Blinding You With Science: The Tofu Press Edition

I was never the star of science class. English, maybe. Biology and physics? Not so much.

Stolen from Vore’s tool box, this marks the first time I’ve used a measuring tape in the kitchen.

I was interested in words and history, not dissecting a poor little frog or building a baking soda volcano. However…my mom is a pharmacist who thinks chemistry is the most interesting discipline known to man. Perhaps her love of lab work spilled over to me in a new form? I  heart food experiments!

That’s why I was super excited to receive a package from Ben who I met on Twitter, asking me to try out his EZ Tofu Press.

First things first, why do you need a tofu press? In case you’re new to the soy game, tofu comes water-packed. Ironically, water is an enemy of good tasting tofu. Less water = better texture. You’ve got to get the liquid out somehow. That’s where gadgetry comes in.

While I’ve got a tofu press in the cabinet, Ben told me his has a few notable differences: it’s more compact, dries tofu in less time and costs about half of the version I have at home. Now there’s an invention I can get behind! I decided to put tofu pressing methods to the test. The players: 

  1. Old school. Wrap the tofu in a kitchen towel. Place something heavy on top. Wait.
  2. EZ Tofu press. The “tofu vice.” Create tension between plates by tightening screws.
  3. Tofu XPress. A spring creates the tension in this self-contained box.

For testing, I divided one block of tofu into three equal sections, which I measured for accuracy.

I placed the tofu blocks side by side, put 30 minutes on the timer and walked away. You can see the EZ Tofu Press in action here ————> FYI, it’s turned the wrong way!

I tightened the nobs 3 times during the 30 minute testing period. Curious for the results?

Dare I say #2 EZ Tofu Press is the flattest? While the Old School method kind of works, I knew one of the gadgets would win. The added pressure makes all the difference.

I’ve loved #3 The XPress for the time I’ve had it. It’s tidy and does a good job. But it does require thinking ahead. I usually put a block in fridge at lunch if I plan to use it at dinner. I’ve also noticed that my tofu often comes out lopsided. That’s always bothered me.

I like that the EZ Tofu Press works faster and gives me the control over where pressure is applied. I also like that it’s less expensive than the competition. I plan to make EZ my primary kitchen tool for drying tofu, which happens often in this house!

If you’re interested in learning more about EZ Tofu Press, check out this YouTube demonstration videoHave you used a tofu press? Do you have any tips to share?


10 thoughts on “Blinding You With Science: The Tofu Press Edition

  1. I usually set a stack of pots and pans onto of a block of tofu in a pan and wait for the water to drain out. This looks much more convenient and certainly looks less ridiculous. 🙂
    What did you make with the tofu?
    On another tofu note, does anyone know of another really firm dense tofu in the US? I can’t seem to get the texture of tofu I buy in Canada.

  2. I love to buy different sauces, BBQ, Chinese BBQ, General Tso’s, Hoisin, and Teriyaki and marinate the tofu after using the EZ Tofu Press! Add Basmati Rice and veggies…change up is good and delicious! FYI my preference is Extra Firm tofu!

  3. Pingback: GIVEAWAY: EZ Tofu Press | The Veggie Vore

  4. Pingback: Figgsin’ To Have Breakfast. | The Veggie Vore

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