How to Press Tofu (Without A Tofu Press)

Learning how to press tofu changes how well it absorbs a marinade. This guide shows you the method that makes the biggest difference using what you already have at home.

Tofu holds a lot of water—and when marinating is the goal, that water works against you. It blocks the marinade from getting in and dilutes whatever sauce the tofu is sitting in. Pressing solves both problems. This guide covers how to press tofu using what you already have at home, when it’s worth doing, and when you can skip it.

The towel method outlined here pulls more moisture from the center of the tofu than paper towels or a standard press can—and the difference shows up once it’s had a chance to marinate. A thick bath towel and about 10 pounds of books are all you need.

I’ve been pressing tofu this way for over a decade, and it’s my go-to method. Not every tofu recipe requires pressing, but this covers when it matters, how to do it, and what types can be pressed.

Do You Have to Press Tofu?

No, but it depends on what you’re making. If the recipe calls for marinating, pressing is essential. Tofu holds moisture like a sponge that’s already full. Press that moisture out first, and the tofu is set up to more effectively absorb the marinade.

For everything else? Pressing is usually unnecessary. For example, a tofu scramble doesn’t need it—moisture cooks off in the pan. Soups and braises don’t need it either, since the tofu is absorbing liquid anyway. If you’re working with super-firm or high-protein tofu, skip it entirely: it’s vacuum-sealed and already dry enough to go straight into a recipe. Soft or silken? Skip it. It’s not needed. Firm or extra-firm tofu? This is the kind to use.

TL; DR: Press tofu when marinating, and plan about an hour for it. For everything else, it’s optional.

How to Press Tofu: The Towel Method

This method works better than paper towels or a tofu press for one reason: a thick bath towel pulls moisture from the center of the tofu, not just the surface. That’s where most of the water is, and it’s what a few layers of paper towel can’t reach.

To make that difference visible, I pressed two blocks side by side—one with paper towels, one with a towel—then dropped both into a beet juice marinade, just to illustrate the difference. The towel-pressed block absorbed the color all the way through within an hour. The paper towel block stayed pale in the center. This comparison shows why this method matters. Here’s how to do it:

• Cut the tofu into 4 to 8 slabs. Slicing increases surface area on every piece, which means more contact with the towel and more moisture drawn out. A whole block pressed intact won’t give you the same result.

• Fold a thick bath towel in half and lay the slabs across it evenly. The towel needs to be thick and absorbent—a thin kitchen towel won’t cut it. Space the slabs so each one has full contact with the fabric.
• Fold the towel over the top to cover the tofu completely. Both sides need coverage, not just the bottom.
• Stack about 10 pounds of books on top. Large books work well. Add them gradually to avoid smashing the tofu. Ten pounds provides enough pressure without crushing the slabs.
• Press for one hour. At the 30-minute mark, the towel will already be noticeably damp. At one hour, you’ll be surprised how wet it is—that’s the moisture that would have diluted your marinade.

How to Press Tofu Without a Tofu Press: The Paper Towel Method

Paper towels work for blotting surface moisture, which is all some recipes need. For scrambles, quick sears, or anything hitting a hot pan where you just want to reduce exterior moisture, they’re a perfectly good option—but they’re not as effective as a towel for pressing.

They can’t pull moisture from the center of a tofu block the way an absorbent towel does, and depending on how much moisture your tofu holds, you will go through several layers before enough moisture is pulled out. For marinating, the beet juice comparison above shows exactly what happens.

The slab pressed with paper towels stayed pale in the center. The towel-pressed slab absorbed the color all the way through. More absorption = more flavor.

With that in mind, here’s how to do it:

• Wrap the tofu block in several layers of paper towels. A single layer won’t absorb enough—use at least three or four on each side.
• Place it on a flat surface and set something heavy on top. A cast iron skillet, a heavy pot, or a container with canned goods placed inside. The weight doesn’t need to be precise—aim for something that applies even, steady pressure.
• Press for 15 to 30 minutes. Check the paper towels at 15 minutes. If they’re saturated, swap them out and continue. For marinating, extend to 30 minutes minimum—though the towel method will still outperform it at any duration.

Using a Tofu Press

A tofu press works by applying slow, adjustable pressure to a whole block over time—typically using a spring-loaded or screw-tightened mechanism. It’s tidier than the towel method and takes up less counter space, which is the main appeal.

The limitation is the same as paper towels: it presses from the outside in. A whole block in a press will lose surface moisture effectively, but the center stays more saturated than tofu that’s been sliced and pressed against an absorbent towel. For recipes that don’t rely on deep marinade absorption, that distinction won’t matter much. For marinating, it will.

If you already own a tofu press and you’re happy with your results, there’s no reason to switch. But if you’ve found that your marinated tofu tastes flat or watery despite pressing, switching to the towel method and slicing the tofu first will likely make a big difference!

How Long to Press Tofu

The right amount of time depends on what you’re making and how much moisture you need to remove. 30 minutes of pressing is the minimum for recipes that call for marinating. It’s enough to open up the tofu and give the marinade somewhere to go, but the result won’t be as effective as a full hour.

• One hour is the standard for the towel method and the timing this guide is built around. At one hour, the towel will be significantly damp, and the tofu will be noticeably more compact. It will be dry and ready to absorb whatever marinade it goes into.
• Overnight in the fridge is an option if you want to press and marinate without watching the clock. Press using the towel method, transfer directly into the marinade, and refrigerate. The tofu continues to absorb as it sits, and the result is deeper flavor than a one-hour marinade alone.
• Extra-firm tofu has less moisture than firm tofu, so it reaches the same endpoint faster. 30 to 45 minutes is usually enough. If you’re working with firm tofu and want maximum absorption, go the full hour.
• One thing to avoid: pressing longer than two hours at room temperature. Beyond that point, you’re not gaining much additional moisture removal, and leaving tofu out for extended periods isn’t ideal from a food safety standpoint. If you want a longer press, move it to the fridge.

FAQs

Tofu Recipes That Use This Method

• Tofu Satay With Peanut Sauce
• Sambal Tofu with Air-Fried Bok Choy
• Tofu Paneer (Vegan Palak Paneer)

More Tofu Guides

• Does Tofu Expire? How To Tell If Tofu Has Gone Bad
• Tofu Recipes (From Easy Eats To Epic Feasts)
• How to Cook Tofu Perfectly in Just 15 Minutes: A Quick Guide

This article was published in 2014 and updated in 2026 with added clarity and tips.