How to Press Tofu
With and without a tofu press.
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By Fraya Berg for Food Network Kitchen
Fraya is a chef and a contributing writer at Food Network.
An important part of cooking firm varieties tofu? Infusing the tofu with flavor. To do that, you'll need to press it. In this story we'll give you several different techniques depending on the equipment you have at home. We'll answer all of your major tofu-related questions, but if you're curious about the world of cooking tofu, we also suggest you head over to our story How to Cook Tofu.
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Do You Need to Press Tofu?
Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed.
Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.
Here are all of the benefits of pressing.
- Texture: Tofu for stir-fries and grilled dishes will be firmer, drier and have better texture when pressed.
- Flavor: Pressing the tofu will help it more readily absorb other ingredients in the dish, so it ends up being more flavorful.
- Crispiness: Pressing eliminates water from the tofu, which encourages tofu to become extra-crispy.
For firmer and chewier tofu that will absorb even more flavor, you can turn to the science of freezing water. When you freeze tofu, the water in it breaks down some of the structure of the tofu. When you thaw the tofu, the water will drain out. Not only will the tofu be firmer, but also the minute spaces that had been filled with water can absorb even more flavor.
How to Press Tofu without a Press
Pressing tofu without a press is easy and uses “tools” you already have in your kitchen.
1: Drain the Tofu
Take tofu from package and drain well.
2: Sandwich the Tofu Between Paper Towels
Place several layers of paper towels on a cutting board. Put the tofu on the paper towels and top it with another layer of paper towels.
3: Weigh Down the Tofu
Place another cutting board or a container with a flat bottom on the tofu. Put a weight on the cutting board: a 28- or 32-ounce can of tomatoes, a 2-pound hand weight or a skillet are good options. Too much weight will cause the tofu to crumble.
4: Press for 30 Minutes
30 minutes will remove enough water to make a difference, and it’s usually enough time to prep the other ingredients you need.
5: Slice the Tofu
Then cut the tofu as the recipe directs.
How to Press Tofu with a Press
There are several different types of tofu presses, all involving constant pressure on the block of tofu. Some use bolts that you progressively tighten, and some use a spring. 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.
Best Tofu Presses
What About Simmering Tofu?
Giving cubed silken or soft tofu a 2 to 3 minute dip in simmering (not boiling) water will firm it up and give it structure, making it easier to cook in a stir fry, as an ingredient in a grain bowl or serving it in a tasty sauce, like in Mapo Tofu.
Tofu Recipes
Renee Comet
The Best Crispy Tofu starts by asking you to press it for 30 minutes to eliminate as much water as possible. Less liquid equals more crispiness.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Like all banh mi sandwiches, this vegetarian version is packed with a variety of flavors. The grilled tofu, for example, is marinated in hoisin. Pressing the liquid out of the tofu firms it up and keeps it from sticking to the grill.
Caitlin Ochs
There’s only 1/4 cup of tofu in this Pad Thai, but it’s an essential ingredient.
This stir-fry recipe gives directions for drying the tofu between paper towels for 5 minutes, but if you press the entire block following the directions above, you’ll get even better results.
Pressing the tofu before searing will give you the best flavor and make this bowl of Japanese noodles and greens even better.
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