Tofu is an incredibly versatile ingredient that can take countless dishes from ordinary to extraordinary. However, to achieve a firm, dry, crispy texture when you cook your tofu, pressing it first is a crucial step. While using a dedicated tofu press is a convenient way to remove the liquid it's packed in, you may be surprised to learn that it's not a requirement. In fact, by mastering a few simple tricks and using common kitchen items, you can achieve perfectly pressed tofu, ready to absorb marinades and deliver a satisfying, texture without the need for specialized equipment. Here’s how to press tofu without a tofu press, easily removing the excess moisture so that crispy tofu can become the hero of your favorite recipes.
Watch the video above to learn how to press tofu without a tofu press.
How to press tofu without a tofu press
Supplies:
- Two containers of similar size (smaller than a dinner plate)
- A dinner plate
- A heavy can, skillet or even a heavy book to apply pressure
Instructions:
- Place one of the containers upside down on a plate.
- Place tofu on top of the container.
- Place the second container on top of the tofu, facing down.
- Use your hands to apply even pressure on top of the second container. This will help to squeeze out the excess liquid from the tofu. You can also place something heavy on top of the second container to help with the pressure.
- Tip: The amount of pressure you apply will determine how firm the tofu becomes. If you want the tofu to be very firm, apply more pressure.
- Leave your heavy object on top of the container and let the tofu press for 20 minutes. During this time, the liquid will drain out of the tofu and pool onto the plate.
- Once the 20 minutes are up, carefully remove the tofu from the press. The tofu should be firm and dry.
- If you are letting the tofu press for longer than 20 minutes, keep it in the refrigerator. This will help to prevent the tofu from drying out.
How to make tofu crispy
Properly pressing your tofu to remove excess moisture before cooking will help maximize its flavor and texture potential, but there's more to making perfectly crispy tofu than that. Here are some tips for making crispy tofu:
- Coat the tofu in cornstarch before cooking. Cornstarch is a great binder that will help to create a crispy crust on the tofu. You can mix other ingredients with cornstarch to add flavor to tofu, like soy sauce, garlic powder, and black pepper.
- Don't overcrowd the pan when cooking tofu. If you add too much tofu to the pan, it will steam instead of crisping.
- Cook tofu over medium heat. This will help to prevent the tofu from burning.
- Don't overcook the tofu. If you cook the tofu for too long, it will become dry and tough.
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FAQs
Patting the tofu dry, rather than fully wringing the block, keeps the inside of the nuggets moist. Then a coating of flour and cornstarch, plus a quick toss in oil, ensures they get crispy and golden. The whole dish is ready in the time it'd have taken the tofu to press.
How do you press tofu without a tofu 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.
What is an old trick to the crispiest tofu? ›
Freezing, then roasting tofu yields a crisp result without deep frying.
What happens if I don't press tofu? ›
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.
Should you coat tofu in cornstarch before frying? ›
Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.
Can you make tofu without pressing it? ›
Five-spice doufu gan comes already pressed: This dense, chewy, and flavorful type of tofu holds up particularly well to stir-frying. But most of the time, you can skip the pressing step and get away with it.
Can you microwave tofu instead of pressing? ›
Microwaving: Wrap tofu in a clean dish towel and microwave on high for 1 minute. Unwrap, rewrap with a fresh towel, and repeat. This is an easy, speedy option, though Nguyen points out that you then need to wait for the tofu to cool.
Why is my tofu not getting crispy? ›
If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.
Does freezing tofu make it crispier? ›
Food Stylist: Simon Andrews. For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water.
How long to press tofu for crispy? ›
How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.
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 to know if tofu is pressed enough? ›
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.
Why do Americans press tofu? ›
Okay, okay, but why bother pressing tofu at all? 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.
What is the best oil to fry tofu in? ›
Frying oil: Regular vegetable or canola oil, peanut, corn, safflower or sunflower oil are all good options for frying.
How to keep fried tofu crispy? ›
I tried coating tofu with various blends of flour, potato starch, rice flour, and corn starch, both pan-frying and deep-frying, and found that the crispest, cleanest-tasting results came from a deep-fry in a simple coating of cornstarch. Crisp fresh out of the fryer, that is.
How much cornstarch to add to tofu? ›
Sprinkle 1 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands.
How long to boil tofu instead of pressing? ›
If you're boiling the tofu on the hob, 5-10 minutes will suffice. The longer you simmer, the more seasoned your tofu will be. If you're pouring boiling water over tofu, without an additional heat source, leave it for 15-20 minutes.
Do you need to press frozen tofu? ›
You don't need to fully press tofu to get out all the excess moisture, but a gentle drying on the outside will help with the freezing process. Next, place the tofu in an airtight container. Keeping the tofu in a sealed container will ensure that it stays preserved.
What is the difference between pressed and unpressed tofu? ›
Kenny explains: “The difference is in how much water is pressed out of the tofu. The more water you press out of it, the firmer it gets. As we make it firmer, with less water content, both the fat and protein go up.” Kenny notes that as you move up in firmness, it takes additional time to bake or fry out extra water.
