HOW TO: PRESS TOFU
On my last trip to Nashville for a marathon cooking session with AP, I brought my tofu press. When you through as much Tofu as we do in these cooking sessions, sometimes a press comes in handy. When I packed up to return home, I decided to leave the press with AP. It was not a hard decision. I don't use the press very often, and I knew she would get more use out of it.
This past weekend, I got a craving for stir-fry with crispy tofu bites. Pulling out all the items I would need for this simple but tasty recipe, I remembered that my tofu press was with AP. I had to go old school. To my surprise, it worked just as well as the fancy tofu press! I thought it would be great to share how to press Tofu the old school way if you find yourself cooking Tofu without a press.
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WHY PRESS TOFU
When a recipe calls for pressed Tofu, it means the Tofu should be drained of as much liquid as possible, typically before marinating and cooking. While the Tofu's water helps maintain it's freshness, the water can leave a weird taste that many people dislike in Tofu. Pressing or squeezing the water from the Tofu block allows for more flavor from marinades to soak. Pressing your Tofu is the not-so-secret secret to making your Tofu taste good. It also helps to crisp up Tofu when panfrying, baking, and grilling.
Not all Tofu requires pressing. Silken Tofu, sometimes called Japanese-style Tofu, is generally soft and crumbles very easily. Its texture makes it the perfect ingredient for dessert recipes and to make salad dressings. As a result, it is not recommended to press Silken Tofu. Fun fact: Silken Tofu that is not refrigerated is shelf-stable for up to a year. I have often found it in Asian markets or the Asian food section of a grocery store; but, you can also purchase it on Amazon.
Regular Tofu, sometimes called Chinese-style Tofu or bean curd, is often the style of Tofu used in stir-fries, scrambles, and slices because of their meaty textures. This style of Tofu typically comes in soft to extra-firm versions and can be found in a grocery store's produce section. In this post, I will be referring to how to press and cook Regular Tofu.
HOW TO PRESS TOFU
So how do you press Tofu when you do not have a press? Likely, more straightforward than you might think. All you need is paper towels, a kitchen towel, a cutting board, and a few canned goods. Don't have cans? Any heavy object will do. I've used a covered brick, a cast-iron skillet, and a medium-sized pot filled with water before, and they all work well.
Once you have purchased a 14-16 ounce container of Regular Tofu, open the container and pour off the excess liquid. Wrap the block of Tofu in paper towels. I recommend using 2-3 paper towels depending on the size of them. I usually fold the towels in half lengthwise to wrap around the block of Tofu. Next, wrap a clean kitchen towel around the paper towels. Again, I usually fold the towel in half lengthwise to cover everything. Then, place the wrapped tofu block on a plate. Balance the cutting board on top of the wrapped tofu block and place several canned goods. The board and cans should be heavy enough to force water out but not heavy enough to make the tofu block crumble. Let sit for 20 – 30 minutes. Unwrap tofu block, and your Tofu is now recipe ready.
RECIPES FOR PRESSED TOFU
Now that your Tofu is all pressed, here are two quick recipes you can make:
Crispy Tofu Bites
Dice pressed firm regular Tofu into ¾ inch cubes.
Gently toss in one Tablespoon of Olive Oil, seasoning (salt and pepper to taste), and one Tablespoon of Cornstarch.
Preheat oven to 375F-degrees.
Place coated cubes in a single layer on a parchment paper-lined baking sheet. Place on the lower level of the oven. Bake for 15- minutes.
Turn Tofu cubes and cook for another 20-25 minutes. Remove from oven.
Toss in your favorite sauce. I added my crispy Tofu bites to a Teriyaki vegetable stir-fry.
Baked Tofu Slices
Instead of dicing pressed Tofu, slice Tofu block into eight slices.
Place on a baking sheet or shallow baking pan lined with parchment paper. Top each slice with 1 – 2 tablespoons of your favorite glaze or sauce. Let sit for 20 minutes.
Preheat oven to 375F degree.
Top Tofu slices with an additional Tablespoon of glaze. Bake for 20 min. Remove from oven.
Need more sauce? You can add a little extra glaze after you remove the slices from the oven. I serviced with mixed vegetables and rice.
More Recipes
We have a few other recipes that used pressed Tofu that you might be interested in: