Learn how to press tofu using a tofu press so you can enjoy all your favorite vegetarian and vegan recipes. Don't own a press? You can also learn how to press tofu without a press.
Pressing tofu is one of those things that can be so intimidating for someone just starting out with a meatless diet, or even someone who's been at it for a while. Pressing your first block is almost like a rite of passage, ushering you into new dietary possibilities.
While I've heard from many people that pressing tofu can be overwhelming or confusing, it's really quite easy once you know what you're doing. Today I'm going to show you how to press tofu using a press, which will allow you to get cooking and maybe (I say definitely) enjoy tofu.
The press I use to drain tofu
There are many types of tofu presses available to purchase, and each one will be a little different to use. I'm going to be showing you how I use my EZ Tofu Press (affiliate link), but the process should be similar for different types.
If you're struggling to use the tofu press you bought and it is different from this one, I highly recommend searching for an online tutorial for that specific press. You can also feel free to leave a comment or send an email and I'll see if I can help.
How to press tofu
- Loosen the screws on the press so the plates can be separated.
- Slide the tofu in between the plates, lining it up with the marking in the center.
- Tighten the screws until the tofu is held in place and liquid is dripping out of it.
- Stand the press up on one of its sides on a rimmed plate or baking dish to catch the liquid.
- Tighten the screws every 5 minutes or so for 15-60 minutes or until the tofu is no longer dripping and has reached your desired firmness.
- To remove the tofu, loosen the screws and pull the tofu out from between the plates.
Top tips
The best tofu press
As you can see I'm using an EZ Tofu Press. It really is quite easy to use, however, it's the only one I've ever purchased because for a long time I pressed tofu without a press. That being said, there are probably some other great presses out there that I haven't tried yet.
How to catch the liquid from pressed tofu
I like to catch the liquid on a regular, rimmed dinner plate. A rimmed baking sheet or baking pan would be other good options. You just want somewhere for the liquid to collect away from the tofu.
What kind of tofu to press
I recommend only pressing firm or extra firm tofu. Soft and silken tofu would just be squished in pressing, and medium firm tofu may not be sturdy enough to withstand it either.
There are some varieties of tofu that are sold pre-pressed, so it would be unnecessary to press those. Most of the recipes I share use extra firm tofu, and will instruct you when to press it.
Marinate after pressing
I definitely recommend marinating your tofu after pressing for the best flavor. Don't miss my best tofu marinade that has turned thousands of people into tofu lovers!
FAQ
Tofu is essentially soy bean curds pressed together. It usually comes packed in water.
Pressing tofu drains and removes most of that water. This makes the tofu more sturdy (less squishy) and improves the flavor by removing the bland water and allowing it to absorb more marinade if you're using one.
You should press your tofu for a minimum of 10 minutes, or up to 60 minutes. The longer you press the more liquid will be removed from the tofu, resulting in a firmer block. I usually press mine around 30 minutes.
You do not need to refrigerate the tofu while pressing, although you can if you have space. Just make sure your pressing and marinating time comes in under 2 hours if you're not refrigerating during that time.
You definitely don't need a tofu press to press tofu. You can mimic the process and get the water out by using paper towels (or a clean kitchen towel) and something heavy on top of the tofu.
Be sure to visit my page on how to press tofu without a press for complete instructions on how to do this.
Yes, you should still press extra firm tofu. Tofu is packed in water, some of which it absorbs. If left unpressed, this will result in soft, squishy, flavorless tofu.
More kitchen tips and essentials
- How to Press Tofu Without a Press
- How to Ripen Avocados
- Vegetarian Pantry Staples
- What is a Vegetarian?
- Foods That Are Surprisingly Not Vegetarian
- How to Become a Vegetarian
Favorite tofu recipes
- The Best Tofu Marinade
- Crispy Pan Fried Tofu
- Cajun Tofu
- Vegan Ham
- BBQ Tofu
- Balsamic Tofu
- Kung Pao Tofu
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
How to Press Tofu with a Tofu Press
Ingredients
- 1 block firm or extra firm tofu
Instructions
- Loosen the screws on the press so the plates can be separated.
- Slice the tofu in between the plates, lining it up with the marking in the center.
- Tighten the screws until the tofu is held in place and liquid is dripping out of it.
- Stand the press up on one of its sides on a rimmed plate or baking dish to catch the liquid.
- Tighten the screws every 5 minutes or so for 30-60 minutes or until the tofu is no longer dripping.
- To remove the tofu, loosen the screws and pull the tofu out from between the plates.
Azkyroth says
I have either this exact model or something functionally identical, and I found this looking for information about pacing. When you say "Tighten the screws every 5 minutes or so for 30-60 minutes or until the tofu is no longer dripping" - *by how much* do you tighten them at each interval, for best results? E.g. 1 turn, 2 turns, 5...?
Lindsay Moe says
I've never actually measured the turns, and I don't think its too important to do so. The only thing to really consider is that if you tighten it too fast the block of tofu may split, which may or may not be a problem depending on what you're making with it. Usually, the dripping has slowed when I'm ready to tighten the screws, and I do it just enough to start a steady drip back up without squeezing the tofu too fast. Hope this helps!