Pressing Tofu
Pressing tofu removes the excess water locked inside the block, resulting in a firmer, drier product that sears rather than steams when cooked and absorbs marinades far more effectively. It's a non-negotiable step before pan-frying, baking or grilling tofu.
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Why It Matters
Unpressed tofu releases water when it hits a hot pan, steaming rather than searing - the result is grey and soft. Pressed tofu becomes golden, crispy and chewy.
Step-by-Step: Pressing Tofu
- Drain the tofu from its packaging liquid and pat the outside dry with kitchen paper.
- Wrap the block firmly in a clean, dry tea towel or several layers of kitchen paper.
- Place on a flat surface and set a heavy weight on top: a cast-iron pan, heavy books, or a plate weighted with tins.
- Leave for at least 20 minutes - 1 hour gives even better results. For an overnight press, refrigerate.
- The towel should feel notably damp. Unwrap and proceed immediately with cubing, slicing or marinating.
Chef's Tips
- A dedicated tofu press (around £15 - £20) gives consistently excellent results without effort - worth buying if you cook tofu weekly.
- Freezing tofu before pressing creates a spongier, chewier texture with a more open structure that absorbs marinades even better.
- Don't press silken tofu - its texture relies on the moisture it contains.
Related Techniques
Watch this technique on video
In our Cook Like A Pro course, chefs Rupert Worden and Lisa Hinze teaches vegan cooking techniques like pressing tofu with step-by-step video demonstrations tailored for British home cooks.
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