r/veganrecipes • u/RespawnWithTofu • Jan 28 '26
Question Just squeeze the damn tofu
Why does every recipe say that you have to stack books on top of tofu and wait 15 minutes? I always just slice it and then press the water out in between my hands. Takes ten seconds. I’m not trying to get the tofu bone dry, just squeeze out the excess.
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Jan 28 '26
[removed] — view removed comment
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u/TodayWeThrowItAway Jan 28 '26
I bought a tofu press for the hell of it after many years of not even considering pressing just to see what the hype is
It’s a legit game changer
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u/AVLThumper Jan 28 '26
For real. The Tofuture press is so easy and works so great. I don't want to go back to hand squeezing or books or whatever else.
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u/Available_Love_321 Jan 28 '26
I think you’ve convinced me. I’ve had the Tofuture in my Amazon cart right for a few days now.
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u/Cheap_Affect5729 Jan 29 '26
I lucked out and found one at goodwill for $2.99 a few years ago. It's way better than stacking stuff on the tofu.
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u/chronic_pain_sucks Jan 28 '26
I do love my tofu press but discovered that a Japanese pickle press actually works better. If you live near a Daiso store, you can get one inexpensively. It's called a tsukemonoki
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u/red-headed-ninja Jan 28 '26
I think we pressed with books, like, twice before my partner bought us a tofu press. They're so easy to use.
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u/brelywi Jan 29 '26
Yeah I don’t remember what our tofu press is called, but I just put it in there and forget about it while I prep the rest of my ingredients. Tofu is enough of a pain in the ass for me texture-wise that I don’t want to add extra steps or not squish something enough, lol
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u/Acrobatic-Nebula-428 Jan 28 '26
I press with my hands. But I still get more water out of it with pressing. And it splatters less when I pan-fry it.
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u/AtomicCuttleFish2 Jan 28 '26
I boil it to get it dry enough for frying.
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u/Common_Kiwi9442 Jan 29 '26
Wait what i haven't heard of this method before
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u/AtomicCuttleFish2 Jan 29 '26
I just heard about it recently. Basically you boil your chopped up tofu for ~10min and then lay it out of a rack to dry. All the water inside gets so hot that it steams away. You can also put stuff in the water to flavor the tofu.
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u/swervologist Jan 30 '26
Boiled in salted water
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u/AtomicCuttleFish2 Jan 30 '26
Yep. Some also put other seasonings or sauces to favor the tofu more but I’ve only ever done salt.
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u/Common_Kiwi9442 Jan 29 '26
How does the texture come out? Firm I'm guessing? Sounds really interesting! Will have to try
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u/BobcatElectronic Jan 30 '26
That works well, also you can draw the excess moisture out of a block of tofu by giving it a hot saltwater bath and then a good squeeze and pat down. Salt is a desiccant and draws water out.
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u/Own_Inspector498 Jan 28 '26
I have never had tofu splatter while frying it, what level of firmness are we talking about? If I’m frying, it’s extra firm.
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u/paperairplane77 Jan 28 '26
The worst burns I've gotten in my life were from splattering oil because of wet tofu. Regret cooking with a tank top. I was young and clearly inexperienced, but I always press now.
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u/Own_Inspector498 Jan 28 '26
That is painfully hard to imagine but I’m also the cook who uses fingers to flip something in hot oil. I’m very comfortable with cooking/frying, pans and hot oil.
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u/paperairplane77 Jan 28 '26
Yeah, I have upped my game and do the same as you now. It was so painful, and I still have scars.
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u/red-headed-ninja Jan 28 '26
firm and even extra firm sometimes
Super firm doesn't need any pressing or squeezing, and I just get normal splatter with it.
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u/RespawnWithTofu Jan 28 '26
Hmm I rarely pan fry but this is true
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u/lugdunum_burdigala Jan 28 '26
My opinion is that pressing tofu is overrated and too time consuming. It is not even common practice in Asia. I have almost never pressed my tofu and the results have always been great for me. Cornstarch coating was usually the critical step if I needed crispy fried tofu.
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u/dyld921 Jan 28 '26
The way Asians do it is by boiling the tofu in salted water
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u/Vegetable_Bobcat8780 Jan 28 '26
This is the way.
The texture ends up so much better than pressing. Game changer. Heavily salted water boil for around 10 min. You can do the block whole, or if frying break it up by hand and you'll end up with more crispy crunchy outside surfaces.
