Can you press tofu in advance?

Yes. Press it, then refrigerate it in an airtight container for up to two days. You can also transfer it directly into a marinade after pressing and let it sit overnight. The tofu will continue absorbing as it rests.

Can you press silken or soft tofu?

No. Silken and soft tofu don't have the structural integrity for pressing—they'll just smash. These types aren't meant for marinating anyway; they're best used in blended sauces, soups, and desserts where their moisture content is an asset, not a problem.

Can you marinate tofu without pressing it first?

You can, but the marinade will mostly coat the surface rather than absorb through. The tofu will also release water into the marinade as it sits, diluting it. The only time skipping the press is reasonable is when absorption isn't the goal—a stir-fry sauce that coats the outside, or a braise where the tofu is cooking in liquid. If you're marinating with the intent of building flavor all the way through, press first.

How To Press Tofu (Without A Tofu Press)

Ingredients

14-16 ounce block of firm or extra-firm tofu
large bath towel
10 pounds of large books

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Instructions

Cut the tofu into 4 to 8 slabs.
Fold a large, thick bath towel in half. Place the slabs evenly onto it, then fold the towel over the top.
Place about 10 pounds of large books over the top.
Press for one hour.

Notes

Storage: Pressed tofu can be refrigerated in an airtight container for up to two days. Transfer it directly into a marinade after pressing if you’re not using it right away.
Tofu type: This method works for firm and extra-firm tofu only. Silken, soft, and super-firm don’t require pressing.
Weight: Any heavy, flat-bottomed object works, like a cast iron skillet, a pot, or a stack of large books. Aim for about 10 pounds of even pressure.

Author: erin wysocarski
Prep Time: 1 hour
Category: Meal Prep
Method: Pressed
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian