How to Press Tofu

For so many people, tofu is representative of the “gross and bizarre” foods loved by vegetarians and vegans. But properly prepared, tofu really can be a remarkably tasty and nutritious protein alternative. In most recipes involving tofu, the first step of preparation is to “press” the cake of tofu. What does this mean?

Most tofu in the grocery comes packed in water. Tofu is a wonderful food because it can be flavored in almost any way imaginable. But, if it is supersaturated with fluid as it often is when you purchase it in the store, then you’ll have a hard time adding your own flavors. And then the tofu will have that dreaded “tofu taste” that just fuels all the haters out there.

But, pressing that excess liquid out of your tofu is quite simple. Here’s how you do it:

First, remove the tofu from its packaging.


Carefully wrap the tofu cake in paper towels.


Then place the bundle between two medium-sized plates, each with their eating surfaces facing in.


Next, place a little weight on the top plate. Two or three books work well. A few heavy cans from the cupboard will also do the trick. Allow gravity to do its work for about five minutes.


Then, remove the books and the top plate. Unwrap the tofu and pour away any excess liquid that may be standing in the bottom plate.


Most people let it go at this, but I then re-wrap the tofu in towels and repeat the process. You’ll be surprised at how much liquid remains in the tofu after its first pressing. It’s as easy as that. After pressing out this excess liquid, you’ll have a cake of tofu that is much more open to flavor suggestions and much less likely to carry that much-maligned “tofu taste.”