How to Press Tofu (easily and waste-free!) - A Beautiful Plate (2024)

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by Laura on January 22, 202112

My favorite waste-free method for pressing tofu. No tofu pressrequired!

I absolutely love tofu. If you haven’t cooked with it, try this Thai Red Curry Tofu or No-Cook Spicy Tofuand report back.

Today I’m sharing my favorite method for pressing tofu. I’ve been cooking with tofu for years and this is the most effective method that I’ve discovered along the way.It requires zero waste or specialty equipment, just a handful of basic kitchen tools.

Many tofu preparations don’t require pressing, but if you are sautéing or shallow frying tofu (or looking to achieve extra crispy tofu), pressing is the best way to remove excess moisture.

Pressing also helps create firmer tofu that better holds it shape during cooking and ensures your seasonings won’t be diluted. Let’s get started!

What Makes This Method Better?

• this method allows the tofu to drain effectively without sitting in liquid (key!)
• you’ll be able to press one or several blocks of tofu at once
• no tofu press required andzero paper towel waste!

Recommended Equipment:

• 2quarter-sheet pans(or2 half-sheet pans)
• 1 quarter-sheet cooling rack(or half-sheet cooling rack), densely-welded
• kitchen linens or cloths
• several heavy-weighted objects, such as 28-ounce cannedgoods, heavy bowl of fruit or onions, cookbooks, etc.

How to Press Tofu (easily + waste-free!):

Step One:Drain and remove the block of tofu from the packaging. Note:This method is intended for firm and extra firm tofu.

Step Two:Set a densely-welded cooling rack within your sheet pan. Place the tofu block on the rack. This allows excess draining liquid to drain and collect – without the tofu sitting in it –in the bottom of the sheet pan during pressing.

Depending on how you are preparing your tofu, you can also slice the tofu block cross-wise into several pieces,as shown below.

Step Three:Fold a clean kitchen linen so that it is several layers thick (for absorbing moisture) and place directly on top of the tofu block.

Step Four:Place a second sheet pan directly on top, lining up the edges with the bottom sheet pan so that it is evenly centered. If you do not own a second sheet pan, you can use a large cutting board; however, I prefer a rimmed sheet pan.

This will provide a stable, flat surface for pressing.

Step Five:Place heavy-weighted objects on the top sheet pan. A few 28-ounce cans or a heavy bowl full of onions are a great choice. Try to space the weight across the surface for even pressing.

Press the tofu for 30 minutes, ideally, or up to 1 hour. Halfway through, replace the kitchen linen with a new dry one, as it will quickly become saturated during this time.

Step Six:After pressing, the tofu block should be visibly thinner (as a result of excess moisture being removed).

You’ll notice quite a bit of water has collected in the sheet pan below. Discard the liquid and prepare the tofu as directed in your recipe.

Hope you enjoy this easy, waste-free method for pressing tofu without a tofu press!

Can You Press Tofu Ahead of Time?

Yes. If you’re prepping ahead or short on time, pressed tofu can be stored in an airtight container in the refrigerator for up to 3 days.

How to Make Crispy Tofu:

1. Cut the pressed tofu into one-inch cubes. Toss with cornstarch in a medium bowl until each piece is well coated.
2. Heat a thin layer of high-heat cooking oil in a non-stick pan over medium-high heat. Add the tofu in batches, setting the pieces apart slightly in the pan, and cook for several minutes on each sides until crispy and golden brown.
3. Transfer the tofu to a paper-towel lined plate (or sheet pan lined with a cooling rack) and sprinkle with salt. Add to a vegetable stir fry, toss with your favorite sauce, or top on a salad or grain bowl.