Why You Should Never Skip The Pressing Step With Tofu Before Cooking It

Tofu often gets a bad rap. For some, it conjures up images of a slimy, unappetizing block of mush that only the most devout health enthusiasts can enjoy. But here's the thing: tofu doesn't have to be a sad, flavorless slab on your plate. When prepared correctly, tofu can be a culinary chameleon, absorbing the flavors of your favorite seasonings and taking on a delightful texture. However, if you've ever found tofu to be disappointing, the culprit might not be the tofu itself or even the recipe you're following. The real issue could be that you're skipping a crucial step: pressing the tofu before you cook it.

Soggy Tofu = Soggy Flavors

One of the main reasons pressing tofu is essential is to remove excess water. Tofu, especially the firm and extra-firm varieties, comes packed in water. This water is great for keeping the tofu fresh, but not so great when it comes to cooking. If you skip the pressing step, your tofu will release all that retained water into your pan. The result? A soggy, steamed mess instead of the crispy, flavorful bites you were hoping for. Imagine trying to make crispy fried chicken without drying it off first—it's not going to end well. The same principle applies to tofu. Pressing it allows it to absorb marinades better, making each bite more flavorful and less watery.

The Texture Trouble

Another reason why pressing tofu is non-negotiable is the impact it has on texture. When tofu isn't pressed, it retains a lot of moisture, which can leave it with an unpleasantly soft, mushy texture. If you've ever bitten into tofu and found it to be more of a pudding-like consistency rather than a satisfying chew, it's likely because it wasn't pressed properly. Pressing tofu gives it a firmer texture, allowing it to hold up better in stir-fries, grills, and even deep-frying. The result is a tofu that's not just more palatable but also much more versatile in the kitchen.

No Press? No Caramelization

Tofu is a blank canvas that craves seasoning and caramelization to bring out its full potential. But here's the catch—if your tofu is waterlogged, you're not going to get that beautiful golden-brown crust. Instead, you'll end up steaming the tofu in its own juices, which not only prevents caramelization but also makes it harder for your seasonings and sauces to stick. Pressing tofu is like giving it a head start towards that perfect, crispy exterior that turns even tofu skeptics into believers. Plus, it allows the tofu to soak up whatever marinade or seasoning you throw its way, making it a flavor powerhouse.

The Pressing Process (And the Tofu That Got Away)

So, how long should you press tofu? Ideally, you want to press it for at least 15-30 minutes. If you have the time, you can even leave it under a weight for a few hours or overnight in the fridge. This ensures that most of the excess water is expelled, setting the stage for culinary success. Simply place the tofu between two plates, wrap it in a clean towel, and weigh it down with something heavy—like a can of beans or a cast iron skillet. But remember, this pressing rule doesn't apply to all tofu. Silken tofu, for example, should never be pressed. It's meant to be soft and creamy, perfect for blending into soups, sauces, or desserts. Pressing silken tofu would ruin its delicate structure and turn it into a sad, crumbly mess.