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Wednesday, May 15, 2013

Press On: A Tofu Secret

The Boy and I love Pei Wei's tofu stir-fries. We also love making stir-fries at home, but have never been able to duplicate the great firm texture of Pei Wei's tofu.

Until last week.

Maybe this isn't news to you, but it was news to The Boy and I: Great tofu starts with great tofu preparation.

Tofu - even "firm" tofu needs to be pressed.

Pressing removes the liquid, yielding a very firm and chewy tofu that will hold its shape when cooked.

To press, simply place paper towels on a plate. Add the tofu, more paper towels, then top with a weighted plate (or skip the plate and simply add something heavy, which is what I did for this test).

Let the tofu press in the refrigerator for at least an hour, or up to eight hours.



  1. You're right about pressing, here is my secret to great tofu...I use the EZ Tofu Press, no paper towels or cans. Just press by screwing the knobs and you get a well pressed tofu block in 10-15 minutes.

  2. Great tip! I like the idea of easy and speedy (EZ Tofu Press). I also like the idea of free and takes up no extra space in my cabinets (paper towels and cans).