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A tin of beans on a plate does most of the job for nothing. Here is when the gadget actually earns its cupboard space.
Is a tofu press worth it?
If you cook tofu weekly, yes. A press applies even pressure across the whole block, drains the water away from the tofu, and does it in fifteen minutes without you rebalancing anything. If you cook tofu once a month, a plate and a heavy tin does the same job for free and takes up no space.
What pressing actually does
Firm tofu is sold sitting in water and holds a lot of it. Water is what stops the surface browning, because the block steams in the pan instead of frying. Pressing drives it out so the tofu crisps, holds its shape when tossed, and takes up marinade instead of diluting it.
The change is not subtle. Unpressed tofu in a hot pan sticks, breaks and stays pale.
Press or a plate and a weight?
| Tofu press | Plate and weight | |
|---|---|---|
| Cost | The price of a gadget | Nothing |
| Time | 15 to 30 minutes | 30 to 60 minutes |
| Pressure | Even across the block | Uneven, heavier in the middle |
| Mess | Water collects in a tray | Water runs across the worktop |
| Cupboard space | Takes some | None |
| Risk | Low | Tins slide off, blocks crack |
The honest summary is that a press is a convenience, not a capability. It does not do anything a plate cannot. It does it faster, tidier and without you watching.
What to look for
- A tray that catches the water. The main advantage over a plate. Without it you are still mopping up.
- Adjustable tension. Firm and extra firm take real pressure. Softer blocks crack under it.
- Fits a standard UK block. Most supermarket blocks are 200 to 400 g, so check the range.
- Dishwasher safe. Some are, some are explicitly not. Worth knowing before you buy.
- Fridge friendly. A self contained press can sit in the fridge while it works, which is safer for a long press.
Types of press
Screw or knob presses tighten by hand and let you dial the pressure up as water comes out. Spring loaded presses apply constant pressure and need no attention. Band presses use elastic tension and tend to be the most compact.
Any of them works. Choose by whether you want to leave it alone or adjust it as you go.
How long to press, and which tofu
- Extra firm. 15 minutes is usually enough. It holds least water to start with.
- Firm. 30 minutes for frying, longer if you want it very dry.
- Silken. Do not press it. It will collapse. Silken is for soups, sauces and puddings.
- Smoked. Already firm and dry. No pressing needed.
Press in the fridge if it is going to sit for more than half an hour, rather than leaving it on the worktop.
Frequently asked questions
Do you have to press tofu?
Only when you want it crisp or want it to hold a marinade. For soups, stews and anything simmered in liquid, pressing makes no real difference and can make the tofu dry.
Can you press tofu without a press?
Yes. Wrap the block in a clean tea towel or kitchen paper, sit it on a plate with a lip, and put a weight on top. A tin, a chopping board or a heavy pan all work. Change the towel once it soaks through.
Can you press silken tofu?
No. Silken tofu has a much higher water content held in a delicate structure and will break apart. A few presses offer a very light setting for draining it, but the result is still fragile.
How much water comes out of a block of tofu?
Enough to be worth catching in a tray rather than on the worktop. The amount depends on the brand and how firm the block is, and extra firm gives up much less than standard firm.
Where to buy
Options on Amazon UK that match what is described above. These are affiliate links, so we may earn a small commission if you buy through them. Stock and prices change, so check the listing before ordering.
- Tofuture Tofu Press. Self contained, so the water collects in the base rather than on your worktop.
- OXO Good Grips Tofu Press. Two pressure settings and a clear body so you can see how much water has come out.
- INTENSIFY Bamboo Tofu Press. Spring loaded plates with a water tray. Needs assembling first and is not dishwasher safe.
