How to Press Tofu (And When You Don’t Need To)

Learn How to Press Tofu for better texture and flavor-and when you can skip this step entirely.

this RECIPE

🤷🏽‍♀️ Do You Need to Press Tofu?

Short answer: not always. Pressing tofu removes excess water, which can help it:

• absorb marinades better
• hold its shape
• crisp up more easily

But here's what most guides miss: pressing isn't required for every recipe.

If you're using super-firm or extra-firm tofu or cooking it long enough, you can often skip pressing and still get great results.

🧱 How to Press Tofu

Pressing tofu can improve its texture, flavor, and ability to absorb marinades by removing excess moisture. This helps the tofu develop a crispier exterior when cooked. The longer you press, the firmer and more flavorful the tofu becomes.

Method 1: The DIY towel + weight method

Follow these simple steps to press tofu without a tofu press:

1. Remove tofu from package, drain, and pat dry
2. Place a clean towel or paper towels onto a cutting board or plate
3. Place the block of tofu on top
4. Add a flat surface (another cutting board or plate) on top of the tofu
5. Put something heavy on top of the board (pan, books, cans)
6. Press for 15-30 minutes

Method 2: Use a tofu press

If using a tofu press, you can place it in the refrigerator while pressing, especially for longer times.

Follow these steps for using a tofu press:

1. Place tofu in the press
2. Apply pressure
3. Refrigerate while pressing if more than one hour

Pressing times:

1. Press 15-30 minutes for a light press
2. Press 30-60 minutes for a standard press
3. Press 1-2 hours: Best for marinating. Then add your marinade so the tofu can absorb more flavor.

Method 3: Soak tofu in salted water

Soaking tofu in salted water is a quick alternative to pressing, taking just 15 minutes. This method draws out excess moisture, creating a crispier crust while lightly seasoning the tofu through osmosis. Remove after 15 minutes to prevent it from becoming too salty.

1. Prepare the Salt Water: Bring 2 cups of water to a vigorous simmer and stir in 2 tablespoons of salt until dissolved.

2. Soak & Drain: Place the tofu in a heat-proof bowl and pour the hot salt water over it. Flip after 7 minutes if not fully submerged. Drain, press gently with a clean towel, pat dry, and let cool before cutting.

Method 4. Boil tofu in salted water

This method has become popular, and it can be useful. It doesn't replace pressing, but it offers two benefits:

• Seasoning: the tofu absorbs salt, so it tastes better even before adding sauce
• Texture: gentle heat firms the tofu slightly, helping it hold together

How to Do It:

1. Bring a 2% salt solution (about 2 teaspoons of salt per 4 cups of water) to a gentle boil.
2. Add cubed or sliced tofu and simmer gently for about 3 minutes until it firms up.
3. Drain and pat dry before using it in stir-fries, curries, or salads-it'll soak up sauces like a sponge!

When to use the boiling method:

• When you want lightly seasoned tofu without long marinating
• When you're skipping pressing but still want a firmer texture
• When making tofu that needs to hold its shape (stir-fries, grilling)

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