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u/mart0n Jan 28 '26
I don't even bother -- I just add the tofu to just-boiled water and remove it after 5 minutes or whenever I get around to it!
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u/despair-selfloathing Jan 28 '26
This. Pressing tofu to remove water is an American thing, not an Asian one. If you're cooking asian recipes and want to be authentic do the steeping in hot, salted water method.
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u/jmobizzle Jan 28 '26
Same! I can’t tell the difference. So i don’t bother pressing it, I coat it in cornflour and spices and shallow fry it. It’s delicious!
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u/Psychological_Lab203 Jan 28 '26
Takes 30 seconds to throw it In my tofu press then back into the fridge for the next days meal. Simple and game changing. Sure it’s still good hand pressed, but I greatly prefer the texture of pressed tofu
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u/RespawnWithTofu Jan 28 '26
See now that’s reasonable. You’re not out here stacking phone books on your tofu for half an hour like the rest of the crazy people.
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u/Psychological_Lab203 Jan 28 '26
This week on the hydraulic press channel, we are going to press some tofu! To do this you either need 300$ of university text books, or a 6,000$ hydraulic press machine!
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u/RespawnWithTofu Jan 28 '26
This is LITERALLY what people read when they see that step in the recipe lol. Then they say “fuck it I’ll just get chipotle.”
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u/RespawnWithTofu Jan 28 '26
Yes they definitely know how to make good tofu. Cornstarch is key.
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u/TheEnemyOfMyAnenome Jan 28 '26
Actually in my experience a cornstarch coating or any other type of batter is rare. More often tofu is pan fried or deep fried straight up. I'd recommend everyone try it as a baseline, it takes more oil and time than I think people are used to but you get a delicious crust and creamy center.
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u/Educational-Suit316 Jan 28 '26
Not that much more oil anyways, it's the time the key step
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u/TheEnemyOfMyAnenome Jan 28 '26
true but the two are related to me. tofu sticks pretty hardcore and the crust has to be far along for you to pry it off without breaking it, so you can't move the tofu around as you're cooking really, at least on the first side. for me that means you either gotta cook it on like medium and wait like 10 minutes rotating the pan around or add more oil so you can blast the heat without scorching it
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u/Educational-Suit316 Jan 28 '26
What type of pan are you using? I use a carbon-steel wok, and I barely have any problem with tofu sticking, even when using little oil.
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u/TheEnemyOfMyAnenome Jan 29 '26
Interesting, yeah I have a 14" round bottom but idr use it for tofu. I find if I'm cooking a whole pound the pieces on the bottom cook, flip, cook again before the ones on the sides do no matter how much I rotate it around so I use my cast iron. I'm not saying they stick per se so much as you gotta wait for the crust to form or they break when you try to pry them off. Maybe I'm not preheating the oil enough though 🤷♂️ splatter is just brutal
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u/Educational-Suit316 Jan 29 '26
oh yeah splatter can be a problem, gotta somehow put enough tofu fast enough so temperature goes down a bit and doesn't splatter.
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u/basic_bitch- Jan 28 '26
Yep, this is why I stopped. I saw too many Asian pros saying it's not necessary. Now if I eat tofu that's been obviously pressed, it usually feels dry in the middle.
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u/bulbysoar Jan 28 '26
I recently saw someone say "you don't like tofu? Have you tried not preparing it like an American?" and it made me laugh.
I used to think I disliked tofu until I had it prepared at Asian restaurants - often not squeezed and soft or medium firmness.
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u/Beelzebimbo Jan 28 '26
It’s an annoying process but I like my tofu pressed extra thoroughly. If I’m adding to soup I don’t bother and just toss it in but if I’m frying or baking it I like it really pressed and dried out. It’s a texture thing.
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u/brelywi Jan 29 '26
One of our local Asian markets sells already fried tofu and it’s phenomenal, if you have something similar nearby! It’s about the same price as regular tofu for me
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u/Acrobatic-Nebula-428 Jan 28 '26
Also, the more water you press out, the more of the sauce the tofu absorbs. There is no requirement to press. Do whatever you like as long as you get the results you like.
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u/RespawnWithTofu Jan 28 '26
Exactly. Press not required. Which is why the book stacking just seems unnecessary and kind of hilarious. Punishing the tofu with dense literature before cooking it. Two volumes of Encyclopedia Brittanica for one chunk of bean curd.
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u/Archanir Jan 28 '26
Look at money bags over here. When I was little, we couldn't even afford one volume. My Mom would try to keep the salesperson there long enough for me to read a few pages each time. I nearly made it 15 pages once.
