The Boy and I love Pei Wei's tofu stir-fries. We also love making stir-fries at home, but have never been able to duplicate the great firm texture of Pei Wei's tofu.
Until last week.
Maybe this isn't news to you, but it was news to The Boy and I: Great tofu starts with great tofu preparation.
Tofu - even "firm" tofu needs to be pressed.
Pressing removes the liquid, yielding a very firm and chewy tofu that will hold its shape when cooked.
To press, simply place paper towels on a plate. Add the tofu, more paper towels, then top with a weighted plate (or skip the plate and simply add something heavy, which is what I did for this test).
Let the tofu press in the refrigerator for at least an hour, or up to eight hours.