water.  So you have to wrap it in paper towels and
> squeeze out the water before cooking with it.
> -----Original Message-----
> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
> Marilyn Pennington via Cookinginthedark
> Sent: Tuesday, August 11, 2020 11:06 AM
> To: cookinginthedark@acbradio.org
> Cc: m51penning...@gmail.com
> Subject: Re: [CnD] CHOCOLATE TOFU PIE, #2
>
> I just found the recipe.  I don't know anything about cooking with Tofu.
>
> -----Original Message-----
> From: Cookinginthedark <cookinginthedark-boun...@acbradio.org> On Behalf Of
> gail johnson via Cookinginthedark
> Sent: Tuesday, August 11, 2020 11:06 AM
> To: cookinginthedark@acbradio.org
> Cc: gail johnson <gailj...@gmail.com>
> Subject: Re: [CnD] CHOCOLATE TOFU PIE, #2
>
> is the mixture of the tofu and chocolate the honey?
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