Tell me about it! After pressing and draining a block of tofu today I then ground it, squashed it to combine it with a tablespoon of nagaimo (a very slimy yam) and then threw it repeatedly onto the side of a bowl.
Completely changed the texture so that they became deliciously firm yet light fried tofu dumplings.
I just finished off the leftovers by slicing them and including them in okonomiyaki... yum!