This changes everything

There are two secrets to cooking tofu so that it is not gelatinous and upsetting: use the extra firm kind (that much I knew) and *get the water out of it.* You have to slice it thinly then set it on paper towels or dishcloths for at least half an hour, pressing the water out occasionally. Then when you sautee it, you get that nice golden crust with the non-repulsive interior that I've always admired in Chinese restaurants. This changes everything. Tofu stir-fry at last, plus tofu cacciatore, tofu piccatta...