Fold a smooth, clean kitchen towel in half and put it on a plate. Press thawed tofu gently with your fingers to remove some liquid, then arrange in a single layer on the towel. Fold the towel edges up to cover the tofu. Top with a heavy weight. I use a cast-iron skillet filled with jars full of dried beans, with a layer of foil between the towel and the cast-iron pan, so it doesn’t rust. Let the weight press liquid out of the tofu for about two hours, replacing the towel with a fresh dry one after about an hour.