How to press tofu (2024)

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Tofu, also referred to as bean curd or soya bean curd is often used in vegetarian dishes as it’s a good source of meat-free protein. Learn more about the health benefits of tofu and even more key nutritional highlights.

Pressing is a technique used to remove some of the moisture and make it easier to cook with. In some recipes, if the tofu is too wet, it can break up during cooking, which may not be what you wanted. Once you've mastered the technique of pressing tofu, try our best ever tofu recipes for tasty dinners you prepare in a flash.

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.

Do you need to press tofu?

Pressing can be important but it depends on the recipe. It can make a lot of difference, particularly where the tofu is being pan-fried or baked and you want the slices or pieces of tofu to hold their shape. This is because the excess liquid can make the tofu quite delicate and could cause it to break up when you move it – turning your nice neat pieces into a lumpy, soggy mess. Pressing will improve the texture of the tofu, making it more robust and satisfying. It may also improve the absorption of flavour such as seasonings and marinades.

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Does all tofu need pressing?

How to press tofu (1)

Some brands of firm tofu, particularly smoked or flavoured ones that are vacuum packed, may not need pressing. 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.

Pressing won’t work with any type of silken tofu as silken tofu is too soft and the process will crush it completely. Silken tofu is best used in dishes where it is lightly cooked or blended, like in our vegan mayonnaise.

For any recipes where firm tofu is sliced or cut into cubes, you should press it to get the best from it. Most recipes will tell you to do this at the start. If the recipe uses silken tofu like this recipe for tofu brekkie pancakes, or the tofu doesn’t need to be in defined pieces, such as this tofu scramble, then you won’t need to press it first.

How to press tofu

How to press tofu (2)

You will need

  • 400g tofu
  1. Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip.
  2. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins.
  3. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.
  4. You can do this the day before you’re going to use it, then keep the tofu in an airtight container in the fridge.

Top 5 tofu recipes

1. Spice crusted tofu with kumquat and radish salad

How to press tofu (3)

The pressed tofu is coated in Japanese spice mix and served with a colourful and flavour-packed kumquat and green vegetable salad.

2. Tofu steaks

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After pressing, this tofu is cooked in a rich miso and soy marinade giving it an intense savoury flavour.

3. Salt & pepper tofu

How to press tofu (5)

Use both black and Sichuan peppercorns in our salt & pepper tofu for a tongue-tingling kick and a spicy warmth. Plus the cornflour gives the tofu a light crisp coating.

4. Tofu fritters

How to press tofu (6)

Serve these Burmese-inspired fritters with a garlic dipping sauce as a starter, canapé or simple snack. They're crispy on the outside and soft and fluffy on the inside.

5. Tofu escalopes

How to press tofu (7)

Pressed tofu makes a delicious vegetarian alternative to chicken Milanese, with a crisp mustard and vegetarian parmesan breadcrumb coating.

Enjoyed these suggestions? Check out our other cookery tips...

Tofu recipes - 7 new serving ideas
How to make seitan
The best sources of protein for vegetarians
Video: how to cook tofu

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What's your favourite way to serve tofu? Leave a comment below...

How to press tofu (2024)

FAQs

How to press tofu? ›

Place a weight, such as a cast-iron skillet, heavy plate, or book, on top of the tofu. Allow tofu to sit for at least 30 minutes, preferably 1 hour, or until the liquid is pressed out. Remove the weight and unwrap the tofu. Use as desired.

How do you 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.

How to easily press tofu? ›

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Is it possible to press tofu for too long? ›

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.

Do you refrigerate tofu while pressing? ›

You do not need to refrigerate the tofu while pressing, although you can if you have space. Just make sure your pressing and marinating time comes in under 2 hours if you're not refrigerating during that time.

What happens if you don't press tofu before cooking? ›

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.

How long to press tofu before marinating? ›

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.

How long does tofu need to be pressed for? ›

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.

Does boiling tofu make it firmer? ›

Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

What happens if you don't store tofu in water? ›

Tofu will not keep properly without moisture. If you don't want tofu to dry out or go bad, pour water over the container. Pour in enough water that the tofu is just covered. For best results, use filtered water.

Should you freeze tofu after pressing? ›

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 ...

Can you eat tofu straight from the fridge? ›

Yes, you can eat tofu raw tofu.

drain off excess liquids, wash it with clean water, and. store it properly in the refrigerator to prevent contamination with germs.

Can you eat tofu raw? ›

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

How long does tofu need to be pressed? ›

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.

How do I know if tofu is done? ›

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).

Should tofu be firm or soft? ›

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.

How firm do I want my tofu? ›

Medium: Medium firm tofu holds up, but is porous enough to absorb flavors and sauces. This texture is great for curries and saucy dishes like mapo tofu. Firm/extra-firm: The firmer the tofu is, the less porous it will be, which means less flavor can absorb into it.

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