How to press tofu

Wondering how to press tofu? This guide answers common questions, like how to drain tofu, how long to press it, and why pressing it is recommended for best results.

Do you feel like no matter what you do, your tofu gets soft and mushy every time you cook it?

The secret to firm and never mushy tofu is that you have to press it down first! This important step will make every tofu recipe taste SO MUCH better.

Pressing the tofu removes the liquid it is packed with and improves the flavor and texture of firm tofu dishes. It takes a bit of pre-planning, but this step is totally worth the extra 30-60 minutes.

I’m going to show you how to do it with things that are already in your kitchen. There’s no need for any fancy equipment here!

Pressing tofu is essential prep work in making many of the tofu recipes on my website. Whether it’s crispy tofu nuggets, baked tofu bowls, grilled tofu skewers, or stir-fried tofu burritos, you need to press that tofu first!

Tofu is very neutral in flavor, so you can amp up the flavor with any seasoning or sauce you like. Try serving pressed tofu with my 5-Minute Pecan Pesto or Vegan Green Goddess Dressing.

Looking for something to serve as a side dish? Tofu is high in protein and pairs well with Crispy Mashed Potatoes, Miso Roasted Root Vegetables, or my Crispy Edamame Salad to make a balanced meal.

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Table of Contents

Ingredients

You only need one ingredient to get perfectly firm, pressed tofu:

Extra firm tofu (also known as super firm tofu) or firm tofu

I prefer to use extra firm tofu in most of my recipes, but you can also press firm tofu if that’s what you have on hand.

Equipment

You don’t need a dedicated tofu press to make amazingly firm tofu at home.

This is what I use to press tofu with things already in my kitchen:

Paper towel or clean cotton kitchen towel
A weight, such as a cast-iron skillet, large ceramic plate, or heavy book.
plate or cutting board (optional)

Use the paper towel or clean kitchen towel to wrap around the tofu to soak up all the liquid. If you use a cotton tea towel, just make sure you don’t spill any cloth on the tofu. (I speak from experience with that one!)

I typically use my 8-inch cast iron skillet to press the tofu, but anything you can use as a weight will work. Ideally, the weight should be heavy enough to evenly press the tofu without collapsing. You also want something that covers the entire surface of the tofu.

If you don’t have a heavy skillet, use a large ceramic plate or even a heavy book (a hardcover cookbook works well) for your weight.

You can also put the tofu on top of a plate or cutting board. This is optional, but it helps contain any liquid that might soak into the towel as you press on it.

Instructions

The first step is to take the tofu block out of the container and drain all the liquid from the package.

I usually just cut the plastic film on top of the box. Then, I flip the tofu in my open hand over the sink, allowing the liquid to drain.

Next, place the tofu in the center of your paper towel or dish towel. Wrap it so that it is completely covered.

At this point, you can place the covered tofu on a plate or cutting board if you like. As I mentioned, this just helps to catch any excess fluid.

Tofu wrapped in paper towels on a plate.

Next, top the tofu with a cast iron skillet, or whatever you’re using for weight. The goal is to apply even pressure to extract as much of the remaining liquid from the tofu as possible.

Allow the tofu to sit like this for at least 30 minutes, but ideally an hour.

Cast iron skillet on a paper towel wrapped block of tofu.

Once you’re done pressing the tofu, simply remove the weight and unwrap the towel.

At this point, you are ready to use the tofu however you like!

Horizontal image of pressed tofu on a plate.

Clue: I like to start pressing my tofu before doing any other prep work for a recipe. I let the tofu press down while I chop the vegetables, preheat the oven, or bring a pot of water to a boil. That way, once you’re ready to cook, there isn’t too much unnecessary waiting.

Preparation

You can press the tofu up to five days in advance.

Storage

Store pressed tofu in an airtight container in the refrigerator for up to five days.

You can also freeze pressed tofu if you want it to last longer. Freeze the whole block or cut it into cubes first. Then, transfer the tofu to an airtight freezer-safe bag and store in the freezer for up to five months.

Thaw the tofu overnight in the refrigerator.

Better advice

I recommend pressing the tofu for 30-60 minutes, but any amount helps! I’ve even pressed tofu for just a few minutes when I’ve had very little time.

Any extra liquid you can remove will improve the end result!

Frequent questions

How do you drain the tofu?

First, remove the tofu block from the container and discard the liquid it is packed in. Then, wrap the tofu in a paper towel and place something heavy on top for 30 to 60 minutes.

How long should you press the tofu?

Press the tofu for at least 30 minutes, but ideally 1 hour.

Why should you press tofu?

Pressing the tofu removes the liquid it is packed with and improves the flavor and texture of the finished dish. Pressed tofu has a firmer, less mushy texture.

Can pressed tofu be frozen?

Freeze pressed tofu in a freezer-safe bag for up to five months.

📖 Recipe

How to press tofu

How to press tofu for the best flavor and firm texture in any recipe that calls for firm or extra firm tofu.

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Course: Main dish

Kitchen: gluten-free, vegan, vegetarian

Preparation time: 1 hour

Total time: 1 hour

Servings: 4.5 people

Calories: 86kcal

Author: Stephanie McKercher, RDN

Instructions

Remove the tofu from the carton and drain the liquid from the container.
Wrap the tofu in a paper towel or clean cotton cloth.
Arrange the wrapped tofu on a plate or cutting board if desired.
Place a weight, such as a cast-iron skillet, heavy plate, or book, on top of the tofu. Let the tofu sit for at least 30 minutes, preferably 1 hour, or until the liquid runs out.
Remove the weight and unwrap the tofu. Use it as you wish.

grades

STORAGE: Store pressed tofu in an airtight container in the refrigerator for up to 5 days. FREEZING: Freeze pressed tofu if you want it to last longer than 5 days. Freeze the whole block or cut it into cubes first. Then, transfer the tofu to an airtight freezer-safe bag and store in the freezer for up to five months. Thaw the tofu overnight in the refrigerator.