If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes (this helps remove moisture so the tofu retains its shape better during cooking.) Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan. Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Set a medium saucepan over medium heat, once hot add the oil.

Source: New York Times September 23, 2022 18:28 UTC