The Original Super Tofu Press by TofuPresser - The Easiest Way to Remove Water From Your Tofu

I love that you can put this on a tray in the fridge. Beats the heck out of stacking stuff on the tofu. I tighten it a couple of times for the first 15 minutes, then leave it to do it's thing in the fridge until ready to use.

This tofu press is a GAME CHANGER, and I love it for all the reasons I thought I would.#1 Made in the USA out of durable plastic and hardware and will last a life time.#2 Design is simple and therefore easy to clean, use, and store.#3 It works exceptionally well and has enabled me to press a brick of tofu down to less than a half an inch!!!!!#4 it is SO easy to use, wash and dry that I literally went from buying maybe 2-4 blocks of tofu a month to buying 4 blocks a week!!!My ONLY complaint, and this isn't a complaint as much as it is a WISH, is that I wish there was a version that accommodated two blocks of tofu, as I usually like making two blocks for a family meal.I love this tofu press, and it has exceeded my expectations. Thank you for an excellent, durable, SMART product that is not just another mystery plastic brittle piece of crap from some factory in China. Thank you 💚🌱 and I don't say this in an anti-China nasty way; I just mean it feels good to support American manufacturing. Thank you.

I used to lay out rows and rows of towels and paper towels both as a base and a cover for my sliced-up the tofu planks (3 large rectangles from one block of tofu) stack a cast iron pan on it and wait for 30 - 60 minutes for excess water to get soaked up. This press saves both much space and a lot of time. From experimentation, I still find I get the best result by cutting the tofu into the 3 large rectangles and interweave two connected, length-wise folded paper towels through the stack and put that in the press. I like a pretty good press action and the pre-slicing and weaving don't distort and crush the block compared to just putting the whole thing in the press without the paper towels (but I also save a lot of paper towels now also--using 2, instead of 10 - 12). I place the thing in a colander in my sink and wait about 15 minutes--getting an, even firmer result as more water has been extracted. So, I do my "it tastes like chicken" tofu (the extra firmness helps!) marinating (soy sauce, olive oil and cornstarch) and baking (30mins. @ 400 F, on a parchment-lined baking sheet) more often now as its more convenient. Great price too for about $20.

If you're sick of stacking plates and cookbooks and using up paper towels or rinsing the tofu water out of your cloth towels, do yourself a favor and get this. I waited far too long and picked up far too many fallen stacks of cookbooks off the kitchen floor.I got this one as opposed to the "xpress", because there were a few bad reviews on that one in regards to the relatively thin plastic cracking and the springs malfunctioning. The simplicity of this one makes it very unlikely (if not impossible) that it will ever stop working or break. In its simplicity lies its robustness. I do not like ordering things and wondering if/when it's going to break, do I need to save the packaging, are the returns easy, etc.The only downside however, is that you will have to manually tighten it every so often. I don't consider this to be that hard however. When I'm making a recipe with pressed tofu, I'll throw it in the press first thing, then start rinsing vegetables (tighten it), chop some vegetables (tighten it again), saute some vegetables (tighten it again), and you get the picture. By the time I get to the tofu step, it's sufficiently pressed. I like that because it's held so tightly, I can leave it upright in a mixing bowl, which makes tossing the water a little easier. In the past with the towels/cookbook/plate setup, I had to very carefully transport the plate to the sink so as to not spill the tofu water on the floor as I walked.Overall, would definitely recommend. Worth the money. Wish I had bought it sooner.

I would not recommend this for people who like soggy tofu. But for those who like firm tofu that is crispy on the outside and nicely cooked on the center, this is an amazing tool.My first time using it, I wanted to make a tofu wrap with an Asian salad mix. While I was pressing the tofu, I wasn't sure that it was going to make much of a difference. I drained it in the sink so I didn't see how much was drained. I pressed it for maybe 15 minutes, tightening the press about 3 times.When I took the tofu out of the press, it felt more compact and when cutting it into slices and it didn't break or crumble like unpressed tofu did. It was firm and sliced into nice pieces.Normally I would just slice the tofu and cook it for 30+ minutes to get all the moisture out, but it was difficult to get the center cooked to my preference. The pressed tofu cooked quickly and had a wonderful texture, a perfect replacement for chicken in my wrap. The leftovers were still tasty and a firm texture the next day.The wing nuts make it easy to loosen the press. The springs help pop the top board up, making it easy to get the tofu out and clean it.Initially, I wasn't sure this press was going to make a difference but it's going to get used every time I cook tofu. You just can't get that solid texture without getting the excess moisture out.