Instructions: In "The Tofu Book", written by John Paino (founder of Nasoya tofu) and Lisa Messinger, they describe how to turn soft tofu into firm tofu when youre in a bind.

Wrap the tofu in a clean towel and press it between two heavy weights for 30 minutes. The more water you remove, the firmer the tofu will become. I imagine, along the same lines, you can make extra firm tofu by pressing firm.

If all you have on hand is firm tofu, and a recipe calls for soft, you can whip up the tofu with a little water in a blender. The result will not be as smooth and creamy as if you used soft tofu, but in many dishes it will still be acceptable.

They also say that while the Chinese style soft tofu and the Japanese style silken tofu are made differently, they can be used interchangeably in recipes.

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