Author: 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
- Drain the tofu and remove it from the package.
- Wrap the tofu in a clean towel (or a few layers of paper towel).
- Place it on a plate (to catch water), then set a cutting board or another plate on top.
- Add something heavy on top.
- 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
- Bring a pot of water to a gentle simmer.
- Salt the water generously (like pasta water-it should taste like the sea).
- Add drained tofu (whole block or cut pieces).
- Simmer for 2-5 minutes.
- Drain well and pat very dry.
- 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
Alejandra Vegan Gonzalez says
Hi Sam!
Great Vegan webpage! Congratulations! 😉
Nevertheless, I'd like to suggest that - as Vegans - *plastic* is not the best option (Tofuture & Ez Tofu Press). It's not the ideal tool to use if we care about the environment, and it's not healthy for our health either.
Taking care of our environment and our health (as well as our animals!) are just two of the many reasons why we are Vegan, right? 😉
I enjoy your positive energy and jovial personality!!
Good luck! 🙂
Sam Turnbull says
We all try to do our part. Personally, I am ok with plastic such as in this case where it will be used over and over again. It's the single-use plastic I find concerning such as straws, plastic cutlery, and plastic bags.
chana says
I made my own tofu press! Two plastic cutting boards, some tension screws, and a few drilled holes! DONE! Whole thing cost like $5!
Sam Turnbull says
Awesome! Great idea!
Chris Wolfe says
I bought a similar press made by the same company. The Super Tofu Press. It's very much like the EZ Tofu press but it has two extra springs (they say so you don't have to keep tightening it).
However, I tighten it very tight and the water comes out. The tofu is dry BUT a lot of the tofu is crumbly.
I'm trying to get a "meat" feel to the tofu so this is not at all what I want.
For Spaghetti? This would be great but NOT when I'm trying to make a Green Curry Tofu (usually it's made with chicken).
Any advice on this issue? Am I tightening it too much? It's definitely very flat. It actually hangs off the side of the tofu press it's so flattened.
I hope you see my question. 😀
Thanks for your posts!
Sam Turnbull says
Hi Chris, to get the densest tofu, I've had the best luck with Tofuture press. I've even left it pressing in the fridge for 2 - 3 days which makes it insanely dense. EZ Tofu press wasn't my favourite for the reasons you mentioned.
Shaida says
Another vote to review TofuXpress! 🙂
Jeppy says
I cannot stop reading Tofuture as TofuTorture
One day I'll invest in one of these as I make tofu once or twice a week, but due to my empty pockets at the moment I'll have to stick to the ole DIY towel and cutting board method. I've gotten pretty creative over the years with what I use to weigh it down I'll tell you that much (unfortunately my dog never stays put for long enough.... )
Sam Turnbull says
Bahahahahaha!! Too funny. Hey, the DIY method works just dandy, as long as you can get Rover to sit still. Hahahaha!
Rachel says
First let me say I love your recipes and your love of tofu & lentils!!!
I love that you included the raw rutes tofu press, I have had my tofu ninja two years. More costly but very tofu "impressive" in person!! Lol! Bottom line is pressing tofu is worth teh effort.
Keep up the great work sam!
Sam Turnbull says
Thank you so much, Rachel! Yes, the Tofu Ninja is very pretty! I wish it just came with a little tray to catch the water, then it would have been perfect for me. I do display it on my shelf tho, whereas the other presses are kept in a drawer. Haha. So happy you are enjoying my posts 🙂
Sandi says
About the only thing I use my George Foreman grill for is to press tofu, stack books on top and the water drains into the catch tray. The tofu does get a wavy look but it goes away.
Sam Turnbull says
Hahaha! That's an awesome idea!
Marsha says
I'm a frugal DIY-er myself, and I wonder if you've ever tried freezing your tofu? It, of course, requires time and a bit of planning, but if you freeze a package and then let it thaw completely before using, you'll find that you can just hand-squeeze so much (SO MUCH) water out of it. It gives it an awesome chewy texture and soaks up marinades like crazy.
Sam Turnbull says
Yes absolutely, freezing tofu is great. It does give it completely different texture, and I find some people love it, and some people hate it. Definitely worth a try for anyone that hasn't tested it out yet. Thanks for sharing, Marsha!
Chrissy says
This video was so helpful! I didn't realize how much pressing mattered (I mean, I did it, but kind of rushed it along)...but after watching, I bought the EZ Tofu Press, and I LOVE IT! No more wasted paper towels or annoying cheesecloth to try and rinse off w/bits of tofu stuck in it. This is simple, affordable, and it really works! My husband has always been so-so on tofu, but ate all the marinated tofu I made with the press in about 2 minutes! Thanks!!
