Put on Some Weight
When you press the water out of raw bean curd, two magical things happen: It sucks up more marinade, and gets way crispier when you fry it. (This is the secret to incredible tofu that’s tender in the center, with a well-seasoned, crisp crust.) Soy-squeezing-wise, Marta Cornwell's clever polished press design is about as simple (and handsome) as it gets. Set the press on a dish or in the sink for drainage, place a block of tofu inside, and lower the 4.5-pound weight onto it. Over the next 15-20 minutes, the weight squeezes and the water drains as you prep the rest of the meal. And now it’s a blank canvas for creating crave-tastic flavor and texture. Made in New York.