Unitaskers — those kitchen tools or appliances that serve a single function — get a lot of shit. To be honest, though, I don’t understand the hate. They fit in with my general kitchen philosophy: that I’ll be happier if I use the exactly right utensil or bowl, even for just one teaspoon-sized step, and even if it leaves me with a sink full of dishes. That’s why I love my 1.5-cup measuring cup, my lemon squeezer, and my three sizes of sieves.
It’s true that not all single-use gadgets are really worth the space they take up or the plastic they’re made of (or the moral calculation we undertake before having Jeff Bezos ship them our way). And I’m not advocating for strawberry hullers or banana slicers, necessarily. But there’s an argument to be made for the tofu press.
For the uninitiated, the device is fairly simple. The one I have, made by a company called Tofu Bud, consists of a plastic box that neatly fits a standard block of tofu, two perforated planks that sit inside, and a large metal spring attached to a knob. The tofu goes between the two planks and the knob-spring contraption is fitted in through a hole in the lid of the box, applying pressure to the tofu (there are two levels at which you can screw the knob — the less-tense option is for less-firm tofu). Nestled inside, the tofu is gently squeezed. After 15 or 20 minutes of compression — this is the thrilling part — you empty the excess water from a spout at the top of the box.
Pressing tofu is a key step in cooking tofu. Pressed tofu absorbs marinades and crisps up more easily. In its denser, dehydrated form, it also holds its shape better during cooking, rather than crumbling into sad, soggy pieces.
I don’t know if I ever really drained my tofu correctly before I had a tofu press. Usually, I’d put some paper towels or a tea towel around the tofu block and place it under a plate weighted with a 28-ounce can of crushed tomatoes. Then, I’d squeeze the tofu some more with my hands, usually requiring another set of towels. I’d be left with a soggy pile of paper towels or a damp dish rag, a depressing sight for someone without an in-unit washer-dryer. These methods felt almost, but not quite right, ad hoc solutions for an ingredient that deserved better. — Emma Alpern
The 5 Best Tofu Presses
It seems as though the tofu press industry is experiencing a boom. While the Tofu Bud is still our top pick, we tested all the major players to find the five best tofu presses that are worth the squeeze. — Noella Williams
How we picked
I personally tested all five of these tofu presses, rating them by how much water remained in the block after 30 minutes. I then used the drained tofu in a variety of recipes and judged by how well and evenly it cooked. I also rated them on ease of use, overall pressure, size for storage, and value.
Best Overall: Unsurprisingly, the Tofu Bud
TofuBud offers a seamless, even press in less than 20 minutes, and there are two pressure levels for added control. Once you’re ready to cut and cook your tofu, don’t worry about the drainage. Thanks to the removable drainer, you can deal with the excess water later and remove your tofu without having to resubmerge it — which was not the case with some other presses I tried. Plus, it’s dishwasher safe and is fairly easy to store in my pantry.
The EZ Tofu Press was the first tofu press I ever owned, given to me as a gift early on in my vegan journey, and I still recommend it for those who are new to tofu or don’t cook it often. It’s as simple as it gets, and faster than other models — the two trays and four tightening screws will squeeze the water out of a block of tofu in less than 15 minutes. Its one fault is its lack of a separate storage container for the drained liquid. I’m not a fan of using paper towels or dish towels to collect the excess water, so I tilted the press on its side inside a bowl to catch any runoff. Still, this press earns points for speed and size.
