How to press tofu (2024)

FAQs

How to press tofu? ›

First, remove the block of tofu from the container and discard the liquid it's packaged in. Then, wrap the tofu in paper towel and place something heavy on top for 30-60 minutes. How long should you press tofu? Press tofu for at least 30 minutes, but ideally for 1 hour.

If you're not sure, dab the surface with a clean tea towel and see if it picks up moisture. If it's dry then it's fine to use without pressing.

There are several methods for how to press tofu without a tofu press. My favorite is simple: you just need a clean kitchen towel or paper towels and a cast-iron skillet. Wrap the tofu block in the kitchen towel, and place it on a flat surface. The towel will absorb much of the excess liquid the tofu releases.

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.

Can you over-press tofu? You don't have to worry about over-pressing tofu when you follow instructions, and only do it when the recipe calls for it. If you press tofu for recipes when you don't really have to, it can result in crumbly and even mushy tofu.

However, in recipes calling for tofu to hold its shape, it's critical that you press the tofu to remove enough water so that it will hold its shape when used in recipes for salads, stir-fries, or grilling. Unless you do this, the tofu will fall apart and lose all shape.

Drain the water from your tofu block. Place a cooling rack over a baking tray (to catch the excess water). Pop your tofu block on the cooling rack and place your heaviest chopping board over the tofu. Leave for 20-30 mins to press with no need for paper.

While some experts recommend pressing it before freezing, Wee says, "Since freezing tofu helps remove water, you don't actually need to press the tofu before putting it in the freezer." And while you can freeze it whole, she does suggest cutting the tofu into slices or cubes before freezing it, for quicker thawing and ...

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

While many recipes direct the reader to press tofu and then cut it afterward, food writer and cookbook author Andrea Nguyen advises cutting it first and then pressing it, via Food & Wine. Nguyen suggests cutting the tofu into the shape and size of a playing card with half an inch of thickness.

What's the longest you should press tofu? ›

In many recipes—crispy tofu nuggets, for example—you can skip this lengthy step. You'll see this instruction over and over and over in tofu recipes: Press the block for at least 30 minutes, ideally an hour, before cooking.

Improves Texture - Pressing tofu helps to remove excess moisture, which is crucial if you want to achieve a firmer and chewier texture. When tofu is properly pressed, it becomes less spongy and holds its shape better when cooked.

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.

Similarly, the American Cancer Society sees no dangers from eating soy. "For the vast majority of people, it should be reasonable to incorporate tofu in their daily diet without any issues," Sun said.

The short answer is, it depends! Some brands of tofu, like the organic extra-firm tofu made by Hodo Foods, come already pressed, so they don't require additional pressing.

A quick dunk in boiling salted water will give this protein a new lease on life.

How long do you need to press tofu? Allow the tofu to press a minimum of ten minutes, but 30-60 minutes will result in firmer, drier tofu. What is this? After the tofu has been pressed, remove the skillet and its contents and discard the paper towels.

If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).

Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.

Many recipes gravitate toward the reliability of extra-firm tofu, which is easy to manipulate and not likely to fall apart in dishes. But tofu isn't a one-texture-fits-all ingredient. It's a wondrous flavor sponge, and the softer the texture, the better it will take on seasonings.