Leave it marinating for a few hours (or overnight if you can) and drain the excess liquid when you're ready to cook. If you're serving your tofu with rice and really want to go full pickle mode ...

About 90 percent of tofu is water, which many recipes require you to drain before you cook it, at which point you may wonder what's best, to pat it dry or microwave it. What's important isn't how ...

Drain the tofu and place on a plate between a few sheets of kitchen paper. Place a saucepan or stack of plates on top to squeeze out as much water as possible without crushing the tofu.