I used to press my tofu for about 20 minutes until I noticed it didn't seem to make much difference (apart from the first three minutes) so now I only do it for about 3 minutes. But maybe I have a similarly firm type, or maybe I'm just uncultured. My cooking is great....as long as no-one else is subjected to it!
Oh nice! That reminds me of the tofu I get around here in Maine. Heiwa tofu is the brand name, and it is made locally in Maine. Heiwa means peaceful in Japanese apparently. It comes in a vacuum seal bag and I like to say "It is hard enough to beat someone to death with" or sometimes call it "weaponized tofu" ironic given the name.
Because of this brand, I haven't had to press tofu in years!
I discovered Super Firm tofu a year ago. I even started a thread on it. This is pretty much all i buy now.
Trader joes. or WildWood which is a local brand. At Whole Foods, they have another brand called Hodo. I don't go to Whole Foods that often but I want to try the Hodo. Maybe next week I'll make a special trip. they also make soymilk and according to their ad copy, their soymilk is extra thick - which might make some extra thick super firm tofu.
I bought this tofu in the store the other day. Super Firm. High Protein. Sprouted soybeans. 75 grams of protein per pound. More expensive than standard tofu. Also packaged differently. Instead of coming in a tub it was sealed in something like shrink wrap. I thought, why not. I would give it...