Working with Tofu

Tofu's success in savory pies depends on removing excess moisture and creating texture that holds up during baking. Press the tofu between paper towels and weight it for 15-20 minutes before cubing to remove water that would otherwise make the filling soggy. Cut into uniform 6mm cubes for even cooking and better integration with mushrooms. Pan-fry the cubed tofu separately until lightly golden before adding to the mushroom mixture - this creates a firmer texture that won't break apart during assembly and baking, while the slightly crispy exterior better absorbs the soy sauce and mushroom powder mixture.