u/Lord_Retnuh

I've tried to boil Tofu for a couple of weeks instead of doing the freezing tricks and everything else.

I keep it at a rolling boil for about 5 minutes based on a few articles and most recently Wendy food scientist blogs, but the results never end in a more firm tofu instead it seems like it turns it into a silken soft tofu that feels more like jello.

I use a variety of extra firm tofu, most of them are in the water soaked packages. I put them in a tofu press for about 20 minutes and drain it out before boiling.