Tofu Press, Easily Remove Water from Tofu for More Delicious, Safe for Dishwasher (Grey)

I'm brand NEW to TOFU. Diet change due to gallstone issues.(Notes in here about that in case anyone else is switching to Tofu for health reasons). THIS PRODUCT makes TOFU mess free, easy, and saves "trees" if you otherwise are using papertowels to absorb the excess water out of your tofu bars.And, the price is fantastic. All parts are easily washed with hot water and dish soap. Since you're not using meats with bacteria/germs... just soybeans..it's very easy and worry free if washed as soon as done. Let dry in rack. Spring claims to be rust resistant. No problems thus far. I initially was wrapping my extra-firm tofu bars in paper towels, and several under it as it was compressed by a heavy skillet with heavy jars inside it to evenly press down without breaking the tofu apart...but still releasing the storage water inside. You don't want all that water in your TOFU as it will just drain into your dish you are cooking AND block the seasonings you want to seep/marinade inside your tofu bars before or during cooking. I had to research on YouTube how to prepare tofu and in what ways to cook it because i began having stomach pain then bad gallbladder pain, radiating into my back. The diet listed by the medical site for this disorder said to REMOVE as much SUGAR and FAT and GRAINS from your diet as you can to let your gallbladder (and therefore your pancreas), rest while still getting needed proteins and vitamins. It said to eat vegetables. After I press my tofu in this for about 30-45 minutes, I slice up the tofu in any shape I wish and not too thick. With this press, I can slice it thinner than without. No thick big chunks which is GREAT because, to me, tofu is tasteless. That's the point of it really. You can make it taste like anything. But if you slice it thick, your seasonings don't reach the center in the same way. I also never knew Tofu could be CRISPY from letting set for 3-5 minutes per side in your choice of cooking oil. I use 70% toasted sesame rice oil from Cub Foods, and an extra virgin olive oil from Amazon.(olive oil ages quickly. You should use up or replace every 6 months after opening. If it has any "waxy" smell, it's lost it's goodness". Watch a YouTube video about how olive oil is made at a vineyard in Italy. OLIVES are very time and temp sensitive to breaking down.) I always use my wok for cooking this. The salad pic is pressed Tofu sauted in oil, then Thai sauces (add sauces w/sugar or sweetness/thickness only minutes before you are done or they will burn your tofu.) placed hot over cold fresh ginger sesame dressing salad. The other is simply a teriyaki stir fry veg & tofu. I need my veggies over cooked to soften them for easier digestion. I liked to cut the large pieces of pressed Tofu in a few "chicken breast" shapes. Then..it's REALLY tricks the minds of those who are VERY against tofu..that it looks SOMEWHAT familiar and will at least try it to discover it is not just for those who must, and then they find out it actually tastes like a great meal. I always use onions, garlic or both as I think extra flavors are really important for a fresh tasting full flavored meal. I ordered the Black Himalayan Salt so I can make tofu eggs, won't get for weeks. But, it should do the job according to research! I have NEVER had Tofu by choice except when a sister made an Easter Breakfast using only tofu for all the dishes. The scrambled eggs were the only thing that looked remotely familiar for me several decades back at age 20. I've never cooked with it. NOW, I may stick with it even after my health issues are resolved. PS...yes, sticking to tofu/veggies/low sugar & fat has reduced my pain-Luckily! Cuz Ultrasound says gb and pancreas etc all involved w/pain...and GI specialist can't squeeze me in for months unless I get a fever. Can't complain. Glad to NOT have a fever! PS the 4 stars on Easy To Use is only because one clamp on one side is takes an extra 2 seconds to latch down than the other 3. No problem. I find just locking down the opposing sides first, then the other 2 sides makes it snap together quite easily.

The plastic is too flexible making impossible to latch the sides without looking like an infomercial fail video. There are better versions for slightly more money. Go with the ones that have two thick latches on either end rather than this weird buckle on all four sides.

This is an awesome press after you fight to get it closed. The sides are very flimsy which makes it difficult to latch. The latches themselves are very tight. Not a good product. Not one I would recommend.

This press is hard to use. The clamps on the sides are hard to secure.

It was very difficult to close the lid once the tofu is inside. I had to weigh it down with something else. Other than that it did what it's meant to do.

Buyer beware! Do not purchase! One unit came with no springs, and neither unit will close with clasp. Returning immediately and a waste of time/money

Easy to use. It drains the tofu very well. I fry the tofu after using this and it is delish.

Love the time it saves. Would have been a 5 but the clamps on the side are hard for my grandmother to use even though it is plastic.