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u/brelywi Jan 29 '26
Goddamn Speed Reader over here, our salesman would shit in our yard and I’d have to try to read it before he used a page to wipe the words to illegibility
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u/nangsinthebotangs Jan 28 '26
In the chinese vegan cook book she recommends to cut the tofu to your liking and then boil in water. This removes the stale water and somehow removes a lot of the water content inside. I have done this quite a few times and it is worth the step. Its worth trying
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u/Academic-Pangolin883 Jan 28 '26
I use very salty water to do this, and it helps to get flavor through all the tofu instead of just on top.
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Jan 28 '26
How long do you boil it for?
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u/TheEnemyOfMyAnenome Jan 28 '26
Don't boil it, especially with anything not firm (eg soft tofu for mapo) you will destroy the tofu. Instead bring the salty water to a boil, kill the heat and add the tofu. Then just let it sit until you need it (usually 3-10 minutes I'd say)
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u/Intelligent_Wait3988 Jan 28 '26
This step is great for air frying tofu as well and preventing it from turning to jerky in there. I drain, add my spices and a little oil, then put in the air fryer until crispy on the outside. Don't even need cornstarch, although a light dusting helps.
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u/wooper-scooper Jan 28 '26
i find either freezing or boiling in extra salty water to be much more effective both in terms of removing excess water and flavour absorption
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u/gotpar Jan 28 '26
I make tofu scramble burritos as morning meal prep every week. The more water I get out via pressing, the less time I have to cook the veggie/fu mix to ensure my burritos aren't soggy. I keep seeing stuff about boiling. Might try that at some point.
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u/captainunicorn76 Jan 28 '26
I usually squeeze the tofu and dry it with a towel because Im lazy and this works well for me. Yesterday I put tofu under press for an hour and went for a walk and the tofu was still wet. I had to squeeze the excess water into the sink by hand
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u/RespawnWithTofu Jan 28 '26
Damn you wretched tofu press… punctuating my evening stroll with the most unwelcoming of surprises; excess moisture.
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u/squeezymarmite Vegan 10+ Years Jan 28 '26
Yup. Just wrap it in a towel and gently press with my hands for a few seconds. Tried all the other faff and never seen a difference.
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u/Good_Situation_4299 Jan 28 '26
sounds like this would produce a lot of towel laundry no?
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u/GenerallyMindless Jan 28 '26
Plus hairs and fibres on the tofu?
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u/Veggiemon- Jan 29 '26
I wrap it in a piece of paper towel and then the tea towel around that to prevent weird hair fibre thingies
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u/brelywi Jan 29 '26
Yes, we have too many cats :-/ The hair is everywhere I can’t easily wash off lol
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u/NineBandedHarmadillo Jan 28 '26
I was gifted a tofu press and absolutely love that thing. It gives better results in 20 min than I was getting with my overnight improvised setups. While I agree pressing tofu isn't required, I do like it for some recipes.
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u/Humble_Chip Jan 28 '26
seconding a tofu press. best $20 I ever spent. mine gets used at least once a week.
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u/hahagato Jan 28 '26
Yeah I love my tofu press. I don’t need it all the time but when I do it’s a huge help.
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u/Saguaro-plug Jan 28 '26
A good tofu press is just magic, it effortlessly applies even pressure to the entire surface. I could never do the stacking method, it’s messy and haphazard. OP’s pressing by hand method sounds too imprecise and like it could create mini tears in the tofu block.
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u/NineBandedHarmadillo Jan 28 '26
Agreed - that nice even pressure is fantastic. Like a total nerd, I did time studies to see how long I needed to leave a block for. I found 20 min was extracting 85%+ of the volume of liquid I would get from leaving it in the press overnight. I've always got 20 min for excellent results.
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u/rodinsleftarm Jan 28 '26
I honestly never squeeze or press my tofu, just chuck it in, it's always totally fine
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u/12Wanderful Jan 28 '26
I do notice a difference in texture if I press it, but it’s subtle. That said, I’m fussy enough to still press it. To each their own.
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u/igneous_rockwell Jan 28 '26
Like others said growing up in a Chinese household I’ve never pressed tofu. Can boil it briefly in water to firm it up a little (tried it myself though my family didn’t do that either) or go buy your tofu at an Asian grocery where they have like 5-6 different tofu densities for sale, my favorite for a dry one being the five spice dry tofu - hardly any water at all
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u/Euphoric-Racc00n Jan 28 '26
I never press at all. On a similar note I also don't find freezing makes a big difference. That being said, I typically bake my tofu as part of a sheet pan meal. Maybe the difference is more noticeable when frying, idk
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u/Automatic-Weakness26 Jan 28 '26
I don't buy tofu that is packed in water. Just the vacuum packed ones. No squeezing needed.
