How to Press Tofu (and When You Should Not Bother)

Pressing tofu is one of the most repeated pieces of vegan cooking advice, and one of the most misunderstood. It helps a lot in some dishes and does nothing useful in others. Knowing the difference saves time and gives better results.

Why press tofu at all?

Most block tofu in supermarkets is packed in water. The curd itself holds a lot of moisture too. When that water hits a hot pan, it turns to steam, drops the pan temperature, and stops the surface from browning. Pressing removes loosely held water so the tofu can:

• Brown and crisp in a pan, oven, or air fryer.
• Hold its shape when stir-fried or tossed.
• Splatter less in hot oil.
• Take on a firmer, meatier texture once cooked.

What pressing does not do very well is make tofu “soak up” a marinade like a sponge. Pressed tofu absorbs a bit more at the surface, but marinades still penetrate slowly. Flavor comes mostly from seasoning the outside and saucing after cooking.

Which tofu needs pressing? A quick guide

If you are not sure what you have, check the package. Water-packed tubs almost always benefit from pressing. Vacuum-sealed blocks with little or no liquid usually do not.

Method 1: The towel-and-weight press (no special tools)

1. Drain the tofu and discard the packing water.
2. Fold a clean, lint-free kitchen towel or several layers of paper towel and set it on a plate or rimmed cutting board.
3. Place the block on top and fold the towel over it. For faster pressing, slice the block horizontally into two slabs first; thinner pieces release water sooner.
4. Set a flat object on top, such as a cutting board, baking sheet, or plate.
5. Add 2 to 5 pounds of weight: a few cans, a cast iron pan, or a heavy cookbook. Too much weight all at once can crack the block, so start moderate and add more after 5 minutes.
6. Wait 15 to 30 minutes. Swap in a dry towel halfway if the first one is soaked.

Method 2: A tofu press

A tofu press is a box or plate system with springs or screws that apply steady pressure. It is tidier than a stack of cans and easy to leave in the fridge while you work. Most presses do a good job in 15 to 20 minutes. They are a convenience, not a necessity. If you cook tofu several times a week, one may be worth the counter space. If you cook it occasionally, a towel and a pan work just as well.

Method 3: The 5-minute quick press

Short on time? Cut the tofu into the final shape you want (cubes, slabs, or triangles), spread the pieces on a towel in one layer, cover with another towel, and press down firmly with your palms or a sheet pan for a minute or two. Then leave them under a light weight while you prep everything else. More surface area means faster drainage. It is not as thorough as a full press, but it is plenty for a stir-fry.

Method 4: Freeze, thaw, and squeeze

Freezing changes tofu’s structure. Ice crystals form and expand, leaving small pockets behind. After thawing, the tofu is spongy and releases water easily with a gentle squeeze, and it cooks up chewier and more porous.

1. Drain the tofu. Freeze it whole in its package, or cube it first and freeze on a tray, then bag it.
2. Freeze until solid, at least 8 hours. It turns slightly yellow; that is normal.
3. Thaw overnight in the fridge, or submerge the sealed package in warm water for about an hour.
4. Squeeze the tofu between your palms over the sink, like wringing a sponge, without tearing it.

Freeze-thaw tofu is excellent for chewy, meaty dishes, stews, and saucy stir-fries, because the pockets catch sauce. Frozen tofu keeps for several months.

Method 5: The salted-water simmer

A technique common in Chinese home cooking is to simmer tofu cubes gently in lightly salted water for a few minutes before frying. The heat firms the outside, seasons the tofu lightly, and drives off some water. It is especially good for medium or firm tofu that will go into a stir-fry.

1. Bring a pot of water to a gentle simmer and add about 1 teaspoon of salt per quart.
2. Add tofu cubes and simmer gently for 3 to 5 minutes. Do not boil hard, or the tofu may crumble.
3. Lift the cubes out with a slotted spoon and drain them on a towel for a few minutes before cooking.

When you should not press tofu

• Silken tofu: It will fall apart. Blend it into sauces, dressings, and desserts instead.
• Soft tofu in braises and soups: In dishes like mapo tofu or soondubu, the tender, custardy texture is the point.
• Tofu scrambles, sometimes: Many cooks prefer a slightly wet scramble; a quick blot is enough. Press if you like a drier, firmer scramble.
• Blended recipes: For ricotta-style fillings, creamy dressings, and dips, excess water can be managed by the recipe’s other liquids.
• Vacuum-packed super-firm tofu: It has so little free water that pressing wastes time. Pat it dry and cook.

Food safety and storage

• Press tofu in the fridge if it will be longer than about 30 minutes, especially in a warm kitchen.
• Once opened, store unused tofu covered in fresh water in a sealed container in the fridge. Change the water daily and use it within 3 to 5 days.
• Pressed tofu should be cooked the same day or stored airtight and used within a day or two.
• Discard tofu that smells sour, feels slimy, or has a swollen package before opening.
• Use a clean towel each time. Damp, reused towels can carry bacteria.

Troubleshooting pressed tofu

• The block cracked: Too much weight too fast. Start lighter, or slice into slabs before pressing.
• Still not crispy: Pressing is only half of it. Use a hot pan, enough oil, space between pieces, and a light cornstarch coating.
• Tastes bland: Season boldly with salt before cooking, then sauce afterward. Pressing does not add flavor by itself.
• Texture is rubbery: The tofu was overcooked or cut too small. Pull it once golden.

Your next step

Press a block of extra-firm tofu tonight and cook it with one of the methods in how to make crispy tofu: five methods compared. Or compare equipment with our guide to air-fried vs fried vs baked vegan proteins. Pressed tofu works well in ginger teriyaki tofu rice bowls and Thai basil tofu lettuce cups. Replacing chicken, eggs, or paneer in a specific recipe? The Vegan Substitution Lab will tell you which tofu type fits the job.