Reply to tofu - firm vs extra firm

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[quote=Anonymous]I've been thinking about doing this. my plan is to follow the tofu preparation here as a start: 
https://cooking.nytimes.com/recipes/1020243-tofu-scramble

whole recipe for those without a link. I often double and add a lot of spinach at the tail end:

1(14-ounce) block firm or extra-firm tofu
1tablespoon low-sodium soy sauce or tamari
½teaspoon ground turmeric
½teaspoon ground cumin
Kosher salt and black pepper
2tablespoons canola oil
2scallions, trimmed and thinly sliced

Step 1
Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. 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.)

Step 2
In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.

Step 3
Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. 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.

Step 4
Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.[/quote]

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