While I was writing a post involving marinated tofu for the blog, I googled “how to press tofu” with the intent of linking to it for the recipe. During my search, I came across a TofuXpress, which I own and find useful for transforming the texture and density of tofu, but using this does not produce the same result as incorporating in some kind of absorbent material (towels) to get out virtually all of the moisture.
And although many of the links I found involved a weight and towels, I couldn’t find a “how to” that followed my method. So I thought, “Why not make my own?” Now, this isn’t rocket science, but properly pressed tofu is an essential step when marinating, as it maximizes the tofu’s ability to fully absorb the flavor of the marinade.
Step One: Grab four thick handtowels and place the block of tofu on a cutting board like so:
Step Five: Place, one by one, large, heavy coffee table books, until you’ve added about 10 pounds of books. Let the tofu press for at least one hour before removing the weights: