Baked Italian Herb Tofu Recipe + How To Press Tofu Like a Champ (2024)

FAQs

How do you press tofu for baking? ›

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Wrap the tofu block in paper towels and place it on a shallow plate. Grab a heavy pan like a cast iron and place it on top of the wrapped tofu. Place a few cans inside the pan and gently press down with your hands. Be careful not to press too hard where the block splits or breaks.

Whichever make you have, simply put the tofu between two plates, tighten the press, and place it somewhere that will catch the liquid drained (inside a clean sink or a rimmed baking sheet). Press the tofu for 15 to 20 minutes.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

You do not need to refrigerate the tofu while pressing, although you can if you have space. Just make sure your pressing and marinating time comes in under 2 hours if you're not refrigerating during that time.

Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.

Depending on how the product is packaged and marketed, it may have some of the moisture already squeezed out of it. Firm and extra-firm tofu is still moist but has been pressed enough that the tofu holds its shape fairly well.

Needless to say, soft tofu should never be pressed because it has the texture of a custard and will likely disintegrate if you put too much weight on it. It's important to be gentle with a soft tofu dish (like mapo tofu or sundubu jjigae) or else you'll just get curds.

Transfer the pressed tofu cubes to a shallow dish or a rimmed baking sheet. Pour the marinade over top. Cover with a layer of plastic, then place the dish in the fridge. Let the tofu marinate for at least 1 hour or overnight for more flavorful results.

To remove the excess water from your tofu, simply slice it in half like a book. Place a few folded paper towel sheets underneath one of the tofu slabs and a few on top.

What to do after pressing tofu? ›

Baking. I recommend always pressing tofu before baking it, especially if you're marinating it first — removing excess liquid will make room for all that flavorful marinade. Pan-frying and frying. Pressing your tofu before frying or pan-frying is a good idea!

Getting rid of all that water also makes space where flavorful sauces and marinades can penetrate and ensures that your tofu won't splatter as dramatically when it hits a pan of hot oil.

If you're draining fresh (not thawed) tofu, wrap the tofu in a dish towel. Then place a heavy object on top, such as a sheet pan, cast-iron skillet, heavy frying pan, or a combination of those to weigh down the tofu and press out the excess water. Keep an eye on the tofu, as you don't want it to break under the weight.

Any food that is contaminated is going to make you ill. Remove the tofu from the packaging and rinse it thoroughly. If you are handling raw meat at the same time as the tofu, use separate utensils. Other than that, there are no risks to eating raw tofu.

Press the tofu slabs for 10 minutes to drain the excess liquid. Slice the tofu slabs into cubes. While the tofu is pressing, stir the marinade ingredients together. Transfer the tofu cubes to a large zip-top bag.

Microwaving: Wrap tofu in a clean dish towel and microwave on high for 1 minute. Unwrap, rewrap with a fresh towel, and repeat. This is an easy, speedy option, though Nguyen points out that you then need to wait for the tofu to cool.

First press the firm tofu between paper towels or a tofu press to release excess moisture. This is super important to get the crispy texture we are looking for in these crumbles! Then, add oil to a pan. Once it is hot, crumble the tofu directly into the pan.

Most recipes (frying, stir-frying or deep-frying) require the tofu to be drained well and patted dry before cooking. This is logical, as moist tofu doesn't absorb marinades or spices and splatters in the pan. To pat dry, place a triple layer of paper towel on a wooden board or a deep plate.