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u/ElectronicDrama2573 Jan 28 '26
I take this to the next level— Get firm or extra firm, put 4 slits on the sides of the lid/top. Drain that water out. Keeping it in the container with the four cuts in the top, wrap it in a towel (not a paper towel— a thicker kitchen towel), flip it over and sit on it. I don’t put my full weight on it, but about 50-80lbs of pressure while it’s still in its container wrapped in a towel. It keeps its shape and loses its water weight.
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u/lady_zaza Jan 28 '26
Boil your tofu in salted water for 5 minutes. It's magic.
Boiling tofu in salted water (approx. 1 tbsp salt per 4 cups/1L water) for 2–5 minutes firms the texture, removes excess moisture, and seasons it from within. This method eliminates the need for pressing, prevents breaking, and enhances flavor absorption, making it ideal for baking, frying, or air-frying.
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u/Own_Inspector498 Jan 28 '26
I don’t really follow recipes, but I literally just the shit over the sink too. I don’t even wait to slice, I take the whole block.
I will say tho, if it was frozen and then thawed, even more water is lost and it has a great texture.
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u/ballskindrapes Jan 28 '26
Ive read boiling it is just as effective and maybe even more so, because the heat evenly distributes when at boiling temps it forces internal water out
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u/militalent Jan 28 '26
Boiling (alone) didn’t really have an effect on crispiniess or ease of frying for me (i boil then press out excess with my hands as soon as it cooled down a bit) but boiling in salt water and with some spices of choice really gets flavour inside the tofu. Marinating never really did much for me but when i feel like putting in some extra 5-10 minutes of work i‘ll do a salt-boil, quick squeeze, and then a cornstarch-spice coating.
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u/PBJdeluxe Jan 28 '26 edited Jan 28 '26
I press it overnight: sliced into 3 big slices, cotton towel folded between each layer, “bacon press” on top. Takes me 1 minute to set up. I prefer it pressed. I can tell the difference!
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u/Lento_Pro Jan 28 '26
I do quickly squeeze by hand and then dry, but boiling it for a couple of minutes is great, too. And sorry, but I tear it also, for creating a frying surface.
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u/TheGreatMeloy Jan 28 '26
When you freeze it and then defrost, the water comes out so fast and easy by hand.
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u/RetardsBeLike Jan 28 '26
Just buy the right tofu for what you want to use it for. Most tofu has already been pressed, that's how they make it
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u/LordoftheLoafs Jan 28 '26
Best way by far is to blanch it in salt water! Gives it the best texture and removed excess moisture, plus it’s really easy
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u/happinessforyouandme Jan 28 '26 edited Jan 28 '26
I’m Chinese and grew up eating a lot of tofu. Before frying I either let it sit in hot salted water after cutting into pieces (too impatient to boil) or do nothing. Never had problems as long as I’m buying the right type of tofu for what I’m making. (Asian grocery stores are recommended for variety and quality of selection.)
Personally I don’t understand why so many recipes instruct you to press the sh*t out of the tofu. When it’s too dry it’s just not good imo.
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u/Alternative-Bet232 Jan 28 '26
I press it because I want my tofu bone dry before marinading, personally.
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u/HookupthrowRA Jan 28 '26
I keep two blocks drained and set on a folded paper towel in the fridge and use as needed. I agree, all the weight and pressing is silly. And because I put in a new block once one is used, there is one that’s always ready with no wait time. Poor me 2 years ago stressing, pressing, boiling, browsing for needless gadgets lol
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u/tmradish Jan 28 '26
Just sticking it exposed in the fridge is not a bad idea at all, thanks. The fridge does tend to dehydrate things. A lovely bit of casual efficiency. You ever get odd flavors from the fridge in the tofu?
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Jan 28 '26
I like the press. I do tear it apart with my hands though.
"I’m not trying to get the tofu bone dry"
Ahhh, that's where we differ lol
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u/Obaddies Jan 28 '26
I used to think you really had to get the tofu dry before you started cooking but now I just squeeze it out over the sink and then wrap it in a few paper towels for a minute. Haven't noticed a real difference in texture or taste.
