Do I Need to Press Tofu Before Cooking?

Whether to press tofu depends entirely on what you are making. Pressing removes water. Less water means the tofu can get crispy rather than steaming in the pan.

Press it when you want crispy tofu

For pan-sauteed, air-fried, or baked tofu that you want to have a firm exterior and absorb a marinade deeply, pressing is essential. Wrap extra-firm or firm tofu in a clean kitchen towel or several layers of paper towels, place something heavy on top (a cast iron skillet, a pot of water, a stack of books), and leave it for at least 15 to 30 minutes. The more moisture out, the better the crust.

The Sesame Tofu with Sweet Potato Match Sticks and the Korean Braised Tofu both start with well-pressed extra-firm tofu.

Skip pressing for braised or sauced tofu

If the tofu is going into a braise, a curry, or a heavily sauced dish where it will absorb liquid during cooking, pressing is not necessary. The liquid is going to penetrate the tofu anyway.

Never press silken tofu

Silken tofu is too delicate and will fall apart. It is meant for blending into sauces, dressings, smoothies, and desserts, not for cooking as a standalone ingredient.

Have a tofu question while you are cooking? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.