How to Press Tofu (2024)

Wondering how to press tofu? This guide answers common questions like how to drain tofu, how long to press it, and why pressing is recommended for the best results.

Do you feel like no matter what you do, your tofu turns out soft and mushy whenever you cook it?

The secret to firm, never-mushy tofu is you have to press it first! This important step will make every tofu recipe taste SO much better.

Pressing tofu removes the liquid that it's packaged with and improves the flavor and texture of firm tofu dishes. It takes a little advance planning, but this step is totally worth the extra 30-60 minutes.

I'm going to show you how to do it with things that are already in your kitchen. No need for any fancy equipment here!

Pressing tofu is essential prep work for making so many of the tofu recipes on my website. Whether it's Crispy Tofu Nuggets, Baked Tofu Bowls, Grilled Tofu Skewers, or Sofritas Tofu Burritos, you gotta press that tofu first!

Tofu has a very neutral flavor, so you can amp up the flavor with whatever seasoning or sauces you want. Try serving pressed tofu with my 5-Minute Walnut Pesto or Vegan Green Goddess Dressing.

Looking for something to serve on the side? Tofu is high in protein and pairs well with Crispy Smashed Potatoes, Miso Roasted Root Vegetables, or my Edamame Crunch Salad to make a balanced meal.

Ingredients

You only need one ingredient for perfectly firm, pressed tofu:

• Extra firm tofu (aka super firm tofu) or firm tofu

I prefer to use extra firm tofu in most of my recipes, but you can also press firm tofu if that's what you have on hand.

Equipment

You don't need a dedicated tofu press to make amazingly firm tofu at home.

Here's what I use to press tofu with things that are already in my kitchen:

• Paper towel or a clean cotton dish cloth
• A weight, such as a cast iron skillet, large ceramic plate, or heavy book.
• Plate or cutting board (optional)

Use the paper towel or clean dish cloth to wrap the tofu and soak up all of the liquid. If you use a cotton dish cloth, just make sure that it won't shed any fabric onto the tofu. (I speak from experience with that one!)

I typically use my 8-inch cast iron skillet to press tofu, but any object you can use as a weight will work. Ideally, you want the weight to be heavy enough to press down evenly on the tofu without causing it to collapse. You also want something that will cover the entire surface area of the tofu.

If you don't have a heavy skillet, use a large ceramic dish or even a heavy book (a hardcover cookbook works well) for your weight.

You may also want to put the tofu on top of a plate or cutting board. This is optional, but helps to contain any liquid that might soak through the towel while it's pressing.

Instructions

The first step is removing the block of tofu from the container and draining all of the liquid from the package.

I usually just cut off the plastic film on top of the carton. Then, I flip the tofu onto my open hand over the sink, allowing the liquid to drain off.

Next, place the tofu on the center of your paper towel or dish cloth. Wrap it up so it's completely covered.

At this point, you can place the covered tofu on a plate or cutting board if you want. Like I mentioned, this just helps catch any excess liquid.

Next, cover the tofu with a cast iron skillet, or whatever you're using as the weight. The goal is to apply even pressure to press out as much of the remaining liquid from the tofu as possible.

Allow the tofu to sit like this for at least 30 minutes, but ideally for an hour.

Once you're finished pressing the tofu, just remove the weight and unwrap the towel.

At this point, you're ready to use the tofu however you want!

Hint: I like to start pressing my tofu before I do any other prep work for a recipe. I let the tofu press while I chop vegetables, preheat the oven, or bring a pot of water to a boil. That way, once I'm ready to cook, there isn't too much unnecessary waiting.

Preparation

You can press tofu up to five days in advance.

Storage

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.

Thaw tofu overnight in the refrigerator.

Top tip

I recommend pressing tofu for 30-60 minutes, but any little bit helps! I've even pressed tofu for just a few minutes when I've been super short on time.

Any extra liquid you can remove will improve the final result!

Frequently Asked Questions

📖 Recipe

Food safety

Here are a few food safety tips to keep in mind when you're working with uncooked tofu:

• Don't leave uncooked tofu out at room temperature for more than an hour.
• Use pressed tofu within five days if you aren't going to freeze it.
• You can freeze pressed tofu for up to five months.
• Thaw frozen tofu in the fridge overnight.

Find more food safety guidelines at USDA.gov.

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