If you’ve followed my recipe blog or read any of my cookbooks, you already know my family and I eat tofu regularly as a primary source of protein. I use it in everything from tofu tacos (a weekly favorite in our house and my daughter’s top pick) to vegan spring rolls and even vegan cheesecake, plus many other tasty dishes.
To those unfamiliar with it, tofu might seem unusual, but it has a long culinary history and is a staple in many Asian cuisines. In simple terms, tofu is soy milk that has been curdled and pressed into blocks—a process similar to cheesemaking. Tofu is an extremely versatile protein: it contains all eight essential amino acids and provides minerals such as iron, calcium, magnesium, copper and zinc, along with vitamin B1. Because it’s naturally mild in flavor, tofu readily absorbs marinades and seasonings, which is why preparing it well is important for the best results.
For years I’ve pressed tofu by hand, using a wooden cutting board, paper towels and heavy plates. While that method works in a pinch, it’s time-consuming and not especially neat or efficient. Because tofu is packed in water to preserve freshness, removing that water before cooking is crucial. Pressing out excess moisture improves the texture—allowing firm or extra-firm tofu to mimic the crumbly feel of ground meat in dishes like tacos—and helps the tofu soak up flavors from marinades and sauces much more effectively.
When Ben from EZ Tofu Press offered me a chance to try his press, I was curious to see how much it would change my routine. Using a purpose-built press has made it much faster and easier to achieve even, thorough pressing for firm and extra-firm tofu. It’s a real time-saver, especially on busy weeknights when I don’t always plan ahead. Instead of wrestling with plates and paper towels, the press does the job cleanly and consistently.
The EZ Tofu Press is simple to use and easy to clean; it is dishwasher safe and built with durable materials, such as stainless steel grommets, so there’s no worry about rust. It also avoids fragile components like springs that can fail over time. These design choices make it a reliable tool for anyone who cooks with tofu regularly.
After using the press consistently over several weeks, it has become one of those kitchen tools I don’t want to be without. It eliminates the need for paper towels and heavy plates and makes the whole process tidier. With only a few turns of the screws you can see water collect on the drip plate below, a clear sign that the press is doing its job efficiently.
Pressing tofu produced noticeably better results in my recipes. For example, extra-firm tofu pressed with the EZ Tofu Press absorbed ginger and other seasonings more deeply, resulting in tofu cubes that were flavorful throughout rather than just on the surface. I used this pressed tofu in a gluten-free vegetarian pad Thai and was pleased with the improved texture and flavor.
Pressed tofu is also simpler to work with when making spring rolls. Removing the extra liquid lets you slice tofu into neat strips that hold their shape better, which makes the rolls easier to assemble and more attractive on the plate.
I’m grateful to friends who recommended this press and connected me with the makers. As always, when products are provided for review I share my honest experience: the EZ Tofu Press has genuinely improved my tofu preparation and become a dependable part of my kitchen routine. If you cook with tofu regularly and are looking for a cleaner, faster way to drain and press it, a dedicated tofu press is worth considering.
Note: The press was provided to me for review. All opinions expressed here are my own based on hands-on use.