Learn how to press tofu with and without a tofu press! These two easy methods take just 30 minutes. They'll help you cook crispy tofu every time!
If you’re a tofu lover, learning how to press tofu is a complete game changer. Here’s the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up.
But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart. Pressed tofu guzzles up flavor from a sauce or marinade, and it gets SO much crispier in the air fryer or oven!
Below, I’m sharing two methods for how to press tofu—with a tofu press and without one. Both are quick and easy, and they’ll take your favorite tofu recipes to a whole new level. If you’re not already pressing tofu, now’s the time to start!
How to Press Tofu with a Tofu Press
The best way to press tofu is with a tofu press. Here’s why:
- These simple gadgets evenly apply pressure to tofu. They won’t crack or squish it!
- Many capture the excess water that the tofu releases, so you don’t end up with a sopping countertop.
- They can fit in the fridge, so you can press tofu hours in advance.
I tested the best tofu presses earlier this year, and my #1 pick was the Tofuture tofu press, which is super easy to use. I also highlighted a few other types of tofu presses that might suit different cooks in my guide, so check it out to find the best press for you!
Every brand is a little different, but here’s how to use the Tofuture press:
- First, place the block of tofu in the green drainage container.Nest it inside the large white container, which will capture the water the tofu releases.
- Next, place the green press on top.Attach the rubber bands to the hooks on the sides of the white container. I like to start on the first or second hook and move the bands down to the third hook partway through the pressing time.
- Flip the white hooks closed to begin pressing the tofu. Leave it on the counter for a quick press, 20 to 30 minutes, or pop it in the fridge to press overnight.
After pressing, cut the tofu into cubes or slices to bake or air fry, or follow the instructions of whatever recipe you’re cooking!
How to Press Tofu without a Tofu Press
Not ready to spring for a press? That’s totally fine! 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. To capture all of it, place the wrapped tofu on a rimmed baking sheet.
- Place the cast-iron skillet on top of the wrapped tofu. If you don’t have a skillet, you can place a small cutting board on top instead. Then, place a different heavy object on the cutting board. A heavy book or canned goods work well.
After pressing, cut the tofu into cubes or slices to bake or air fry, or follow the instructions of whatever recipe you’re cooking!
How long should tofu be pressed?
For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you’re able to plan ahead.
In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right. You can see how much the tofu condensed in a short time!
When it is OK not to press tofu?
- Press it whenever you want it to be firm or crispy… In stir-fries, grain bowls, sandwiches, etc.
- Don’t press it when you want it to have a soft or smooth texture… i.e., if you’re pureeing it to make a vegan dessert or creamy dressing or crumbling it up for a tofu scramble.
A good rule of thumb is that you’ll usually press firm and extra-firm tofu but almost never press soft or silken.
Favorite Tofu Recipes
Use your pressed tofu in any of these delicious tofu recipes:
- Baked Tofu
- Crispy Air Fryer Tofu
- Grilled Tofu
- Crispy Sesame Tofu
- BBQ Tofu
- Banh Mi Sandwich
- Tofu Sofritas
How to Press Tofu
Prep Time: 30 minutes mins
Total Time: 30 minutes mins
Serves 4
The best way to press tofu is with a tofu press (we like the Tofuture tofu press), and if you plan on cooking tofu often, I recommend investing in one—check out my guide to the best tofu presses. But if you don't have one, don't worry about it. Follow these steps to press tofu without a tofu press!
Instructions
Wrap the block of tofu in a clean kitchen towel and place it on a flat surface. To capture the excess liquid that the tofu releases, place it on a rimmed baking sheet.
Press for 30 minutes before using in your favorite tofu recipes.
Notes
*No cast-iron pan? No problem! Instead, place a small cutting board on top of the tofu and top it with a heavy book or canned goods.
FAQs
First, drain and press the tofu.
What is the best way to press tofu? ›
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.
How long can you leave tofu in a press? ›
For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes.
Can you press tofu too much? ›
In fact, it's better not to press it. 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.
How long to press tofu before marinating? ›
Drain the water from your tofu block. Place a cooling rack over a baking tray (to catch the excess water). Pop your tofu block on the cooling rack and place your heaviest chopping board over the tofu. Leave for 20-30 mins to press with no need for paper.
Should you cut tofu before or after pressing? ›
After you have pressed your tofu for at least 30 minutes, you may also want to slice it into strips or cubes and then freeze it. Freezing tofu will change the texture of the tofu, making it firmer and "chewier," as well as more absorbent.
How to store tofu after pressing? ›
Store pressed tofu in an airtight container in the fridge for up to five days. You can also freeze pressed tofu if you want it to last longer. Freeze the whole block or chop it into cubes first. Then, transfer the tofu to an airtight, freezer-safe bag and store in the freezer for up to five months.
Is pressed tofu ready to eat? ›
How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.
Should I press tofu before freezing? ›
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 ...
Why do people press tofu? ›
A block of tofu is like a big saturated sponge: Blotting it dry with towels may help the surface crisp and brown, but using pressure to squeeze out the water from the interior produces firmer, chewier, denser, creamier pieces that don't fall apart as you're cooking.
"For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said. He and his family eat "probably three servings per week," Sun said. He likes using soft tofu in soups and firm tofu – frozen and cut up – in a traditional Chinese hot pot.
Why pour boiling water over tofu? ›
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
What is the downside of eating too much tofu? ›
Health risks of eating tofu
Breast tumors: Because of tofu's weak hormonal effects, some doctors suggest that people with estrogen-sensitive breast tumors limit their soy intake. Thyroid issues: Some professionals also advise people with poor thyroid function to avoid tofu due to its goitrogen content.
How to easily press tofu? ›
Place a heavy pan on top of the tofu and add two canned items in the pan to apply weight to the tofu. Make sure that the weight is balanced to press down evenly on the top of the tofu without being too heavy to break the tofu. This will help to squeeze out the moisture from the tofu block.
What kind of towel to press tofu? ›
Use A Highly Absorbent Bath Towel
Using a thick bath towel is key for absorbing moisture from the tofu. Once it's properly pressed, you'll be surprised at how wet the towel is. Compare that to using a few paper towels, and it's no contest.
How to get water out of tofu without a press? ›
If you're draining fresh (not thawed) tofu, wrap the tofu in a dish towel. Then place a heavy object on top, such as a sheet pan, cast-iron skillet, heavy frying pan, or a combination of those to weigh down the tofu and press out the excess water. Keep an eye on the tofu, as you don't want it to break under the weight.
What is the fastest way to remove water from tofu? ›
Microwave on high for two minutes. Remove the tofu from the container and place on a paper towel or dishcloth. Let it sit for 5 minutes. Then gently squeeze out any remaining water by pressing it with your hands.
How to press homemade tofu without a press? ›
Wrap the tofu block in paper towels and place it on a shallow plate. Grab a heavy pan like a cast iron and place it on top of the wrapped tofu. Place a few cans inside the pan and gently press down with your hands. Be careful not to press too hard where the block splits or breaks.
Is pressed tofu the same as firm tofu? ›
The longer the block of tofu has been pressed during the production process, the less water content there will be and the firmer the resulting tofu will be. Firm tofu and extra-firm tofu have an almost meat-like texture, making them a perfect meat substitute when they are flavored and seasoned.
Should you blanch or press tofu? ›
Blanching tofu or pouring boiling water over it dries it out if you are using cottony tofu as opposed to silken. Sometimes you blanch silken tofu for dishes like mapo tofu. The reason you do that is to heat it up without breaking it apart so that you don't have to stir it too much once it's in the wok.
