Don’t have a tofu press? No problem! You can still prep tofu for stir-fries, curries, or baking using a few simple kitchen items. Removing excess moisture is key—it helps the tofu absorb more flavor and cook up with a better texture. Tofu becomes truly delicious when paired with flavorful sauces. Our family enjoying it air-fried, stir-fried, or seared until golden and crisp.
Ingredients
1 block of extra-firm or firm tofu
2–3 layers of paper towels or clean kitchen towels
A flat plate or cutting board
A heavy object (e.g., a mortar, a small cast iron pan or canned goods)
Drain the Tofu Remove the tofu from its package and drain the water. Gently pat it dry with a clean towel or paper towels.
Wrap the Tofu Place the tofu block on a clean kitchen towel or several layers of paper towels. Wrap it fully so it's covered on all sides.
Press the Tofu Place a cutting board or flat plate on top of the wrapped tofu. Add a heavy object on top (like a cast iron pan or a bowl filled with canned goods). Let it press for 20–30 minutes to release excess water.
Pat Dry and Slice After pressing, unwrap the tofu. Pat it dry again if needed, then slice or cube it as desired for your recipe.
Recipe Note
• For crispier tofu, press longer (up to 1 hour). • Freeze tofu beforehand for a firmer, chewier texture and better absorption. • If you're short on time, even a 10-minute press helps!
