3 Simple Ways to Press & Prep Your Tofu

Have you ever made tofu and wondered why it never comes out crisp and flavourful like you see online or at restaurants? It may be because you’re not PRESSING!

When it comes to extra firm and firm tofu, pressing is an absolutely essential step. This is because unless your tofu is already pre-pressed, it always naturally has a very high water content. Hence, if you cook without pressing, the water will prevent it from becoming crisp and firm.

Not only that, but your tofu will also be bland because the sauces and flavourings you use will not get absorbed into the tofu! No one wants soggy, flavourless tofu.

Below you’ll find 3 super easy ways to press your tofu —followed by some bonus prep tips so make sure to read until the end.

Method 1: Use a Tofu Press

This is the easiest, cleanest, and most effective method! Tofu presses are very affordable gadgets —you can purchase one here. Instructions will vary depending on which one you buy, but typically all you need to do is place the tofu block inside, tighten the clamps, and leave for 15 to 30 minutes.

It’s really hands-off, creates minimal mess, and applies even pressure. Definitely worth the small investment if you prepare tofu often.

Method 2: DIY Tofu Press

If you don’t wanna buy a tofu press, you can easily DIY your own! All you need is a kitchen towel or some paper towels, a cutting board, and some heavy objects.

Start by wrapping the tofu in the towel and placing on a cutting board. Then, place a flat object such as a plate, cutting board, or heavy book on top. Continue to add other heavy items on top of the flat surface such as canned goods, books, pots, pans, water jugs, or whatever you have.

Let this sit for 30 minutes or longer to let water continue to seep out of the tofu and absorb into the cloth. While a little more work than a tofu press, it still works just as effectively!

Method 3: Quick Press

If you’re in a rush, you can still press your tofu by hand within a couple minutes! This method is speedy, but note that there is a greater chance of the tofu crumbling, becoming uneven, or breaking apart.

Similar to the DIY press, wrap your tofu in either a cloth or paper towel. Plate it on a cutting board or plate and apply firm pressure on top with your hands. Squeeze the tofu for one to two minutes.

This method will remove enough water to enjoy, but the other two methods are still a lot more reliable.

Bonus Tips for Perfect Tofu

Once your tofu is pressed, it’s ready to absorb flavour and become nice and crisp! But the prep isn’t done yet —here are some extra tofu tips…

Cut the tofu into cubes or strips before cooking or marinating —this will create more surface area for the tofu and therefore, more contact with the sauce or spices you’re using. If you leave the whole block as is or cut into super large pieces, the center may not get much flavour.
Marinate for up to an hour before cooking. Even just a quick 8-10 minutes in soy sauce will impart so much more flavour into the tofu, as it’s otherwise very bland.
Add a little bit of cornstarch to your marinade before cooking if you want the exterior to be a little crispier. This will add a smidge more calories, but it’s worth it!