Start by wrapping
tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes.
This might mean washing, drying, and storing lettuce, spinach, or kale wrapped
in a clean towel in a container; or washing and cutting broccoli or cauliflower florets and stashing in a big glass jar; or peeling and cutting carrot sticks for kids» lunches.
Wrap
tofu in a clean towel and set something heavy on top — like a cast iron skillet — to press out liquid for 10 - 15 minutes.
Open the tofu, drain liquid from the package, and then wrap
it in a clean towel, placing a heavy object on top of it to press out excess liquid from it.
Alternatively, wrap
in a clean towel and wring out the water.
Wrap tofu
in a clean towel, add something heavy (I usually use a few heavy cookbooks), and set aside for about 15 minutes to press out some of the water in the tofu.
Drain the tofu, then wrap
it in a clean towel and stack a heavy object on top of it to press out the excess moisture (or use a tofu press if you have one).
Drain the tofu and wrap
in a clean towel (paper towel is fine, we use a...
Preheat oven to 400 degrees F (204 C), and wrap tofu
in a clean towel and set something heavy on top (such as a cast - iron skillet) to press out excess moisture.
If the limb is bleeding or you can see bone, it is ok to wrap
it in a clean towel, but try to avoid applying pressure as it is easy to impede blood circulation.
One of the couple's two dogs, Buffy, loves curling up
in clean towels and bedding.