A few posts back, I shared that I boil my tofu before using it in various recipes. I do this to release all the excess water. This is supposed to ready the tofu to gather more of the flavors and helps it maintain its shape. I know that some folks have “pressed” the tofu for the same purpose, but I have yet to try that one. A former boss told me how he would bake it on a baking sheet at 300 or so with a little olive oil and then add it to spaghetti. To each his/her own, I suppose. I think I’m just a little on the lazy side. I’ve even boiled the tofu with the pasta noodles at one point, cooking them for the same amount of time, draining accordingly, and then adding the marinara sauce. Talk about lazy!
The boiled tofu will keep in the refrigerator for a few days, and I’ll add it to stir-frys and pasta sauce when I am inspired.