How to press your tofu and remove moisture so it can soak up more flavor

• Tofu is a spongy, plant-based protein that typically comes packaged in water.
• Pressing moisture out of tofu can help you achieve a crispier texture that absorbs flavor better.
• You can use a tofu press or a combination of common kitchen tools to press your tofu.

If you're just dipping your toe into the world of plant-based proteins, you need to know how to press tofu. Made from coagulated soybean curds, tofu is a staple ingredient in many East Asian cultures as well as in vegan and vegetarian diets, though meat lovers can enjoy it all the same.

Tofu's sponge-like quality means that it absorbs whatever flavors it is prepared with, making it an incredibly versatile ingredient. Pressing it is one way to increase tofu's flavor absorption.

Quick tip: Tofu comes in varying levels of firmness: Silken and soft tofu contains more moisture, whereas firmer tofu has less and holds its shape better, making it ideal for pressing.

Why press tofu?

Tofu is made largely of water and it also comes packaged in water to keep it fresh. The process of pressing the tofu releases the excess water and allows your tofu to better absorb whatever it is marinated in, making for a crispier, flavorful texture.

"It's not something that's mysterious. Just like any animal protein, you need to learn how to manipulate it and you need to learn how to season it," said Andrea Nguyen, the author of Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home.

Make sure you're only pressing firmer tofu, as the softer varieties can't withstand the pressure. Nguyen uses super firm, which comes in vacuum sealed packaging with very little water inside.

She likes to simmer her pressed slices of tofu in a homemade sauce and allow them to marinate overnight before baking. The pressed tofu works well when you'd like it to hold its shape, like in stir fries or pan fried dishes.

How to press tofu with common kitchen tools

It's easy to press tofu using what you have around the house – in fact, Nguyen said she doesn't even own a real tofu press. She uses dish towels or paper towels to absorb the moisture, along with salt, a plate or baking sheet and a large can of food to weigh it down. A heavy frying pan, book, or small exercise weight can also work.

Here's how to press tofu:

1. Drain your tofu. Carefully cut a slit in the package and dispose of any excess water.
2. Prepare your pressing station. Set up a plate or baking sheet, then put a towel down on top of it. Nguyen prefers folded non-terry dish towels because they're more absorbent and sustainable, but paper towels work too. If you're using paper towels, layer two or three together to increase their absorbency.
3. Place and salt your tofu. Remove the whole block of drained tofu from its package and set it down on top of your towel. Season all sides of the block with salt – this will also help to draw out moisture.
4. Weigh it down. Set a flat object – a plate, baking sheet, or cutting board all work – on top of the block of tofu. Put your weighted object, like a large can of food, a heavy book, or a small exercise weight, down on top of the flat object, making sure the weight is distributed evenly and that it's not so heavy that it crushes your tofu. If your tofu starts to crack under the pressure, take it off and reduce some weight.
5. Wait at least 30 minutes. The longer you wait, the more moisture will be released, but leave it to sit 30 minutes to an hour at minimum. If the room is between 65 and 70 degrees Fahrenheit, Nguyen says you can even leave salted tofu out overnight. Replace the towel halfway through and adjust your weights as needed. You'll know your tofu is done when the towel is thoroughly saturated and the block is visibly thinner from the moisture loss.

Quick tip: If you're short on time, try doing a quick press. Cut the block into small, uniform pieces, wrap them in a towel, and gently apply pressure with your hands. Your tofu may take longer to cook and won't be as crispy, but since it's plant-based, Nguyen notes that food safety is not a concern as it is with meat.

Using a tofu press

If you have access to a tofu press, they're a bit more efficient and hands off than a DIY setup.

There are two types of tofu presses: a plate press and a box press. Plate presses have two flat surfaces secured by screws or knobs, which you tighten to squeeze the tofu. Box presses consist of a tub to place the tofu in and a tight-fitting lid that applies just enough pressure to push out excess moisture.

Some presses have a designated place to catch the excess water as it is released, and some don't – so you may want to use the sink or a baking sheet to avoid mess.

To press the tofu, drain the excess water from the package, and place your block of tofu in the press. Twist the knob or screw(s) of your plate press, or lock the lid of the box press into place.

When using a press, you only need about 15 to 20 minutes to get your tofu into cooking condition, but you can place it in the fridge and keep it presing overnight to release even more moisture if you'd like.

Freezing pressed tofu gives you even better results

Freezing tofu might seem like an unnecessary step, but it's another great way to draw out even more water, further increasing its flavor absorption capabilities. Frozen tofu lasts for a few months – much longer than refrigerated tofu – and also gives the tofu a chewier, meat-like texture.

If you're pressing more tofu than you can use, slice what's left of the block into half-inch slabs, then place in the freezer on a baking sheet overnight. Transfer to a resealable bag, and move it to the fridge when you're ready to thaw and use it.

Insider's takeaway

Tofu is a moist, spongy protein made from soybean curds. Pressing it is one way to draw out excess water before cooking, which will help it absorb flavors and crisp up as you cook.

Use firm tofu varieties and make your own press with common kitchen tools or use a tofu press to squeeze out the moisture.