How to press tofu (2024)

FAQs

How to press tofu? ›

Frequently Asked Questions

Depending on how the product is packaged and marketed, it may have some of the moisture already squeezed out of it. Firm and extra-firm tofu is still moist but has been pressed enough that the tofu holds its shape fairly well.

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

There are several methods for how to press tofu without a tofu press. My favorite is simple: you just need a clean kitchen towel or paper towels and a cast-iron skillet. Wrap the tofu block in the kitchen towel, and place it on a flat surface. The towel will absorb much of the excess liquid the tofu releases.

Needless to say, soft tofu should never be pressed because it has the texture of a custard and will likely disintegrate if you put too much weight on it. It's important to be gentle with a soft tofu dish (like mapo tofu or sundubu jjigae) or else you'll just get curds.

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.

Extra-Firm Block Tofu

The curds are tight, and the block is noticeably squatter than all others. Its texture has the most chew, making this the tofu best suited to heartier dishes. It makes an ideal dairy-free substitution for paneer in Indian recipes, and it's our tofu of choice for making crispy tofu worth eating.

Use all your senses to tell if a food has gone bad by looking, touching and smelling the tofu. Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor.

Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

The main difference between each type of tofu is the amount it has been pressed – Silken Tofu has the lowest protein content (and highest water content), while Super Firm has the highest. Each variety of tofu has a different texture, and thus is best used in different types of recipes.

Is it better to press or freeze tofu? ›

While some experts recommend pressing it before freezing, Wee says, "Since freezing tofu helps remove water, you don't actually need to press the tofu before putting it in the freezer." And while you can freeze it whole, she does suggest cutting the tofu into slices or cubes before freezing it, for quicker thawing and ...

Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.

When frozen, tofu magically transforms—its texture becomes denser and spongier, with tons of little coral reef–like holes. While I hate to spoil the fun, this magic is actually simple science: The water in tofu expands when it's frozen, thereby destroying the original structure.

You press the block for quite some time — a couple of hours — which means you get it really dry so it cooks very quickly under a hot broiler and the edges get crisp and chewy, sweet and caramelized.

After pressing, the tofu has a firmer, chewier texture. It holds its shape when you make grilled tofu, and it crisps up perfectly when you make air fryer tofu or baked tofu. Now that I have a tofu press in my kitchen, I'm never going back!

Remove it from the packaging and use paper towels or a dishcloth to absorb the moisture. Place the tofu in a microwave-safe container without a lid. Microwave on high for two minutes. Remove the tofu from the container and place on a paper towel or dishcloth.

If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).

Pressed tofu

When tofu is pressed under high pressure, very little water remains, giving it a meat-like texture that can be compared to that of super-firm tofu.

Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top and then something heavy, like a large book or cast iron skillet. Press like this for 15 minutes while you make the marinade.