I went plant-based about three years ago. Not overnight — it was a gradual shift, starting with cutting out red meat, then poultry, then eventually dairy and eggs. By the time I was cooking mostly vegan meals, tofu had become a staple. The problem was, I was absolutely terrible at cooking it.
Every time I tried to pan-fry it, it fell apart or stuck to the pan. Every time I tried to bake it, it came out soft and flavourless. I'd marinate it for hours and the marinade would just sit on the surface, never really penetrating. I watched countless YouTube videos, tried every technique, and still ended up with something that tasted like warm, slightly seasoned sponge.
It took me an embarrassingly long time to understand that the problem wasn't my cooking. It was the water.
The Soggy Tofu Problem Nobody Talks About Enough
Tofu straight from the packet is full of water — sometimes up to 85% water by weight, depending on the variety. That water is the enemy of everything you're trying to achieve. It prevents a proper sear because it steams the tofu from the inside. It dilutes your marinade because the tofu is already saturated. It makes the texture soft and yielding when you want it firm and chewy.
The solution is pressing — removing as much water as possible before you cook. I knew this in theory. In practice, I'd been doing it badly. My method involved wrapping the tofu block in kitchen paper, placing it on a plate, and stacking heavy books on top. It was messy, inconsistent, and the books always slid. Half the time I'd forget about it and come back to find the paper had disintegrated and the tofu was sitting in a puddle.
I needed a proper tool. That's when I found the Tofu Press.
Why This One in Particular
I did a reasonable amount of research before buying. My criteria were simple: BPA-free (I didn't want plastic leaching into food I was pressing for twenty minutes), dishwasher safe (I am not hand-washing a kitchen gadget every day), and effective at handling extra-firm tofu, which is what I use most often.
The BPA-Free Tofu Maker and Paneer Presser ticked all three. It's also designed to work with paneer, which appealed to me because I cook a lot of Indian-inspired dishes and had been having the same water-removal struggles with homemade paneer. The fact that it was dishwasher safe sealed the deal — I ordered it through Altoe and it arrived within a few days.
First Use: The Difference Was Immediate
The first time I used it, I pressed a block of extra-firm tofu for about twenty minutes. The amount of water that came out was genuinely startling — I hadn't realised how much was still in there even after my old book-stacking method. The tofu that came out was noticeably denser, firmer, and drier to the touch.
I cut it into cubes, tossed it in a simple soy-sesame marinade, and left it for thirty minutes. Then I pan-fried it in a hot cast iron pan with a little oil. The result was completely different from anything I'd managed before. The cubes held their shape. They developed a proper golden crust on each side. The marinade had actually penetrated the flesh rather than just coating the surface. The texture was chewy and satisfying in a way that tofu had never been for me before.
I stood at the hob eating pieces straight from the pan. That's how good it was.
Three Months On: How It's Changed My Cooking
I use the press two or three times a week now. It's become as automatic as preheating the oven — I put the tofu in the press first thing, get on with prepping everything else, and by the time I'm ready to cook, it's done. The whole process takes about fifteen to twenty minutes of passive time and about thirty seconds of actual effort.
The dishes I make with tofu have genuinely improved. My crispy tofu stir-fry is now something I'd happily serve to guests. My baked tofu holds its shape and has a satisfying bite. I've started experimenting with marinating overnight after pressing, which produces results that are almost unrecognisably good compared to where I started.
I've also used it for paneer, which works beautifully. Homemade paneer has a lot of residual whey that needs pressing out, and the gadget handles it just as well as tofu.
Cleaning is exactly as easy as promised — it goes straight in the dishwasher and comes out spotless. I've had no warping, no staining, and no deterioration in the mechanism after three months of regular use.
What I'd Tell Anyone Who Cooks Tofu
If you've ever been frustrated by tofu that won't crisp up, won't absorb flavour, or just tastes bland and watery — the problem almost certainly isn't your recipe or your technique. It's the water. Get a proper press and the difference will be immediate.
- BPA-free construction — safe for food contact, no chemical concerns
- Dishwasher safe — genuinely easy to clean after every use
- Works with extra-firm tofu and paneer — versatile beyond just standard tofu
- Consistent, even pressure — no more lopsided pressing or soggy corners
- Removes water efficiently — better marinade absorption, better texture, better sear
- Makes a brilliant vegan gift — genuinely useful for anyone cooking plant-based
I genuinely wish I'd bought one three years ago. It would have saved me a lot of mediocre meals and a lot of soggy kitchen paper.
Get yours here: Tofu Press – BPA-Free Tofu Maker and Paneer Presser
And if you're building out your kitchen with tools that actually make a difference, browse the full range here:
Gemma Fairweather is a home cook and plant-based food enthusiast based in Edinburgh. She's been cooking vegan meals for three years and writes about the tools and techniques that have actually made a difference to her kitchen.
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