How to Press Tofu (And When You Don’t Need To)

If you've ever skipped a tofu recipe because you didn't feel like pressing tofu, this post is for you. 💛

Pressing tofu can be helpful, but it's also wildly overused. The truth is: you don't always need to press tofu to make it taste amazing. In this guide, I'll show you exactly when pressing is worth it, when you can skip it, and a few easy methods (including the trendy "boil tofu" trick) so you can get the best tofu texture with the least effort.

👉 New to tofu? Start here: How to Cook Tofu (Crispy, Baked, Air Fryer, Pan-Fried)

Do you need to press tofu?

Short answer: sometimes, but not always.

Pressing tofu removes excess water, which can help tofu soak up more marinade and can improve texture in a few specific situations. But if you're using extra-firm tofu (or super-firm tofu) and you're cooking it properly, you can often skip pressing entirely.

Here's the big misconception: pressing tofu doesn't magically make it flavorful. Flavor comes from seasoning, sauces, marinades, and cooking technique. Pressing can make tofu a little denser (and can help marinades soak in), but the crispy edges and great texture mostly come from how you cook it. In many recipes, you'll cook off extra moisture naturally just by baking, pan-frying, or air-frying for a few extra minutes.

So instead of pressing tofu "just because," let's make this simple: press tofu when it actually helps, and skip it when it doesn't.

Why press tofu?

Pressing tofu does two main things:

• Removes excess water so it can better absorb marinades and seasonings.
• Firms up the texture slightly, which can be helpful for slicing, grilling, and some breaded recipes.

Think of tofu like a sponge. If it's already full of water, it can't absorb much else. When you press it, you're making space for marinades and seasonings to do their job.

When you should press tofu

Pressing is worth it when you want flavor to soak deeper into the tofu, or when you need tofu to hold its shape in a specific way.

Press tofu when:

• You're marinating tofu and you want the flavor to penetrate (especially for 30 minutes or longer).
• You're making sliced or "fillet-style" tofu where texture matters (think tofu "fish," tofu "steaks," etc.).
• You're breading tofu and want the coating to cling nicely (pressing can help reduce surface moisture).
• You're grilling tofu and want it extra firm so it doesn't break apart.

Examples from my recipes where pressing is genuinely helpful:

When you don't need to press tofu

This is the part most tofu guides skip. 🙃 But it's the part that will save you the most time.

You can usually skip pressing tofu when:

• You're using super-firm tofu
• You're baking, air frying, or pan-frying tofu and you're fine cooking it a few minutes longer
• You're tossing tofu in a sauce or glaze after it cooks (teriyaki, orange sauce, etc.)
• You're crumbling tofu for taco meat, tofu "ground," tofu bolognese, tofu scramble, etc.
• You're in a hurry (because you're a human with a life!)

My best shortcut: If you skip pressing, just pat the tofu dry and cook it a little longer. Those extra minutes evaporate moisture so you still get great texture, no pressing required.

How to press tofu

When you do want to press tofu or if a recipe calls for it, there are a few ways to press tofu. The good news? They all work. Pick the one that fits your kitchen and your patience level.

Method 1: The DIY towel + weight method

This is the classic method, and you don't need any special equipment.

What you need

• Firm or extra-firm tofu
• A clean dish towel or paper towels
• A cutting board or plate
• Something heavy (cast iron skillet, a few cans of beans, a few heavy books, etc.)

How to do it

1. Drain the tofu and remove it from the package.
2. Wrap the tofu in a clean towel (or a few layers of paper towel).
3. Place it on a plate (to catch water), then set a cutting board or another plate on top.
4. Add something heavy on top.
5. Press for 15-30 minutes. (You can press longer if you're marinating for deep flavor.)

Tip: If you're pressing for more than 30 minutes, do it in the fridge.

Method 2: Using a tofu press

If you cook tofu often, a tofu press is convenient and tidy. You simply place the tofu inside, apply pressure, and let it do its thing (usually in the fridge). Any tofu press will work, but I like the Tofuture Tofu Press because it's tidy, fits in the fridge, and presses evenly.

