Why press tofu?
Tofu is made from coagulated soy milk, which forms a solid curd that is then pressed into blocks. This process removes a lot of the water content, but some moisture is left behind. Pressing tofu removes most of the excess liquid, resulting in a firmer texture that acts like a sponge to absorb flavors from marinades and seasonings. Plus, pressed tofu is less likely to fall apart and becomes much crispier when fried or baked. This in turn helps it hold up better to sauces (like in this teriyaki tofu recipe).
Using a tofu press
A tofu press is a special kitchen gadget designed solely for the purpose of (you guessed it) pressing tofu. It typically consists of two flat plates that can be adjusted to apply even pressure to the tofu block. To use a tofu press, follow these simple steps:
Pressing tofu without a press
If you don’t have a tofu press, don’t panic! You can still press tofu just as effectively using items you already have in your kitchen. Here’s how:
Tips for pressing tofu
Choose the right tofu: Extra-firm or firm tofu is best for pressing since it holds its shape better than softer varieties. Be patient with pressing: Press the tofu for at least 15 minutes. If you want a firmer texture, you should press it for around an hour. Marinate it afterward: Pressing tofu removes moisture so it’s able to absorb marinades and seasonings better. Make sure you marinate after pressing your tofu. Storing pressed tofu: It’s always nice to have pressed tofu ready to go. If you’re not using it right away, transfer it to an airtight container in the refrigerator for up to a week.
