4 Best Tofu Presses of 2026, Tested and Reviewed
We pressed, sliced and seared 16 blocks of tofu to find out which tofu presses were worth adding to your kitchen.
Taylor Murray
Our Top Tofu Press Picks
- Best Overall: Noya Adjustable Tofu Press
- Best for Beginners: Yarkor Tofu Press With Drip Tray
- Best Splurge: Raw Rutes Ninja Tofu Press
- Best Bamboo: ToPress Bamboo Tofu Press
Tested by Taylor Murray for Food Network Kitchen
If you've ever cooked tofu at home, you might be familiar with the pressing process. Tofu can get a wonderful crispy sear in a hot pan — even more so if that tofu has been pressed to remove excess water. A tofu press is a device designed to remove that excess water from blocks of tofu. Pressing tofu helps to improve its texture, making it firmer and more suitable for various cooking methods. Removing the water also allows tofu to absorb flavors and marinades better. If you don't have a tofu press, there are alternative methods to press tofu using kitchen towels and heavy objects like a teetering tower of cans or books. However, a tofu press is specifically designed for this purpose, making the process much easier and more consistent.
Taylor Murray
How We Tested
Each tofu press we tested was evaluated using a detailed testing rubric to ensure our readers received the most accurate information about each product. Before any testing occurred, we went through each press's manual (if there was one) and determined if it was helpful and easy to read or understand. We weighed and measured each press and looked for any special features that might set one apart from the pack.
Each press was tested with two types of tofu: firm and extra firm, with both weighing between eight to 12 ounces. The process began by pressing the tofu blocks for 30 minutes in each press. During this phase, we noted the ease of setup and use, the presence of multiple pressure levels and the availability of a built-in water drainer. After pressing, we looked to see how much the size of the tofu block had changed. The tofu was then sliced into one-inch segments, seasoned and seared in hot oil. The final — and arguably most critical step — involved a taste test to determine the tofu's firmness post-pressing and to detect any remaining wateriness. After, we washed each one and made observations on how easy or difficult each was to clean.
Some of the tofu presses we tested had a special feature to set them apart, but only the Noya had all the special features. Not only does this press come at a bargain price, but it's freely adjustable in a way that doesn't leave you having to fiddle with screws and plates. The press uses a screw design built into the lid to add more pressure to the tofu. Using a handy measurement guide etched onto the side of the container, you can see how much your tofu has been compressed and add more pressure if desired. The interior has a built-in water drain (plus a pour spout in the lid) that comes with handles on the side. All you have to do is pull up on either side and the tofu comes free, leaving the water behind. This same tray has a cutting guide scored into the bottom, which makes it easy to just cube the tofu right there. Lastly, you can marinate the tofu right in the press and top it with the included lid.
If you're looking for a simple upgrade to just pressing your tofu with a cutting board and some soup cans, this press from Yarkor might be a good buy. This one streamlines the process and doesn't include any options to adjust the amount of pressure. Those new to the world of tofu pressing might find that all those options end up complicating the preparation, and we found that this press still provided great results. It pressed both the firm and extra-firm tofu by half an inch and did so better than some of the other, more complicated models. It's dishwasher-safe and has a transparent design so you can see how much liquid you've removed without having to open it up.
A lot of tofu presses use some kind of spring or screw to apply force to the tofu. This press from Raw Rutes is the only one we tested that uses weight to apply pressure. The handle is attached to a solid stainless-steel brick. Beneath it is a stainless-steel container that's the exact shape of a commercially made block of tofu. Put the tofu into the container, set the top on and that's it. We gave this press major points for simplicity and ease of use. What comes along with that is that there are no pieces or parts that can wear out or break over time. In fact, we wouldn't be surprised if this press lasted 50 years or longer. This press is made in America and comes with a lifetime guarantee. Plus, there's a certain piece of mind that comes along with using gadgets that have no plastic or chemicals in the construction. One downside is that there's no drip tray to catch the water.
In a day and age where so many kitchen gadgets and tools are made of plastic, it's becoming more common for consumers to want to seek out items made of alternative, sustainable materials. This tofu press is made of bamboo with metal screws. When collapsed, the press measures just two inches tall, perfect for sliding into a tight spot. The screw design allows you to manually adjust the amount of pressure on the tofu, and we were able to compress firm tofu half an inch. The bottom of the press has a built-in water catch to create an all-in-one system that's simple to use.
What to Consider Before Buying a Tofu Press
When buying a tofu press, there are several factors you should consider to ensure you get one that suits your needs.
Design: Some tofu presses come with adjustable tension, which allows you to determine how much pressure you want to apply to the tofu. This feature can be great if you want varied textures or if you're working with different types of tofu. Make sure the press can accommodate various sizes of tofu blocks, especially if you often buy different brands or types. Some presses may be too small for larger blocks. A good tofu press should efficiently channel out the water from the tofu. Some models come with a drip tray or have a slanted design to facilitate drainage.
Maintenance/Care: After pressing tofu, the press will likely have tofu remnants on it. A good press should be easy to clean, either by hand or in a dishwasher. Some tofu presses can be quite bulky. Consider where you'll store the press when not in use and if its design allows for compact storage.
Material: Check what material the press is made from. Plastic should be BPA-free, and if it's made from metal, it should be rust-resistant. The material should be durable and able to withstand repeated use without warping or breaking.
Ease of Use: Look for a tofu press that's straightforward and easy to operate. It should not require excessive force or complicated setups.
Taylor Murray
How to Press Tofu
To press tofu without a tofu press, begin by removing it from its packaging and draining any excess liquid. Next, wrap the tofu block in a clean kitchen towel or several layers of paper towels. Place the wrapped tofu on a flat surface such as a cutting board or a plate. Set another plate or cutting board on top of the tofu. Now, weigh it down with something heavy like a can, a skillet or a few books. This will apply pressure to the tofu, squeezing out the water. Allow the tofu to press for at least 15-30 minutes, although pressing it for an hour or more will yield even firmer results. After pressing, unwrap the tofu and it's ready to be used in your recipe. Remember, the longer you press it, the firmer the texture will be, allowing for a more meaty consistency and better absorption of flavors and marinades.
Do You Have to Press Tofu?
No, you don't have to press tofu but doing so can enhance its texture, make it firmer and allow it to absorb flavors more effectively. Whether you should press tofu depends on the dish you're preparing and your personal preference.
There are different types of tofu, ranging from silken (very soft) to extra firm. Silken tofu is usually not pressed because it's meant to be creamy and is often used in soups, smoothies, desserts and sauces. Firmer types of tofu (like firm and extra firm) are the ones typically pressed for sauteing, frying, grilling or baking. If you prefer tofu with a meatier, denser texture, pressing will help achieve that. If you're okay with a softer, more crumbly texture, you might opt not to press. For methods like stir-frying, grilling or frying, pressed tofu is less likely to fall apart and will produce better results. However, if you're crumbling tofu for a scramble or blending it into a smoothie or dip, pressing isn't necessary.
