How to Press Tofu

Pressing tofu is a simple way to improve its texture and help it absorb more flavor when cooking. Tofu is packed in water, and removing that excess moisture makes it firmer, less crumbly, and better for browning.

1. Start by taking the tofu out of its package and draining the liquid.
2. Place the block on a plate or cutting board lined with paper towels or a clean kitchen towel.
3. Add another layer of towels on top, then set something flat and heavy over it—like a skillet, a few cookbooks, or a plate with cans on top.
4. Let it sit for about 15–30 minutes. For extra-firm tofu, 15 minutes is often enough; for firmer texture, go closer to 30 minutes.

If you’re short on time, you can gently press the tofu with your hands over the sink to release some water, though this won’t be as effective. On the other end of the spectrum, a dedicated tofu press applies even pressure and can make the process quicker and more consistent.

Once pressed, the tofu is ready to cut, marinate, and cook. You’ll notice it holds its shape better, crisps up more easily, and soaks up sauces much more effectively.