Sam Turnbull says
That's perfect!!! So happy the video helped and that you now have your tofu game on point!! Woot 🙂
Joanne says
I love my Tofu Express! I appreciate your demonstration of other products and although I wanted to love Tofu Ninja because it so attractive, but I like having a container that catches the liquid. keep the videos coming - they are a lot of fun!
Sam Turnbull says
Thanks so much, Joanne! Glad you enjoyed the videos, I'm working on more as we speak!
Sunnyside Hanne says
This is a great post and the type i'll send to my friends when they ask those basic questions that need an in depth answer.
My mom and I collected flat grey stones on the beach about 20 years ago to press our tofu with. I have hers now on the counter with mine.
Sam Turnbull says
Awww lovely story! Glad you enjoyed the post 🙂
Ivy says
I have an EZ tofu press and I get those same cracks! I never thought of it as user error, but now that you mention it, I'm pretty aggressive with the knobs in an effort to get it to drain more quickly. I mean, who has 15 minutes? I need tofu NOW, not 15 minutes from now.
Sam Turnbull says
I did look at the instructions, and it said some cracking was natural, so I guess that's part of the press. However, I do think I went a little crazy. I bet if I tightened it slowly over half an hour it would have been a lot closer to the other tofus. 🙂
Mark Guncheon says
I'm an EZ TOFU PRESS kind of guy. Love the design. It does the job and is a good price.
Maark
Sam Turnbull says
Perfect! It is a super simple design and very affordable. 🙂
Erin says
Thank you, Sam––so helpful! Unfortunately, I guess because Canadians don't deserve anything good, the only one of those presses (including the Tofu Express) available on Amazon.ca is the EZ Tofu Press––for $69 (not including taxes and shipping)! I will sadly be using the kitchen towel–cast iron pan method after all.
Sam Turnbull says
Hi Erin, I've reached out to all three brands to ask if they are for sale in Canada somewhere. I will let you know what they say! 🙂
Maureen Cram says
I love my Tofu Express. had it for years now and it works great. Uses a heavy spring to press the tofu and it doesn't crack the tofu at all. No plate required... all the liquid is in the container. Watching all those other presses, I would say my TofuExpress is much easier to use and gets better results.
Sam Turnbull says
Great to hear! I should get my hands on one of them as well!
Joanne says
Maureen - I didn't see your post, before I commented, but I agree!
Bruce Arthurs says
If you wanted to go all America's Test Kitchen (or, I guess in your case, Canada's Test Kitchen), you could weigh the blocks of tofu before and after pressing to see what percentage of water is expelled. For even more accurate results, press each block for the same amount of time.
For small amounts of tofu (say an ounce or less, for adding to an omelet or whatever), I've found wrapping a thumb-sized piece in a paper towel (like you did with the dishtowel for a full block in the video) and pressing gently for about a moment works just fine.
Sam Turnbull says
Oh yeah! Weighing the blocks would have been a great idea. I had considered measuring the water that comes out, but you couldn't compare it to the DIY method so I decided against it. I didn't want to press them for the same amount of time because that would be ignoring the instructions, and I think to fairly test a tool you have to accurately follow the instructions it comes with. Yes, any of these pressing methods would work well with smaller pieces of tofu as well.
Susan Iseman says
I let tofu sit in boiling salted water for about 15 minutes before. Helps make it crispy. Then cover in cloth and I lay a heavy item on top to drain the moisture out. Presses seem useful but I only eat tofu 1-2 per month so an extra gadget is a bit silly. Check out Asian Tofu by Andrea Nguyen.
Sam Turnbull says
Yeah, if you are only eating tofu occasionally, I don;t think they are necessary. For me, I have it at least once a week, so I am excited to have a tofu press 🙂
Sloane says
As an extra tip for the DIY method, using textbooks on top of a cutting board works really well!
Sam Turnbull says
Or cookbooks I bet!
Lee | LifeNaturalee says
HA! I loved this 😀 I've been doing the DIY method forever (although I do have a Tofuture press on my wishlist!). It's kind of an adventure to balance the most various items on top of a tower of the "bottom plate - tofu - top plate" pressing sandwich 🙂 My go-to items are bean cans or packets of rice and I put this awkward tower in the skink just in case everything falls over...
Sam Turnbull says
Hahaha! I have definitely had my DIY tofu pressing tower come crashing down before. These presses are definitely safer for that reason! Haha
Kalliope says
TofuXpress!
Sam Turnbull says
Haha! I keep getting comments about that one, I should have tried that as well!
Nuno Dias says
You can still do it and I'd appreciate it!