How to Press Tofu
My favorite waste-free method for pressing tofu. No tofu press required!
I absolutely love tofu. If you haven’t cooked with it, try this Thai Red Curry Tofu or No-Cook Spicy Tofu and report back.
Today I’m sharing my favorite method for pressing tofu. I’ve been cooking with tofu for years and this is the most effective method that I’ve discovered along the way. It requires zero waste or specialty equipment, just a handful of basic kitchen tools.
Many tofu preparations don’t require pressing, but if you are sautéing or shallow frying tofu (or looking to achieve extra crispy tofu), pressing is the best way to remove excess moisture.
Pressing also helps create firmer tofu that better holds it shape during cooking and ensures your seasonings won’t be diluted. Let’s get started!
What Makes This Method Better?
- this method allows the tofu to drain effectively without sitting in liquid (key!)
- you’ll be able to press one or several blocks of tofu at once
- no tofu press required and zero paper towel waste!
Recommended Equipment:
- 2 quarter-sheet pans (or 2 half-sheet pans)
- 1 quarter-sheet cooling rack (or half-sheet cooling rack), densely-welded
- kitchen linens or cloths
- several heavy-weighted objects, such as 28-ounce canned goods, heavy bowl of fruit or onions, cookbooks, etc.
How to Press Tofu (easily + waste-free!):
Step One: Drain and remove the block of tofu from the packaging. Note: This method is intended for firm and extra firm tofu.
Step Two: Set a densely-welded cooling rack within your sheet pan. Place the tofu block on the rack. This allows excess draining liquid to drain and collect – without the tofu sitting in it – in the bottom of the sheet pan during pressing.
Depending on how you are preparing your tofu, you can also slice the tofu block cross-wise into several pieces, as shown below.
Step Three: Fold a clean kitchen linen so that it is several layers thick (for absorbing moisture) and place directly on top of the tofu block.
Step Four: Place a second sheet pan directly on top, lining up the edges with the bottom sheet pan so that it is evenly centered. If you do not own a second sheet pan, you can use a large cutting board; however, I prefer a rimmed sheet pan.
This will provide a stable, flat surface for pressing.
Step Five: Place heavy-weighted objects on the top sheet pan. A few 28-ounce cans or a heavy bowl full of onions are a great choice. Try to space the weight across the surface for even pressing.
Press the tofu for 30 minutes, ideally, or up to 1 hour. Halfway through, replace the kitchen linen with a new dry one, as it will quickly become saturated during this time.
Step Six: After pressing, the tofu block should be visibly thinner (as a result of excess moisture being removed).
You’ll notice quite a bit of water has collected in the sheet pan below. Discard the liquid and prepare the tofu as directed in your recipe.
Hope you enjoy this easy, waste-free method for pressing tofu without a tofu press!
Can You Press Tofu Ahead of Time?
Yes. If you’re prepping ahead or short on time, pressed tofu can be stored in an airtight container in the refrigerator for up to 3 days.
How to Make Crispy Tofu:
- Cut the pressed tofu into one-inch cubes. Toss with cornstarch in a medium bowl until each piece is well coated.
- Heat a thin layer of high-heat cooking oil in a non-stick pan over medium-high heat. Add the tofu in batches, setting the pieces apart slightly in the pan, and cook for several minutes on each sides until crispy and golden brown.
- Transfer the tofu to a paper-towel lined plate (or sheet pan lined with a cooling rack) and sprinkle with salt. Add to a vegetable stir fry, toss with your favorite sauce, or top on a salad or grain bowl.
Favorite Tofu Recipes:
How to Press Tofu
Equipment
- 2 Half Sheet Pans or 2 Quarter Sheet Pans
- Half Sheet Cooking Rack, Densely-Welded (or Quarter-Sheet)
- Kitchen Linens
- Heavy Weighted Objects, such as 28-ounce canned goods, heavy bowl of fruit, or cookbooks
Ingredients
- 1 package (14 ounces) firm or extra-firm tofu
Instructions
- Note: For step-by-step photos, please reference additional photos in the article above.
