I prefer a tofu press, but have fun with your tower or terror!
TempehTantrums
Once upon a time until I bought a tofu press. A few ceramic plates didn’t survive in the time I played.
bicycle_mice
Le creuset cast iron pot babyyy
gravitydefiant
I almost burned my house down like this the other day. I left tofu pressing on the counter and went out. A can fell over and somehow hit the stove knob just right to turn it on. Nothing happened, but it could have gotten bad if, say, the paper can label had landed on the burner.
I’m taking it as a sign to buy a tofu press.
LordAvan
Honestly, I own a press, but I rarely use it. Only when I’m making something with firm (not super firm) tofu that needs as little moisture as possible.
decadrachma
I don’t use my tofu press anymore. I just boil the tofu in salty water for a few minutes and it works much better.
artwrangler
Nope. Bought a tofu press for about 10 bucks
BojoHorso
No, I don’t press my tofu.
steakfatt
I put it in a saucepan, fill a smaller saucepan with water and put it on top.
fractalfrog
So… ummmm… how much peanut butter do you actually eat???
Legitimate-You2668
I usually slice mine, the. wrap it in a towel and stack a cutting board and then all my cookbooks on top 😆 however, I may try the boiling in saltwater trick that I just read about above !
Clevernamegoeshere__
I don’t even press it anymore haha. So lazy.
RamboJane
I just put mine in a towel and squeeze it a couple of times. 🤷♀️
chrZz_
I’m still fairly new to this. Can someone explain this to me? Why do so many people go to great lengths to squeeze every last drop of moisture out of their tofu? I usually just wrap mine in a towel and squeeze out as much as I can with my hands before using it, and it’s always worked out fine for me. What’s the benefit of pressing it for a long time?
Appropriate-Energy
I feel seen
GingerCherry123
Used to do this then I discovered freezing and defrosting tofu. You can squeeze the remaining water with your hands. Texture improves greatly and it’s just an all around game change for tofu (doesn’t work with silken tofu. only medium and/or firm styles)
godless-god
I always use some heavy books. Your tower looks great!
Ktn44
Yes that’s me.
vaultboy26
That’s Lidl brand chickpeas?
BionicBadger90
Pressing tofu is a scam
rarefriar
As a student & young vegan, I did this many years ago. But, because I lacked cans, I used an empty wine bottle filled with water… One time it came tumbling down & then I had to clean up 750ml of water & broken glass off my floor before cooking. I have since graduated to a tofu press.
inandoutof_limbo
I don’t press my tofu. I drain it, cut in half lengthwise and tap with it a paper towel.
Top-Jinx
I bought a tofu press with two „settings“ a while ago, finally can prepare silken tofu the way I like it. Your tower is also cool though!
Superdewa
I used to insist tofu presses were unnecessary but then I was given one and I couldn’t believe how much easier it was: no jenga, no tofu sitting in its own water, can fit in the refrigerator so can start ahead of time, etc. A couple of years later and I am still really happy i own it. I’m getting a second one so I can do two at a time.
beards-are-beautiful
Someone shops at Lidl~
I usually use my heaviest reference books and my kettle to press mine.
moderndayathena
Not anymore, I buy super firm tofu now and just use a paper towel to dry off any excess
eastercat
Personally, I salt my tofu and pour hot water over it. then pat dry.
This was a technique in serious eats I read about and it brines the tofu, so I’ll stick with it
purrlywites
I broke so many dishes doing this lol Finally broke down and bought the tofuture press and love it haha
raven00x
I used to do that. Then I got a tofu press. It’s great, recommended. The adlib press is decent if you’re not regularly doing tofu dishes but if you are… Really, just drop $20 on a press.
30 Comments
https://www.marystestkitchen.com/tofu-making-equipment-and-supplies/
Take the plunge!
I prefer a tofu press, but have fun with your tower or terror!
Once upon a time until I bought a tofu press. A few ceramic plates didn’t survive in the time I played.
Le creuset cast iron pot babyyy
I almost burned my house down like this the other day. I left tofu pressing on the counter and went out. A can fell over and somehow hit the stove knob just right to turn it on. Nothing happened, but it could have gotten bad if, say, the paper can label had landed on the burner.
I’m taking it as a sign to buy a tofu press.
Honestly, I own a press, but I rarely use it. Only when I’m making something with firm (not super firm) tofu that needs as little moisture as possible.
I don’t use my tofu press anymore. I just boil the tofu in salty water for a few minutes and it works much better.
Nope. Bought a tofu press for about 10 bucks
No, I don’t press my tofu.
I put it in a saucepan, fill a smaller saucepan with water and put it on top.
So… ummmm… how much peanut butter do you actually eat???
I usually slice mine, the. wrap it in a towel and stack a cutting board and then all my cookbooks on top 😆 however, I may try the boiling in saltwater trick that I just read about above !
I don’t even press it anymore haha. So lazy.
I just put mine in a towel and squeeze it a couple of times. 🤷♀️
I’m still fairly new to this. Can someone explain this to me? Why do so many people go to great lengths to squeeze every last drop of moisture out of their tofu? I usually just wrap mine in a towel and squeeze out as much as I can with my hands before using it, and it’s always worked out fine for me. What’s the benefit of pressing it for a long time?
I feel seen
Used to do this then I discovered freezing and defrosting tofu. You can squeeze the remaining water with your hands. Texture improves greatly and it’s just an all around game change for tofu (doesn’t work with silken tofu. only medium and/or firm styles)
I always use some heavy books. Your tower looks great!
Yes that’s me.
That’s Lidl brand chickpeas?
Pressing tofu is a scam
As a student & young vegan, I did this many years ago. But, because I lacked cans, I used an empty wine bottle filled with water… One time it came tumbling down & then I had to clean up 750ml of water & broken glass off my floor before cooking. I have since graduated to a tofu press.
I don’t press my tofu. I drain it, cut in half lengthwise and tap with it a paper towel.
I bought a tofu press with two „settings“ a while ago, finally can prepare silken tofu the way I like it. Your tower is also cool though!
I used to insist tofu presses were unnecessary but then I was given one and I couldn’t believe how much easier it was: no jenga, no tofu sitting in its own water, can fit in the refrigerator so can start ahead of time, etc. A couple of years later and I am still really happy i own it. I’m getting a second one so I can do two at a time.
Someone shops at Lidl~
I usually use my heaviest reference books and my kettle to press mine.
Not anymore, I buy super firm tofu now and just use a paper towel to dry off any excess
Personally, I salt my tofu and pour hot water over it. then pat dry.
This was a technique in serious eats I read about and it brines the tofu, so I’ll stick with it
I broke so many dishes doing this lol
Finally broke down and bought the tofuture press and love it haha
I used to do that. Then I got a tofu press. It’s great, recommended. The adlib press is decent if you’re not regularly doing tofu dishes but if you are… Really, just drop $20 on a press.