How to Press Tofu
Learn how to press tofu in order to create flavorful, healthful dishes with these handy step-by-step directions, plus tips for the best tofu press, and my top tofu recipes.
Have you ever wondered if you should be pressing your tofu before cooking with it? You may find it helpful for many recipes. In fact, you might have seen recipes call for “pressed tofu” and wondered what that was all about. Tofu, a mild-flavored, wholesome nutrient-rich food with a long history of use in many countries in Asia, comes packed in a pool of liquid (learn how tofu is made on my field trip to a tofu producer here). So, why press the liquid off? When you press tofu, you get rid of this extra liquid so it acts like a sponge, absorbing whatever flavors it’s immersed in, which can dictate its taste and as texture in dishes. By removing this extra liquid, you allow tofu to absorb the spices, marinades, and flavors of the ingredients it’s paired with. I particularly love pressed tofu in stir-fries, curries, baked tofu, and bowl meals. In addition, pressing tofu makes it crumbles better for recipes like scrambles or fillings. Learn more about the different types of tofu in this Ultimate Tofu Guide here.
Pressing Tofu with Paper Towels
One easy way to press tofu is to simply wrap a block of firm or extra firm tofu in several sheets of paper towels, sandwich it between two plates, and then anchor it down with something heavy (like a book). How long to press tofu? It takes about 15 minutes to remove the extra liquid from a block of tofu.
What about a tofu press? Sometimes it’s easy to consider pressing tofu to be a bothersome task. Fortunately, with the increased interest in using tofu in the kitchen, tofu presses are now available, which makes pressing tofu a bit easier. What is the best tofu press? I have a couple of different types of tofu presses at home that I like to use, such as this TofuXpress and EZ Tofu Press. They work fairly similarly—you just place the block of tofu in the device, apply pressure through the device’s crank, let it sit for several minutes to let the liquid drain off, and remove the tofu. Check out my step-by-step guide for pressing tofu below.
How to Press Tofu: Step-by-Step Guide
In this instructional blog, I’m using a TofuXpress, but you can try another type of tofu press for similar results.
Bonus tip: I like to do this while I’m getting all of the other ingredients ready for a dish, such as a stir-fry or curry. By the time I’ve sautéed the onions and chopped my veggies, the tofu is ready to go.
Check out some of my favorite Tofu Recipes here:
Vegan Pho with Tofu
Pan Fried Tofu with Apricot Moroccan Sauce
Spicy Sesame Grilled Tofu
Vegan Stir Fry with Chinese Long Beans and Tofu
Buffalo Cauliflower Tofu Skewers
Crunchy Mandarin Tofu Salad
Asparagus Dill Tofu Quiche
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
Savory Oatmeal with Spinach, Mushrooms, and Tofu
Noodle Bowl with Thai Tofu and Vegetables
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I am just finally on the tofu bandwagon, and have been enjoying crispy cubes out of the air fryer (a gift I couldn’t/wouldn’t have bought for myself, but now I love!). So far I haven’t had any “pressing” issues (sorry – couldn’t resist), but if I am going to do tofu I may as well do it right. Not ready for a press (unless I get one for my birthday) but I have managed with the basic plates and weights method, always right before using. It never occurred to me it could be pressed ahead of time and stored. About how long can it be kept in the fridge, and how do you recommend storing it so it doesn’t ‘soak up’ odors in the fridge? I have glass containers with snap on lids – which would be my first option, but I’m here to learn! 🙂
It’s a great idea to pre-press your tofu to save time right before cooking. However, once you open your tofu container, it will not hold more than 3-5 days in the fridge. So, try to use it up within 3 days to be on the safe side. Store in an airtight container with a tight fitting lid in the refrigerator to avoid off flavors and to prolong freshness. I prefer glass or stainless steel containers, but you can also try plastic.