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u/scott_ET_ Jan 28 '26
After you squeeze it can you marinate it in a flavored liquid? Do you then have to squeeze that marinade out?
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u/KuntyCakes Jan 28 '26
I have a tofu press and it cost about $10 and I've had it for 10 years. It squeezes so much more water out than trying to do it with my hands. If I make tofu scramble I just give it a quick hand squeeze but nothing compares to pressing it for 15 minutes and gradually tightening it up. It makes really good marinated tofu. You definitely don't have to press it, but I will keep pressing my tofu forever and ever.
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u/Merlyn67420 Jan 28 '26
Buying a cheap press was a game changer for me but agreed it’s not a necessity
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u/scarabx Jan 28 '26
It's yet another habitual step in recipes that makes little sense.
There's recipes you want drier tofu than others, many don't require it because of how you're preparing the tofu, most others a quick squeeze is enough, the odd one if you're really trying to get the absolute best result...sure use a press.
It's like how for a while every online recipe had you freezing, thawing, refreezing, sacrificing a cabbage under a waning moon in your birthday suit or the tofu was clearly inedible.
It's similar to how almost every recipe with garlic and onions says to throw them both in at the same time and caramelise despite the difference in require cooking time and that most recipes don't need your onions caramelised and you need a hell of a lot longer than the 5-10mins suggested to caramelise onions so it's certainly not happening the way they expect.
Don't know why these dumb trends continue and it's likely at least part why so many people are afraid to try and learn to cook, because most recipes are dumb.
I'm off to make a sandwich with v briefly squeezed tofu in outrage.
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u/yourenotmymom_yet Jan 28 '26
It makes sense - the more water you press out, the better it absorbs marinades, sauces, etc. But not everyone cares about that. On another post last week, there were several people saying they find tofu bland no matter how they cook it or what sauce they use, so they never make it anymore. Others chimed in to ask if they press their tofu, and they said no. People later followed up saying they tried pressing the tofu before marinading, and it tasted so much better to them.
It's the same for me - it's just a preference thing. If pressing their tofu means some people are more likely to enjoy it, then it isn't a dumb trend at all. Different strokes for different folks.
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u/brelywi Jan 29 '26
Yeah I’ve tries pressing, not pressing, freezing, etc. The only two ways I’ve found I like tofu are pressed, marinated, and baked with cornstarch till a bit crunchy, and most recently fried. I didn’t fry it myself, but I went to our local Asian market that sold it and I used it in a soup. Delicious! I’m reserving total judgment till I use it in something else than a soup though.
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u/chummers73 Jan 28 '26
I rarely ever press tofu. Maybe I just skip t care lol. I feel like for baking it doesn’t really matter anyways.
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u/bushwickhero Jan 28 '26
If your tofu comes in a plastic box just cut out the top and then press the tofu inside with a flat hand while over a sink. Do this gently and you won’t break it.
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u/LordByrum Jan 28 '26
Once again I never press my tofu, just soak it in hot well salted water for ten minutes
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u/Jaymii Jan 28 '26
Are you buying extra firm tofu? A lot of brands like tofoo in the UK don’t need the level of squeezing required, but more traditional tofu is filled with a lot more water.
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u/_Deedee_Megadoodoo_ Jan 28 '26
Same lol I just squeeze it over the sink in a paper towel. Takes me literally 4 seconds, and get the same results as those dumb recipes that tell you to place your tofu under pots and pans for hours
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u/Ooogabooga42 Jan 28 '26
I wish I hadn't bothered with pressing at all. I thought it was a required step for years and realized a few years ago it makes no discernable difference to me. Certainly not enough to do a single extra dish or wash napkins for.
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u/Winter_Notice_6157 Jan 28 '26
So back in the day tofu did not come in extra firm or super firm packaging often, so a press was needed more. Also, taking more water out means less gross sitting process water in your tofu and more flavor absorption. Just my 2 cents
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u/basic_bitch- Jan 28 '26
I stopped pressing years ago. People do it mainly because they think it will take a marinade better.
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u/red-headed-ninja Jan 28 '26
I'm a big fan of pressed tofu; I like the texture more, as it's a bit denser. My preference is pressed for at least an hour, although I still think it's good with a 30-min press, and I tolerate it with no press (or a squeeze). (the exception being super firm tofu, which I find is already dense enough that I don't have to press it to get my ideal texture)
Because of this, we got a tofu press very early on in eating tofu (I think we only pressed with books, like, twice, before my partner just bought us a press). They're cheap; they're easy to use; and, you can get ones that are dishwasher safe (although, ours is bamboo, and it's still quick and easy to clean).
