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Model: Tofu Press - Tofu Press Dishwasher Safe for Easily Pressing Out Water from Organic Silken Soft Tofu and Extra Firm Tofu - BPA Free
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What is this thing? People put tofu through a special equipment before cutting it?
Pressing the water out improves the texture and allows it to absorb more flavor. I used to just place the tofu in a towel and put a sheet pan over it with same canned goods for weight but will say a tofu press is much easier if you make it enough to justify.
I have a more robust looking model that has plastic clips that lock it down: https://www.amazon.com/Dishwasher...8KF4C?th=1
I just use 2 plates, some napkins and a put a cookbook or something heavy on top. This is pretty cheap and probably does a better job, but I don't eat enough tofu to warrant it taking up kitchen space
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Today's hardware prices might make this obsolete but here is the guide I used to make my own press. I didn't use the fancy and pricey knobs they used. I used regular wingnuts. I also used a thinner 1/8" cutting board but it was too flexible so choose a stiffer material. I also couldn't find the right springs and mine tends to bind when really cranking down the press.
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Tip: slice or cube your tofu, put it on a dinner plate, microwave for 4-8 minutes. No pressing needed. To quick infuse flavor, season afterward and microwave for another minute or two. After pop it in a bag with cornstarch, shake up, and fry in a bit of oil or stick it in the air fryer, coating all of the tofu sides with spray oil (or cooking spray).
Tip: slice or cube your tofu, put it on a dinner plate, microwave for 4-8 minutes. No pressing needed. To quick infuse flavor, season afterward and microwave for another minute or two. After pop it in a bag with cornstarch, shake up, and fry in a bit of oil or stick it in the air fryer, coating all of the tofu sides with spray oil (or cooking spray).
No it's not. It's to press the water out of store bought tofu. Nobody makes tofu form scratch and I live in Japan. If you did make it from scratch you wouldn't use a press to do so.
No it's not. It's to press the water out of store bought tofu. Nobody makes tofu form scratch and I live in Japan. If you did make it from scratch you wouldn't use a press to do so.
Nothing beats a fresh tofu that is handmade. Not hard to do with a mold like this.
What is this thing? People put tofu through a special equipment before cutting it?
It's not required but pressing out the water gives you a firmer texture. And because tofu is spongy, pressing out the water allows it to soak up external flavors.
You can achieve similar results by freezing the tofu before cooking.
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You know how compression works. Something has to give over time.
I bought a version that has a screwed turning with spring for 17 bucks. compresses 75%.
Tofu is cheap. So is that tool. But cheap is cheap. I think 17 bucks is cheap too.
How many pressure setting do you get with a spring/screw. Alot more than 3
https://www.amazon.com/Tofu-Press...B0CCNFW
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You know how compression works. Something has to give over time.
I bought a version that has a screwed turning with spring for 17 bucks. compresses 75%.
Tofu is cheap. So is that tool. But cheap is cheap. I think 17 bucks is cheap too.
How many pressure setting do you get with a spring/screw. Alot more than 3
https://www.amazon.com/Tofu-Press...B0CCNFW
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You know how compression works. Something has to give over time.
I bought a version that has a screwed turning with spring for 17 bucks. compresses 75%.
Tofu is cheap. So is that tool. But cheap is cheap. I think 17 bucks is cheap too.
How many pressure setting do you get with a spring/screw. Alot more than 3
https://www.amazon.com/Tofu-Press...B0CCNFW
I have a more robust looking model that has plastic clips that lock it down:
https://www.amazon.com/Dishwasher...8K
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https://dadand.com/build-diy-tofu-press/
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Our community has rated this post as helpful. If you agree, why not thank alexxela
No it's not. It's to press the water out of store bought tofu. Nobody makes tofu form scratch and I live in Japan. If you did make it from scratch you wouldn't use a press to do so.
No it's not. It's to press the water out of store bought tofu. Nobody makes tofu form scratch and I live in Japan. If you did make it from scratch you wouldn't use a press to do so.
You can achieve similar results by freezing the tofu before cooking.
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