How to Press and Prep Tofu

To prep tofu for frying, press out the water first: wrap a block of firm tofu in a clean towel, set something heavy on top, and leave it 15-30 minutes. Drier tofu browns and crisps instead of steaming and falling apart. Use firm or extra-firm for pan-frying, and silken (unpressed) for soups and salads.

That waterlogged block straight from the packet is why home-fried tofu often turns out soggy. Twenty minutes of pressing is the single biggest upgrade you can make.

Step by step

1. Drain the packet. Tip out the water the tofu was sitting in.
2. Wrap it. Wrap the block in a clean kitchen towel or a few layers of paper towel.
3. Weight it down. Place it on a plate or board, set a heavy pan or a few cans on top.
4. Wait 15-30 minutes. Longer presses out more water and firms it up more.
5. Cube and pat dry. Cut into cubes or slabs and blot any surface moisture.
6. Fry hot. Get the pan and oil hot, lay the tofu down and leave it to form a crust before turning.

Common mistakes

• Skipping pressing, so the tofu spits in the oil and steams instead of browning.
• Pressing silken tofu, which just crushes it; only press firm or extra-firm.
• Crowding the pan so the cubes stew and stick.
• Flipping too soon, before a golden crust has set.

Which tofu for which dish?

Firm and extra-firm hold their shape, so they’re best for pan-frying, stir-fries and skewers. Silken tofu is soft and custardy, ideal for miso soup, mapo tofu and cold salads where you want it to melt in, not crisp up.

A tofu press makes this hands-off, like a decent tofu press (affiliate link) that screws down evenly instead of balancing cans on a plate.

▶ Watch: How to press tofu for frying (short)

Tofu ready? Tell OneToCook what’s in your fridge for a fast meatless meal. See the technique glossary for more, and learn how to slice chicken thinly and sauté vs sweat next.