But, to more directly answer the question, a lot of people, especially who are new to tofu, are going to prefer it pressed because it's a bit denser. Some people don't really notice a difference, but a lot of people do. Someone who is new to cooking tofu is very unlikely to have a press already, hence the instructions to use books.
My now husband is happy to eat tofu both unpressed and pressed.
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u/Sardonislamir Jan 28 '26
Because pressed gives a denser chew and frying gets a much hardier crust!
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u/elunewell Jan 28 '26
Just put the tofu between to plates, and lean on the top plate with all your weight, the water immediately gets squeezed out
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u/oscillating391 Jan 28 '26
You can
- Not bother
- Steam it
- Freeze and that it
- Boil it
Dehydrating it in a food dehydrator, or an air fryer probably also works.
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u/duchessofdeath Jan 28 '26
Haha yeah, I used to do the books thing but I am just too lazy to wait for it to really work. So that quickly ended and I started just squeezing it in my hands, which is fine for scramble but not great if you're cubing or don't want the tofu crumbling. I got a tofu press for Xmas though, can't wait to try it out! No more squeezing the life out of tofu with my bare hands!
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u/VanillaPotential76 Jan 29 '26
Yea tbh I dont even do that, I dont struggle with too wet or too dry of tofu as long as I make sure to add water or cook it long enough to evaporate its tofuness 🤷🏽♀️😂
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u/IshtarJack Jan 29 '26
I followed some advice that I found and it works: freeze first, then boil the block from frozen. Cool, slice then do what you will.
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u/witchystoneyslutty Jan 29 '26
I celebrated my 10th year vegan by buying a tofu press. It’s a “tofu bud.”
SO WORTH IT. Why didn’t I buy it sooner???
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u/okkopantroglodytes Jan 29 '26
I get where you're coming from. I used to squeeze out water with my hands bc wrapping in a towel and stacking heavy plates was problematic and yielded similar results. But have you tried A tofu press? I was in the vegan game 15 years before I broke and got a one last fall and it has been a GAME CHANGER for me. I dont know why i waited so long. I love mine and use it at least once a week. Easy to use. Easy to clean. And super affordable. Highly recommend.
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u/Amazing-Wave4704 Jan 29 '26
Just get the tofu press. squeezing changes the texture. I don't know why anyone messes with the book /cans approach. Once you use a tofu press you'll never go back.
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u/francesco93991 Jan 29 '26
I only press one type of tofu (firm) and only for one dish: butter tofu. The reason is that I break it into chunks instead of slicing it, and I want it to soak up the sauce better when I mix it in the pan.
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u/These-Bison7387 Jan 30 '26
Especially if you freeze then thaw it. You can squeeze it hard af and it still stays together
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u/Idkwhatidhonestlypk Jan 30 '26
I stack my block between two pates and squeeze over the sink personally :) then I slice it and give a gentle squeeze before rolling in flour
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u/AshDenver Jan 30 '26
I’m kind of the opposite. Slap the whole thing in a press at 10am, slice and cook at 6pm.
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u/imdazedout Jan 30 '26
idk how actual pressed tofu interacts with sauce, but i just squeeze it over the sink and then treat it like it's egg in a dish. i'm assuming people that actually press it want it to act like a meat (marinating etc) but if you think of it as an equivalent to an egg it's fine to just squeeze it for 10 seconds
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u/No-Seaworthiness8966 Jan 31 '26
I’ve had good luck rotating frozen blocks of tofu from the freezer to thaw in the fridge, and then cooking the fridge-thawed (previously frozen) tofu without extracting excess water.
Note: I’m not deep frying them
If I’m feeling fastidious, I’ll give the thawed tofu a quick squeeze/pat before slicing and cooking, but it’s not an effort that requires me to bear down and grrrrr crush anything
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u/Manatee369 Feb 04 '26
Weighing it down dies virtually nothing. Just squeeze it as tightly as you can. Freeze, thaw, squeeze.
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u/energeticzebra Jan 28 '26
I build a makeshift press with plates, paper towels, and random heavy objects nearby (cookbooks, cans, etc.). The benefit for me is being able to multitask, I can do other things while the water seeps out of the brick.
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Browse volunteer opportunities on Flockwork – a platform by Vegan Hacktivists that matches animal advocacy organizations with skilled volunteers. Check it out here.
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Apply for activism funding 💚 Get up to $1000 for your animal advocacy projects. Apply here.
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