How to Use a Tofu Press (And Why You’ll Never Go Back)
Have you ever cooked tofu and ended up with a soggy, soft, slippery mess sliding around your pan? You’re not alone. I’ve been there too. When I first went vegan, I genuinely had no idea what I was doing with tofu, and it took me a little while to understand the best ways to use it. I wanted it to be crispy, golden and full of flavour, but it always came out bland and the texture just didn’t hit right.
Turns out, pressing your tofu can make a world of difference to the final result.
I’ve been utilising the Tofuture Tofu Press for a little while now, and it’s a super simple and compact kitchen tool that genuinely transforms how you cook your tofu. Today, I’m sharing why I feel pressing your tofu matters and how to use a tofu press effectively for the best results.
Why Press Tofu?
Tofu is sold packed in water, which is done to maintain its freshness and prevent it from drying out.
If you don’t press that moisture out, you end up with tofu that:
Struggles to crisp up in the pan
Dilutes your marinade flavours
Has a rubbery, sponge-like texture
But what about once you press it? Your tofu becomes:
Crispy on the outside
Chewy and tender on the inside
Full of whatever flavours you throw at it
Honestly, pressing your tofu is often the difference between having average tofu to tofu that your kids will actually eat.
How to Use a Tofu Press (And Why It’s Easier Than You Think)
If you’re new to pressing tofu, don’t stress, it’s honestly a simple step that makes a huge difference, no matter what kind of tofu press you’re using. Most tofu presses follow a similar setup: you pop the tofu in, apply pressure, and let the water drain out. Easy.
I’ve personally been using the Tofuture Tofu Press for quite a while now and it’s one I regularly recommend because of how mess-free and compact it is. But the steps below will work for most tofu presses on the market.
Step-by-Step: How to Use a Tofu Press
Remove the tofu from its packaging and drain off any excess liquid.
Place the tofu block into the base of your tofu press — some presses use trays, some use platforms.
Secure the lid or top plate to apply pressure. In the Tofuture press, I simply clip the silicone bands into place and it gets to work straight away.
Let it sit and press for about 20–30 minutes on the kitchen bench. If you’ve got extra time, chuck it in the fridge and leave it longer - I’ve even pressed mine while doing the school run.
Drain off the released water, then slice, marinate and cook your tofu however you like.
That’s it. No towers of cookbooks, no tea towels soaked in tofu juice. It’s a tidy, easy, and reliable way to improve your meals.
How Long Should You Press Tofu?
This depends on the type of tofu and how you plan to use it.
Firm tofu: 20–30 minutes
Extra firm tofu: 10–20 minutes is usually plenty
Want chewier texture? Try freezing the tofu first, then thawing and pressing it. The overall structure of your tofu changes and becomes meatier!
You don’t have to overthink it. Even a quick 15-minute press can make a difference.
Whether you’ve got the Tofuture tofu press or another design, the process is pretty much the same. Once you’ve got it down, you’ll notice a massive shift in your tofu game.
What Kind of Tofu Needs Pressing?
Not all tofu needs pressing. Here’s a quick cheat sheet:
Tofu Type Press It?
Firm ✅ Absolutely
Extra Firm ✅ Yep
Silken Tofu ❌ Nope!
Pre-pressed Tofu ❌ Already done!
I mostly use firm tofu in my recipes, as it’s affordable, available in nearly every supermarket, and it presses perfectly.
Common Tofu Pressing Questions
Do I need to press tofu every time?
Not always. It depends on the recipe, but I find for stir-fries, curries, air-frying or baking - definitely. But if you’re using tofu in soups or desserts? Pressing isn’t always needed.
Can I press tofu after marinating it?
Nope. You should always press tofu before marinating. If you press it after, you’ll just squeeze all the flavour out. Let the tofu soak up your marinade once it’s nice and dry.
Can I just use heavy books or a DIY method?
You can, but here’s the thing with these old methods: they can be messy, provide inconsistent results, and, honestly, it’s annoying. Trying these old methods is something we all go through at some stage in our tofu journey - trying to balance chopping boards, stacking whatever books you have lying around and wrapping your tofu in paper towels.
A tofu press just makes life easier.
My Favourite Recipes to Use After Pressing Tofu
Now that you’ve got perfectly pressed tofu, what do you do with it? Here are a few of my favourite go-to tofu recipes:
Crispy Sticky Sweet Tofu – One of my first steps into the tofu game, and it is honestly a favourite in this household
Tofu Egg McMuffin – The best McMuffin alternative that you’ll ever try
Air-Fryer Crispy Cheese Tofu Bites – Crunchy, quick, and protein-packed
Glazed Baked Tofu – A pure comfort classic, with a perfectly delicious glaze
Tofu doesn’t have to be boring. Once it’s pressed properly, it becomes the star of the dish and really transforms the way you look at tofu as an ingredient - it truly is versatile and adaptive!
Final Thoughts: Pressing Tofu is the Secret
If you’re serious about implementing more plant-based cooking into your routine or just want your tofu to taste better, pressing tofu is the single most important step - it’s an effortless step that can truly transform your tofu.
A tofu press is hands-down one of the best tools I’ve added to my kitchen. Whether you’re a tofu newbie or a seasoned plant-based cook, having a tofu press will change the way you cook tofu for the better.
If you've ever been disappointed by soggy tofu, do yourself a favour and try the Tofuture Tofu Press.
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