getting chewier/firmer tofu?
I need some tips on how to get my tofu to firmer. :-/ Usually I freeze it, and then press it for about half an hour. Normally that's fine if I'm making a stiry fry or something, but lately I've been trying some dishes where tofu is the centerpiece rather than just another ingredient, and in those cases it still seems to too soft and slimy-ish for my tastes. For example, I love the tofu they serve with their pasta dishes at Noodles & Company (has that expanded beyond the Midwest yet?), because it's dense and chewy and has a great texture. I would love to make tofu like that, but I can't figure out how... do I just need to press it longer than half an hour? Are there any other tricks for getting a really firm tofu? Thanks!