How long to press with a tofu press: anywhere from 15 minutes to 2 hours or even overnight in the fridge, depending on how much water you want removed and how dense your tofu is.

I'll be honest: you do not need a tofu press to make great tofu. But if you use tofu every week, it can be a nice little quality-of-life upgrade.

How long should you press tofu?

Here's an easy guideline:

• 10-15 minutes: enough for many recipes where pressing is only optional
• 20-30 minutes: a solid "standard press"
• 1-2 hours (in the fridge): best for marinating and deeper flavor
• Overnight (in the fridge): only if you really want it very firm and you're using a proper press/container

Remember: pressing longer doesn't always make tofu "better." It just makes it denser and gives it more room to absorb marinade.

The salted water "boil tofu" method (does it work?)

Yes, this technique is a thing now, and it can be useful.

The idea is simple: you boil tofu briefly in salted water, then drain and pat dry. It won't "press" tofu in the same way as a weight does, but it does help in two ways:

• Seasoning: the tofu absorbs some salt, so it tastes better even before sauce.
• Texture: the heat firms the tofu slightly and helps it hold together.

How to do it

1. Bring a pot of water to a gentle simmer.
2. Salt the water generously (like pasta water-it should taste like the sea).
3. Add drained tofu (whole block or cut pieces).
4. Simmer for 2-5 minutes.
5. Drain well and pat very dry.
6. Marinate and cook using your preferred method (pan-fry, bake, air fry, etc.).

My take: It's a handy trick if you want tofu to taste a bit more seasoned and hold together well. But if your goal is "deeply marinated tofu," pressing (or longer marinating time, or even just baking longer) will still win.

Should you freeze tofu?

Freezing tofu is another popular trick. When tofu freezes, the water inside forms ice crystals, which leaves behind little pockets once it thaws. The result is a chewier, spongier texture that soaks up sauces really well.

Some people love frozen tofu because:

• It becomes very chewy and hearty
• It soaks up sauces and broths extremely well
• It can work nicely in soups, stews, and saucy dishes

Personally, I don't usually freeze tofu because I don't love the spongey texture, but some people swear by it! So if you love tofu that's extra chewy and sauce-absorbent, freezing can be a great option.

How to freeze tofu: Freeze the unopened package, then thaw completely in the fridge. Drain and gently squeeze out excess water, then cook as usual.

Best uses for frozen tofu: saucy stir-fries, marinades, braises, and anything where you want tofu to soak up a lot of flavor.

What about super-firm tofu?

Super-firm tofu is basically the shortcut tofu. It's very dense, very chewy, and typically does not need pressing because so much water has already been removed during manufacturing.

If you can find it, super-firm tofu is fantastic for:

• Air fryer tofu
• Pan-fried tofu
• Sheet pan tofu dinners
• Quick weeknight tofu bowls

It's not ideal for blending (like sauces or desserts), but for cooking methods where you want a chewy bite, it's awesome.

Pressing tofu cheat sheet

If you only remember one thing from this post, let it be this:

Press tofu if:

• You're marinating tofu and want deeper flavor
• You're making tofu "fillets" or slices that need to hold shape
• You're breading or grilling tofu and want it firmer
• The recipe you're following calls for it

Skip pressing if:

• You're baking, pan-frying, or air-frying tofu and can cook it a little longer
• You're using super-firm tofu
• You're adding sauce after cooking (teriyaki, orange, peanut sauce, etc.)
• You're crumbling tofu for tacos, bolognese, scramble, or "ground" tofu
• You're in a rush! Honestly, it won't make a massive difference.

What to make next

Now that you know when pressing tofu actually matters, you're going to have a much easier time with tofu recipes. 🙌

Next up:

• How to Cook Tofu (baked, pan-fried, air fryer)
• 80+ Easy Tofu Recipes

Got tofu questions? Drop them in the comments and I'll help you out. 💛
Bon appetegan!
Sam Turnbull

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