Crunch time: what's the secret to cooking perfectly crisp tofu?

I want to like tofu, but I don’t because of its rubbery texture. How do I make it nice and crisp?

- Anna Berrill

“Moisture is the enemy of crisp tofu,” says Emma Chung, author of Easy Chinese Food Anyone Can Make, so the quest for cubes of bean curd that are crisp on the outside and soft inside starts by getting rid of as much excess water as possible (and using a tofu labelled “firm” or “extra-firm”). “I usually do this by wrapping the tofu in tea towels, placing it between two large plates and putting a heavy pot or pan on top,” Chung says. After 10 minutes, you “should have a nice and firm tofu that will have a lovely texture, and it will be a lot easier to crisp up”.