It is very good as is, but I wanted an alternative to the lengthy freezing step. I found if I sliced the tofu ~1/2" thick and microwaved on low for a couple of minutes until it was hot throughout, I could then press the slices between two plates and the excess water would squeeze out. A bonus was that the tofu no longer had a raw, beany taste. I also tried a seasoning variation. Instead of the mayonnaise, I used 1/3 c. Miracle Whip, and replaced the soy sauce and lemon juice with 1 Tbs. ketchup and 2 tsp. grated horseradish, for a lightly sweet/sour/zesty flavor. The ketchup makes the sandwich filling a little pink that looks appealing. Thanks, Judy, for a whole new use for tofu.
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It is very good as is, but I wanted an alternative to the lengthy freezing step. I found if I...