Watch how to make it here
The key to crispy tofu lies in the stage before cooking: pressing tofu until no water is remaining. Here is a tofu press method with the equipment you already have in your kitchen!
When I first started cooking tofu, I didn’t understand the importance of pressing it beforehand. For a while, I would watch in confusion as the tofu would either stick to the pan or it would never turn golden and crispy.
One day, after Googling this issue, I finally learned what went wrong and how to make things right. At first, it took time to get used to. The hardest part was remembering to press it beforehand. Once I got the hang of it, it became almost natural. In this post, I want to show you an easy way to press tofu.
A few notes:
- Firm or extra firm tofu is the only type of tofu that can be pressed. Silken or soft tofu will break easily.
- Fresh tofu is always stored in water to keep it hydrated and prevent it from spoiling. If using only half the block, make sure to submerge the other half in water and store it in an airtight container for up to 1 week.
- Check out my other tofu recipes