- Drain and remove the block of tofu from the packaging. Note: This method works best with firm and extra firm tofu. Do not use this method for soft or medium tofu, as it is far too delicate and will crumble.
- Set a densely-welded cooling rack within your sheet pan. Place the tofu block on the rack. Depending on how you are preparing your tofu, you can also slice the tofu block cross-wise into several pieces, as shown in the instructional photos above. Note: This allows excess draining liquid to drain and collect – without the tofu sitting in it – in the bottom of the sheet pan during pressing.
- Fold a clean kitchen linen so that it is several layers thick (for absorbing moisture) and place directly on top of the tofu block. Place a second sheet pan directly on top, lining up the edges with the bottom sheet pan so that it is evenly centered. Note: If you do not own a second sheet pan, you can use a large cutting board; however, I prefer a rimmed sheet pan. This will provide a stable, flat surface for pressing.
- Place heavily-weighted objects on the top sheet pan. A few 28-ounce cans or a heavy bowl full of onions are a great choice. Try to space the weight across the surface for even pressing.
- Press the tofu for 30 minutes, ideally, or up to 1 hour. Halfway through, replace the kitchen linen with a new dry one, as it will quickly become saturated during pressing.
- After pressing, the tofu block should be visibly thinner (as a result of excess moisture being removed). You’ll notice quite a bit of water has collected in the sheet pan below. Discard the liquid and prepare the tofu as directed in your recipe.
- How to Make Crispy Tofu: Cut the pressed tofu into one-inch cubes. Toss with cornstarch in a medium bowl until each piece is well coated. Heat a thin layer of high-heat cooking oil in a non-stick pan over medium-high heat. Add the tofu in batches, setting the pieces apart slightly in the pan, and cook for several minutes on each sides until crispy and golden brown. Transfer the tofu to a paper-towel lined plate (or sheet pan lined with a cooling rack) and sprinkle with salt. Add to a vegetable stir fry, toss with your favorite sauce, or top on a salad or grain bowl.
11 Comments on “How to Press Tofu”
Thank you very much for this helpful tip. Never thought to use a sheet pan and rack. That makes sense to keep the excess water awsy from the tofu. Wow!!!! Can’t wait to try it. Thanks again.
I’m confused. In the directions it says to place the tofu directly onto the cooling rack, but in the photo for step 5 it looks like there is a towel layer between the cooling rack and the tofu and another towel between the tofu and the top pan.
Wouldn’t the tofu directly on the rack and then weight on top press it through the cooling rack? Can you please clarify?
I don’t want to try this method and then have crumbled tofu in the bottom of the sheet pan because it fell through the rack.
What’s the correct order?
1. Pan, rack, tofu, towel, pan, weight?
or
2. Pan, rack, towel, tofu, towel, pan, weight?
Hi Matt, sorry for any confusion. I can see where you’re coming from, but it is just an illusion with the folded linen. I put the tofu directly on the wire rack, so that it can easily drip down. I have never experienced crumbled tofu or anything of that nature, but again, this tutorial is for firm or extra firm tofu (and a reasonable weight on top – not an exorbitant weight). If you’re at all nervous, you could absolutely drape an additional linen on top of the rack as well. My preference is not too! Hope this helps.
This method is great for pressing tofu! I’ve tried other methods but this method got the most water out. I was avoiding a tofu press simply due to lack of storage space. I had all these items in my kitchen plus no wasted paper. This was the first time my tofu got crispy golden on the out side and I have tried baking, broiling and frying. Thank you for a simple straight forward method!
So happy to hear this!! I also have tried to avoid buying a tofu press, which is how I slowly came up with this method over the years! Appreciate your feedback and leaving a review, thanks so much.
Quick, easy, and waste-free. Just as advertised!
I should add: broiling for 3-5 minutes afterwards helps it get even crispier on the outside!
Genius!
Oh my gawd. Perfect timing. I just bought a block of tofu and you saved me the research. Gonna whip something up this weekend using this method.
Yay! Hope it works well for you!!
This is a fabulous method! So much better than using bricks and paper towels! I usually use tea cloths but did not think about putting the tofu on a cooling rack! Love all the tofu recipes! Many thanks, Laura!