You don’t have to squeeze or press the tofu at this point. Just dry the surface as much as possible. If you’re using silken tofu, just pat the surface dry. It is not firm enough to withstand pressing.
The paper towels will help absorb the water released by the tofu as you press it. If your plates are deeply concave, you may want to turn the bottom plate upside-down.
Look around your kitchen to see what you can use! Try a canister of flour, for instance, or a large cookbook. You can buy a pre-made tofu press, but unless you’ll be drying tofu frequently, there’s no need to take up your cabinet space with something you won’t use often.
The type of tofu you use will affect how long it needs to drain. Super-firm tofu might be completely drained in 30 minutes to an hour, while medium-firm tofu might still need to be pressed for 3-4 hours.
When you dry your tofu, it will be able to absorb more of the flavors from a marinade, and it will develop a crispier exterior once you cook it.
Leave the tofu uncovered when you put it into the microwave. You can also wrap the tofu in paper towels before microwaving it.
Try not to open the microwave while it’s cooking, as the tofu may not heat all the way through the middle.
Your tofu will now be ready to marinate or cook with!
It may seem strange to pour water over something to dry it out. However, the heat and salt will cause the tofu to tighten, which will force out the water that’s inside. Salted water takes longer to boil than fresh water, so if you’d prefer, you can wait to add the salt until after the water boils.
Having evenly-cut pieces will ensure they soak and cook evenly. However, if you have a few irregular pieces, it will be fine. If you’d prefer to leave your tofu in planks, that’s okay too. [9] X Research source
It’s a good idea to use oven mitts or pot holders when you pick up the pot, as the handle could be hot. It’s okay if the water doesn’t completely cover the tofu.
Try prepping the rest of your meal or mixing up a marinade while you’re waiting!
After that, your tofu is ready to cook!
Freezing tofu before you press it takes a little advance planning, but the actual drying process is much shorter than using the traditional pressing method. However, freezing the tofu will change its texture, making it somewhat more bready than tofu that hasn’t been frozen.
You can also place the tofu container under cool running water to help defrost it more quickly. [15] X Research source
If the tofu is still frozen, place it in the refrigerator until it’s completely thawed. If there’s ice in the center, the tofu will not dry properly.
If you’re having trouble squeezing the tofu in your hands, try placing it between 2 plates first. Press them together as hard as you can without smashing the tofu, then drain off the water.
If you’re not going to use the tofu right away, put it in an airtight container or a resealable plastic bag and place it in the fridge for 2-3 days.
