Crispy tofu myth busted after I actually weighed my portions

Everyone says patting tofu dry is enough, but my kitchen scale showed 12% moisture still left after 20 minutes of pressing, which explains why it steamed instead of crisped. I started using a 30 minute press with paper towel changes and it finally got that crunch, has anyone else tested their prep method this way?

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gracelane14d ago

Did you weigh it right after pressing or after it sat out for a bit?