Peter, I'm going to keep going and PRESS MY TOFU

I put it in a pyrex casseorle dish, then I put a smaller pyrex casserole dish on top of it, and then I put a dictionary in the small dish.

I've never really tried anything else.

I kind of think this a Western practice. I never remember my mom pressing a block, and I just asked and the most she would do is pan fry the sliced tofu so that it doesn't break apart.

Depends if it’s vacuum packed or water packed. Super firm generally doesn’t need pressing. I have a tofu press that’s ok but it only fits one block.

I always freeze and thaw tofu for better texture but I recently saw some recipes that say to freeze and thaw TWICE. That seems like doing way too much.