Pressure Makes Tofu

Pressing tofu is a process of removing or draining excess moisture from tofu by applying pressure to it. It is especially important when the tofu is grilled or fried, as it will hold the shape better and not fall apart. However, it is not necessarily needed, depending on the outcome you want.

All these time we focus on how to be a diamond. We pressurized ourselves as if there’s no tomorrow. We are so hard on ourselves. Every little achievement is nothing compared to the goal, diamond. We neglect time, we cancel on our friends, family even.

While this method works on some people, some are not. We are made of different purposes. Bread dough rises when you let it rest. We’re all our own things.

Nobody ever aspires to be a tofu. Tofu is just another regular ingredients that could be forgotten, replaceable. However, tofu knows itself well. Well enough to be made into as many type of dishes as you wish. Well enough not to spoil the taste even though the outcome may differ from the other, if any, enhance it to the next level. Every single type of dishes is authentic on its own. It has its own characteristics; one that is chewy, one that is crispy, one that can satisfy your thirst and go down in a gulp. And tofu knows how the pressure works. They manipulate the pressure, not the other way round.

Embrace your tofuness inside. Don’t just accept the pressure, be aware of your strength and weakness. Be aware of who you are. Only then you know what kind of pressure you need to shape you.