How to press tofu

Charred tofu with brown rice and spring onions

How long does it take to press tofu?

It takes around half an hour to press the tofu in preparation for cooking. It’s simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Do you need to press tofu?

Pressing can be important but it depends on the recipe. It can make a lot of difference, particularly where the tofu is being pan-fried or baked and you want the slices or pieces of tofu to hold their shape. This is because the excess liquid can make the tofu quite delicate and could cause it to break up when you move it – turning your nice neat pieces into a lumpy, soggy mess. Pressing will improve the texture of the tofu, making it more robust and satisfying. It may also improve the absorption of flavour such as seasonings and marinades.

Does all tofu need pressing?

Some brands of firm tofu, particularly smoked or flavoured ones that are vacuum packed, may not need pressing. If you’re not sure, dab the surface with a clean tea towel and see if it picks up moisture. If it’s dry then it’s fine to use without pressing.

Pressing won’t work with any type of silken tofu as silken tofu is too soft and the process will crush it completely. Silken tofu is best used in dishes where it is lightly cooked or blended, like in our vegan mayonnaise.

For any recipes where firm tofu is sliced or cut into cubes, you should press it to get the best from it. Most recipes will tell you to do this at the start. If the recipe uses silken tofu like this recipe for tofu brekkie pancakes, or the tofu doesn’t need to be in defined pieces, such as this tofu scramble, then you won’t need to press it first.

How to press tofu

tofu-with-brown-rice-and-spring-onions-bf4683f

You will need

400g tofu

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip.
Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins.
The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.
You can do this the day before you’re going to use it, then keep the tofu in an airtight container in the fridge.

Top 5 tofu recipes

1. Spice crusted tofu with kumquat and radish salad

The pressed tofu is coated in Japanese spice mix and served with a colourful and flavour-packed kumquat and green vegetable salad.

2. Tofu steaks

After pressing, this tofu is cooked in a rich miso and soy marinade giving it an intense savoury flavour.

3. Salt & pepper tofu

Use both black and Sichuan peppercorns in our salt & pepper tofu for a tongue-tingling kick and a spicy warmth. Plus the cornflour gives the tofu a light crisp coating.

4. Tofu fritters

Serve these Burmese-inspired fritters with a garlic dipping sauce as a starter, canapé or simple snack. They're crispy on the outside and soft and fluffy on the inside.