Yes. Unless you buy what’s called “dry tofu” (found in uber authentic Asian stores), you will have to go through the draining step. The dry tofu is not literally dry, but has no excess moisture. It usually comes vacuum packed. You‘ll fine it in the refrigerated section along with the other kinds of tofu.

ohhh bummer

do you think that the step above is enough?

hmm, ok the timer just went off for 30 minutes under a baking stone; more?

I think you'll be fine with extra firm drained that way. It doesn't hold as much moisture as the softer kinds. The reason for pressing is to make it easier to cut into shapes and have it not all crumble apart. I find extra firm holds together well without pressing at all.

I use Trader Joe's super firm vaccum-pack straight from the package. It's practically a brick.

Nanny, that is exactly what i bought!

I use a completely different method, and if you do buy "dry tofu" or "dofu", it has to be rehydrated before use or during use.

I slice firm tofu into planks and sauté it for a few minutes and never bake it to dry it out. I've been doing this since the early 1970s, and I used to use the sautéed tofu in tacos/enchiladas or sandwiches with avocado, Monterey Jack cheese, and alfalfa sprouts.

The main point is that whatever method you use, you are evaporating out and/or absorbing/squeezing out some of the water to firm up the tofu and concentrate flavor. Feel free to adjust the timing and method to your taste in tofu consistency and the resources of your kitchen.

My taste in tofu consistency is that I consistently don't care for it. This is for guests so it helps to know what the connoisseurs do! I pressed it for over an hour and now its roasting. It "looks" good at least so far, sliced well and held its shape.

Funny, we were talking about putting bricks on food at our lunch. Feuille de brick which i think has nothing to do with building bricks at all.

Ded,

I'd never heard that term. I think it seems like a French appropriation of phyllo.

http://www.levillage.com/baking-needs/80-french-brick-dough-feuille-de-brick-3302040000017.html

BTW, I think I was overzealous pressing my tofu. I followed the baking instructions, and I got ... what i can only call tofu jerky. The flavoring was nice tho.

Local - thank you for the link. I just ordered it for DD#1.

For extra firm I typically don't press it - well, what I do is remove it from the package, hit it on both sides with a paper towel, press down firmly but not forcefully on the top with my hands for half a minute, allow the surface water to absorb into the towels, and I'm done.