The 7 Best Tofu Presses

Updated September 29, 2017 by Ezra Glenn

7 Best Tofu Presses
Best High-End
Best Mid-Range
Best Inexpensive
We spent 42 hours on research, videography, and editing, to review the top options for this wiki. If you're trying to go meat-free or just eat healthier by incorporating tofu into your diet, you should know that its taste and texture improve considerably when all the excess water is expelled. These presses will deliver a firmer, tastier block that can then be used to make everything from breakfast scrambles to mousses to stir-fries and more. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best tofu press on Amazon.

7. Mangocore Kit

For a cheap and simple option, the Mangocore Kit is made of food-grade plastic and contains everything you need to mold your own blocks of soy protein or squeeze the moisture out of the ones you buy at the store. It can also be used to make fresh cheeses.
  • plastic frame feels sturdy
  • included cheesecloth is flimsy
  • instructions are poorly translated
Brand Mangocore
Model COMINHKPR124305
Weight 5 ounces
Rating 3.6 / 5.0

6. EZ Tofu Press

The EZ Tofu Press is quite straightforward and easy to use. All you do is slide a brick of your favorite soy product between its plates then turn its dials until all the excess water has been squeezed out, leaving you with firmer, tastier results.
  • durable spring-free design
  • draining takes 5-15 minutes
  • often leads to broken blocks
Brand EZ Tofu Press
Model N5-0GFL-H9GU
Weight 1.6 pounds
Rating 4.4 / 5.0

5. Soyajoy Premium Total Kit

Use the Soyajoy Premium Total Kit to remove excess water from the store-bought stuff or to create your own at home using soy milk. It is made entirely of natural bamboo that's easy to keep clean and comes with enough nigari for making 100 homemade 1-pound blocks.
  • cheesecloth for draining
  • helpful instructions
  • must supply your own weights
Brand SoyaJoy
Model SJK-4
Weight 2.5 pounds
Rating 4.4 / 5.0

4. TofuXpress Gourmet

The easy-to-use, spring-powered TofuXpress Gourmet can remove excess water from a wide variety of foods, including vegetables like thawed frozen spinach and eggplant slices. Its transparent design allows you to watch the process as it works.
  • can convert into a marinating dish
  • made of fda-approved thermoplastic
  • backed by a 1-year limited warranty
Brand TofuXpress
Model TOFU-MP
Weight 1.1 pounds
Rating 5.0 / 5.0

3. Raw Rutes Sumo

While it may be around four times as expensive as many models on the market, the Raw Rutes Sumo is designed to last for years of heavy use. It's constructed almost entirely out of stainless steel and its upper component weighs 4.5 pounds to ensure maximum water extraction.
  • made in the united states
  • holds standard sized blocks
  • includes a lifetime guarantee
Brand Raw Rutes
Model RR-301
Weight 10.8 pounds
Rating 4.5 / 5.0

2. Tofuture Press

The stylish green and white Tofuture Press includes everything you need to get the water out of those protein-filled blocks to prepare them for cooking. Its compact design weighs just over half a pound yet applies enough pressure to achieve the desired effect with ease.
  • three levels of intensity
  • built-in drainage to avoid messes
  • fits easily in the fridge
Brand Tofuture Press
Model pending
Weight 8.5 ounces
Rating 4.7 / 5.0

1. Super Presser

The Super Presser uses four powerful springs to squeeze out unwanted moisture and is made with BPA-free HDPE plastic that's custom molded and FDA-approved for food use. It's a good investment considering all of its parts are guaranteed for 50,000 uses.
  • assembled in arizona
  • safe to clean in the dishwasher
  • doesn't require the use of weights
Brand Tofu Presser
Model P1
Weight 1.5 pounds
Rating 4.9 / 5.0

Tofu To The Rescue

If your experience with tofu has been a predominantly negative one, then I apologize on behalf of whoever prepared it for you. If you prepared it yourself, then you only have yourself to blame. The good news is that, with a little guidance, cooking with tofu at home can result in some of the tastiest and healthiest dishes imaginable.

Let’s get one thing out of the way, however. Tofu is often described the way some people describe water: tasteless. Both assertions are deeply inaccurate, and often both come out of mouths that are used to taking in heavily processed foods when they aren’t busy spewing criticism.

