The key to delicious, crispy tofu is pressing it. It’s simple to do, and below you’ll find clear instructions for pressing tofu both with a dedicated tofu press and using common kitchen items. Follow these steps and you’ll have better-textured tofu ready for any recipe.
I’m a big fan of tofu and have been sharing more tofu recipes lately. Because proper pressing makes a huge difference in texture and flavor absorption, I wanted to provide a concise step-by-step guide so you can press tofu the right way every time.
When I started making tofu regularly, I finally bought a simple tofu press. It was inexpensive and has made the process quicker and neater. Below I explain how to use a tofu press and also how to get excellent results without one.
If you prefer not to add another gadget to your kitchen, the no-press options use items you likely already have. Both methods remove excess liquid to improve texture and allow the tofu to absorb marinades and seasonings much better.
How to Press Tofu
A common question is: do you really need to press tofu? The short answer is yes if you want firmer, crisper tofu that soaks up flavor. Below are typical timeframes and methods so you can choose what works for you.
With a tofu press: about 15 minutes is usually enough, though you can press longer if you like.
Without a tofu press: using the skillet-and-weights method typically takes around 30 minutes to remove a good amount of liquid.
How to use a tofu press:
A tofu press is the quickest and most convenient way to remove liquid. If you cook tofu frequently, it’s worth the investment. Simple presses cost around $20 and make the process mess-free.
To use a press: remove the block of tofu from its package and discard the packing liquid. Place the block in the press so it sits evenly. Tighten the press plates to apply gentle pressure—enough to squeeze liquid but not so much that the tofu cracks. Every few minutes, tighten a bit more. I typically press for 15–20 minutes while I prepare other ingredients.
Place the press over your sink so the drained liquid can run away, or set it on a rimmed baking sheet to catch the liquid if your sink is in use.
How to press tofu WITHOUT a press:
If you don’t have a press, you can still press tofu effectively using a towel, a rimmed plate or sheet pan, and a heavy pan or cans as weights. This technique is easy and reliable.
Step 1: Open the package, pour out the packing liquid, and remove the block of tofu gently.
Step 2: Wrap the tofu in a lint-free kitchen towel or a few layers of paper towels and place it on a rimmed plate or baking sheet.
Step 3: Set a heavy skillet, Dutch oven, or similar weight on top of the wrapped tofu. Make sure it’s balanced so the pressure is even. Add a couple of cans or other heavy objects on top of the pan to increase the pressure.
Step 4: Let it sit for about 30 minutes. You should expect to remove at least 1/4 cup of liquid from a standard block, and often closer to 1/3–1/2 cup, depending on the tofu’s firmness.
Step 5: Remove the weight and pan, unwrap the tofu, and it’s ready to use in any recipe that calls for pressed tofu.
F.A.Q.:
What is the best way to press tofu?
The easiest and most consistent method is a tofu press. That said, pressing without a press is perfectly fine and yields excellent results when done correctly.
What happens if you don’t press tofu?
Unpressed tofu will still cook, but it won’t absorb marinades as well and it won’t crisp up as easily. For firmer texture and better flavor, pressing is recommended.
Do you need to press extra firm tofu?
Yes. Even firm and extra-firm tofu can contain a surprising amount of moisture. I often get nearly 1/2 cup of liquid from a 15-ounce extra-firm block.
Do you press tofu in the fridge?
Pressing in the refrigerator isn’t necessary. Most people press tofu on the countertop, in the sink, or on a baking sheet at room temperature.
Should I press tofu before freezing?
No. You can freeze unopened tofu as-is. Freezing creates ice crystals that change the texture, making thawed tofu chewier and more porous—often a desirable change for certain recipes. If you prefer, press the tofu after thawing.
How long will pressed tofu store in the fridge?
Pressed tofu will keep in the refrigerator for about 3 days for best quality, and up to roughly 5 days in many cases.
My favorite tofu recipes:
- 6 Delicious Tofu Marinades
- Air Fryer Tofu Recipe
- Tofu Coconut Curry
- Tofu Satay
- Sesame Tofu Bowls
- Pan Fried Tofu
- Crispy Baked Tofu
- Cashew Tofu Stir Fry
- Tofu Kebabs
- Grilled Tofu
- Sheet Pan Baked Tofu & Veggies
- Tofu Stir Fry
- Breakfast Tofu Scramble
- Tofu Tikka Masala
See how to press tofu with AND without a tofu press here:
How to Press Tofu
Ingredients
- 1 block of firm or extra firm tofu
- Equipment: 1) a tofu press OR 2) A rimmed plate, lint free kitchen towel, heavy skillet or pot, something heavy to weigh it down such as cans
Instructions
-
How to use a tofu press: Remove tofu from packaging and discard the liquid. Place the block evenly in the press and tighten to apply gentle pressure. Let sit about 10 minutes.
-
Tighten a bit more, being careful not to overtighten, and press an additional 5 minutes. Remove and use in your recipe.
-
For reference: I usually get about 1/2 cup of excess liquid from a 15-ounce block of extra-firm tofu.
-
How to press without a press: Remove tofu from packaging and discard the liquid.
-
Wrap the block in a lint-free towel or paper towels and place on a rimmed plate or baking sheet.
-
Place a heavy skillet or pot on top and ensure it’s balanced. Add heavy cans or similar weights on top of the pan.
-
Let sit about 30 minutes; expect roughly 1/3–1/2 cup of liquid from a 15-ounce block.
-
Remove weights and towel, then use the pressed tofu in your favorite recipes.