I don't use tofu a lot but I have learned it works much better in recipes if all the water is removed from it first. Getting as much moisture out of the tofu before incorporating it into any dish helps it absorb the flavors you're cooking with and makes the texture soooo much better.
I've heard you can buy tofu presses that do all the work for you but to be honest, I already have so many kitchen gadgets and no room for a lot of them, so adding one more is not on my immediate to-do list.
But guess what? You can press the liquid out of tofu without a fancy gadget! It's a little tricky but not hard. Here's what I do:
1. Drain the tofu from the package and wrap in several layers of absorbent paper towels.
2. Wrap a thick kitchen towel or bath hand towel around the paper towel-wrapped tofu.
3. Place another thick towel on the kitchen counter and set a wire cooling rack on it. Place the wrapped tofu on the cooling rack.
4. Stack some heavy items carefully on top of the tofu...I have used heavy cookwear, cookbooks, plates...just make sure it's reasonably stable. It tips over easily.
5. Allow the heavy items to press the tofu for about 30 minutes then unrwrap carefully and use as desired.