To those of us who still have functioning taste buds that haven’t been firebombed by an endless barrage of unpronounceable chemicals, tofu has a very definite taste. That taste is, however, rather flexible, and that’s where the magic happens.

One thing about tofu that doesn’t jive with the chemical people is that it does require some patience. Cooking times on the stovetop or in the oven often exceed 20 minutes if you want to truly transform the stuff. Before that, you’ll have to get your tofu to drain.

With even more patience, you can transform tofu into a litany of comparable foodstuffs. These can be anything from a vegan replacement for feta cheese to a grilled tofu slab marinated to perfection and served like a steak.

Why Bother With A Dedicated Tofu Press?

Tofu comes packaged in water. Any bit of the block you don’t use after you open it you should store in water. That’s what keeps it from drying out and prematurely spoiling, but it’s also what makes it so hard to prepare.

If all you want to do is crumble some fresh tofu over your favorite salad, you could probably survive without a tofu press. But if you want to experience the full range of culinary expression tofu has to offer, you absolutely need one of these machines.

The first major benefit to owning a tofu press is the amount of water they can remove from your tofu. By applying gentle, even pressure across the block, you can safely and completely desaturate it. That primes it for two things: marinating and sautéing. If you drop a wet block of tofu into a marinade, it could take upwards of 24 hours for the flavors to truly impart themselves, as the water already present in the tofu will resist the new juices. A dry block, on the other hand, will drink your marinade like a wanderer lost in the desert. Water is also anathema to hot oil, and dropping wet tofu in a sauté pan will not only decrease the temperature of that oil, it will send little dollops of the searing stuff out into the area around the pan, potentially burning you and any nearby pets.

The next major benefit of a tofu press is less culinary and more environmental. If any of you are already members of the tofu choir, you know pretty much everything we’ve covered so far. But you also might be like I was up until about six months ago, when I was still using paper towels to dry out my tofu. Not only did this process require more time and physical work than a tofu press requires, it also ate an unconscionable amount of paper towels. That’s an environmental impact I couldn’t continue to perpetrate.

I will admit that I resisted the idea of a tofu press at first. It seemed like a unitasker — an item that only serves one purpose —, and I hate having those in my kitchen. At first, I tried to employ a good old bench vise to dry my tofu out, and, while the tool proved moderately effective, I never really felt like the tofu came away completely clean.

Fortunately, it turns out certain of these devices have additional uses. Some have compartments that can function like emergency strainers if your son is wearing your only colander as a space helmet and you need to wash some veggies. Others work in a fashion similar to a vise, but with completely flat interiors that can accommodate the shape of a tofu block. These you can use to press other materials, from dough to eggplant medallions, saving a lot of work for your back and arms.

Two Great Tofu Ideas

Whether you’re new to tofu, or you’ve been cooking with it for ages, a new recipe or two never hurt. These are admittedly rather loosely written, but the intention is for you to make them your own.

Heat up a little coconut oil over a medium-high flame, and add some crushed red pepper and sliced garlic. Then, drop in a whole block of pressed tofu and mash it into large pieces with a wooden spatula. Stir only once in a while over the course of about 20 minutes, letting the tofu stick to the pan and even burn a little.

Add a little more garlic right before you pour a shot or two of tequila over everything. This will deglaze the pan, allowing you to scrape any stuck tofu or garlic from the surface as you lower the heat significantly. Add in some black beans, diced tomatoes, and a can of vegetarian refried beans, then stir it all up, and you’ll have yourself a filling for enviable vegan tacos. Toss it in a toasted tortilla with some guacamole and enjoy!

Preheat your favorite oven to 400 degrees. Grab a couple blocks of pressed tofu and slice them once lengthwise. Then, cut them cross-wise every ¼-inch or so to create thin rectangles of tofu. Lay these out on a baking sheet lined with parchment paper.

Liberally apply sliced garlic, sliced tomatoes, basil, oregano, salt and pepper. Finally pour a bit of aged balsamic vinegar over the whole thing and shove it in the oven. 20 minutes later, you’ll have a hot vegan caprice salad. You can serve it while hot, or let it cool and toss it in the fridge for your party later that night. Just make sure you hit it with a fresh splash of balsamic before you serve it.



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Last updated on September 29, 2017 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.


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