How to Press Tofu (With or Without a Press)

Pressing tofu means squeezing out the water it's packed in. That water is what makes tofu steam instead of brown, and it leaves less room for a marinade to soak in. You don't need special equipment. A clean tea towel and something heavy work fine.

Which tofu needs pressing?

Method 1: Towel and a heavy pan (no press)

1. Drain the tofu and pat it dry.
2. Fold a clean tea towel or several layers of kitchen paper and put it on a plate or chopping board.
3. Set the tofu on top and fold the towel over it.
4. Put something flat and heavy on top: a cast-iron pan, a chopping board with a couple of tins on it, or a heavy cookbook.
5. Leave it for 15 to 30 minutes. Change the towel halfway if it's soaked.

The tofu should feel noticeably firmer and lighter. If it cracks a little at the edges, that's fine.

Method 2: Tofu press

A tofu press holds the block between two plates with springs or screws. Put the tofu in, tighten it, and leave it in the fridge for 15 to 20 minutes. It's tidier than the towel method and you can leave it unattended. It's worth buying if you cook tofu every week.

Method 3: Quick press for busy nights

Cut the block into slabs about 2 cm (¾ inch) thick first, then lay them between towels and press with your hands or a board for a few minutes. More surface area means the water comes out faster.

Method 4: Freeze, thaw and squeeze

Freeze the tofu in its pack, thaw it in the fridge overnight, then squeeze it gently over the sink. Freezing makes ice crystals that open up the tofu, so the water runs straight out. The texture becomes chewier and more porous, which is excellent for soaking up sauces in stir-fries and stews.

Once it's pressed

Cut it, season it and cook it. Our crispy baked tofu is the best way to see the difference pressing makes. For breakfast, a pressed block crumbles perfectly into a tofu scramble.