How to press tofu for the best flavor and firm texture in any recipe that calls for firm or extra firm tofu.
Course Main Course
Cuisine gluten-free, vegan, vegetarian
Prep Time 1 hourhour
Total Time 1 hourhour
Servings 4.5people
Calories 86kcal
Author Stephanie McKercher, RDN
Equipment
Paper towel or a clean cotton dish cloth
Weight such as a cast iron skillet, heavy plate, or book
Plate or cutting board (optional)
Ingredients
1blocktofu,firm or extra firm
Instructions
Remove tofu from the carton and drain the liquid from the container.
Wrap the tofu in paper towel or a clean cotton dish cloth.
Place 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. Allow tofu to sit for at least 30 minutes, preferably 1 hour, or until the liquid is pressed out.
Remove the weight and unwrap the tofu. Use as desired.
Video
Notes
STORAGE: Store pressed tofu in an airtight container in the fridge for up to 5 days.FREEZING: Freeze pressed tofu if you want it to last longer than 5 days. Freeze the whole block or chop 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 tofu overnight in the refrigerator.