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FAQs

Can you press tofu with paper towels? ›

My favorite is simple: you just need a clean kitchen towel or paper towels and a cast-iron skillet. Wrap the tofu block in the kitchen towel, and place it on a flat surface. The towel will absorb much of the excess liquid the tofu releases.

Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.

Kenny explains: “The difference is in how much water is pressed out of the tofu. The more water you press out of it, the firmer it gets. As we make it firmer, with less water content, both the fat and protein go up.” Kenny notes that as you move up in firmness, it takes additional time to bake or fry out extra water.

Pressing is a technique used to remove some of the moisture and make it easier to cook with. In some recipes, if the tofu is too wet, it can break up during cooking, which may not be what you wanted.

Press for a total of 30 minutes. If pressing overnight, let the tofu continue to press and drain over a towel or bowl in the fridge. You do not need to flip during this time, but tightening a few turns here and there will help.

Store pressed tofu in an airtight container in the fridge for up to five days. You can also freeze pressed tofu if you want it to last longer. Freeze the whole block or chop it into cubes first. Then, transfer the tofu to an airtight, freezer-safe bag and store in the freezer for up to five months.

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

Can you eat raw tofu? It's not dangerous, as long as you take care to observe good hygiene. As we mention below, just like any other food, if tofu is not stored and prepared correctly, you run the risk of bacterial contamination, and you could get sick.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Use A Highly Absorbent Bath Towel

Using a thick bath towel is key for absorbing moisture from the tofu. Once it's properly pressed, you'll be surprised at how wet the towel is. Compare that to using a few paper towels, and it's no contest.

How to press tofu without a presser? ›

Wrap the tofu block in paper towels and place it on a shallow plate. Grab a heavy pan like a cast iron and place it on top of the wrapped tofu. Place a few cans inside the pan and gently press down with your hands. Be careful not to press too hard where the block splits or breaks.

Just wrap it in a towel and put a book or something on it. Or better yet, freeze it for a “meat” texture. press with a book, then fry it, then freeze it.. creates a perfect chew.

Put a cutting board or another plate on top of the tofu to distribute the weight. Apply weight on top. Use heavy books, some canned goods or cast iron pan to apply pressure. Let sit for at least 30 minutes before using.