The Original Super Tofu Press by TofuPresser - The Easiest Way to Remove Water From Your Tofu

This tofu press is a GAME CHANGER, and I love it for all the reasons I thought I would. #1 Made in the USA out of durable plastic and hardware and will last a life time. #2 Design is simple and therefore easy to clean, use, and store. #3 It works exceptionally well and has enabled me to press a brick of tofu down to less than a half an inch!!!!! #4 it is SO easy to use, wash and dry that I literally went from buying maybe 2-4 blocks of tofu a month to buying 4 blocks a week!!! My ONLY complaint, and this isn't a complaint as much as it is a WISH, is that I wish there was a version that accommodated two blocks of tofu, as I usually like making two blocks for a family meal. I love this tofu press, and it has exceeded my expectations. Thank you for an excellent, durable, SMART product that is not just another mystery plastic brittle piece of crap from some factory in China. Thank you 💚🌱 and I don't say this in an anti-China nasty way; I just mean it feels good to support American manufacturing. Thank you.

I've had my Tofu Presser for over a year now and it still works great. If you only cook tofu every once in a while, you honestly can probably get by without one of these types of gadgets and just use paper towels and heavy cookbooks, but if you cook tofu all the time, the press is well worth having. It will save you lots of time and paper towels. I do still like to wrap the block of tofu in a single layer of paper toweling before putting it in the press, because it seems to draw out more moisture that way, but that is still a lot less paper towel waste than before! Also, the Tofu Press is easy to clean and doesn't take up too much space in the kitchen cabinet. This would probably make a great gift for a vegetarian. Someone should have given me one years ago; probably could have saved a lot of trees ;).

I found myself throwing away tofu, unopened, because I would procrastinate terribly when it came time to cook it. I just couldn't face the prospect of hauling out the heavy books, stacking cans on top of plates, and wasting so much paper toweling. It finally occurred to me that SOMEONE must have, by now, invented a machine that presses the extra water out of tofu without ending up with cans of stewed tomatoes toppling to the floor! I searched online and found several tofu presses. The fancy plastic one with the special plastic container looked as if it wouldn't last long. Another press was similar in design to this one, but without the springs ... and I have to admit that I was drawn to this press because I wouldn't have to readjust the pressure every couple of minutes for it to work quickly. This tofu press is simple -- and it's JUST what I was looking for. It works JUST as described, and the springs do, indeed, eliminate any need to make adjustments during the process. In 15-20 minutes, my tofu is ready to be marinaded! This is a fantastic addition to my vegan kitchen, and is saving me hours of time that I used to spend futzing with books and towels, heavy cans stacked on top of precarious towers, just to squeeze the extra water out of tofu. Perfect solution, highly recommended. We will be eating much more home-cooked tofu from now on, and wasting much less!

Great tofu press. Works as it should. But... It has a sanitation issue. All of the holes in the press with the respective nuts, bolts, springs & washers are the perfect place to trap bacteria. Raise your hand if you like food poisoning. What to do? We took ours apart and it requires a wrench to do so. With the right tools, it came apart easily for proper cleaning. You won't need the tools again except to dismantle the press initially. As long as we had it apart, we replaced the metal washers with food grade silicone washers for future cleanliness. N.B. to the maker - consider that your product is used for food prep and design to it. Along with being a fantastic tofu press, cooks have to be able to clean it thoroughly in all of the places where tofu liquid will go.

The SUPER TOFU PRESS is amazing! I buy stupid kitchen contraptions all the time, use them once, and then they go in a mystery cabinet to be hoarded for a few years until they are purged. I can 100% say this press will not end up in the cabinet of doom. If you eat tofu, you need this press! It's super easy to use, just slide your tofu in and tighten the wing nut until your tofu is pressing. I set mine on its side either in my empty sink or on a plate with a high rim that way the water can drain out and not just sit on the tofu. It works really quick too; I've pressed for 20 minutes up to an hour. Honestly, I think the block I did for an hour was a little dry, but that's just me, it just goes to prove the effectiveness of the press because I've never been able to "dry out" tofu by pressing it on my own! I do occasionally (if I remember) tighten the nut a little more so do some extra squeezing. I do wish they had a mega size version where you could press more than one block at a time because I do my weekly meal prep on one day on the weekend. In short (too late right?), if you eat tofu and you don't like soggy tofu then buy this, it's a good investment!!

Bought the press several months ago, and have only just used it last night. It really works spectacularly. Buy extra firm tofu, freeze it, thaw it, then press it. It took me no more than 3-5 minutes (if that; I didn't time it) to get the tofu almost completely dry. This is INFINITELY better (less mess, more complete and even drying) than using a plate, or cutting board (whatever) and weights. The press is very sturdy, and even though I've used it only once, I can tell it will last a long, long time. This is an excellent product and does exactly what it is supposed to do, perfectly. Truly worth the price. Buy quality and you buy once. BTW - when the tofu's dry, crumble it, mix with chili powder, then brown in a skillet (don't burn! stir frequently). Use as a chili base or add to a hearty fall (or winter) stew, with lots of vegetables - - Qt. jar of home canned tomatoes, 2 big onions sliced, several cloves sliced garlic, chunked sweet potato, kale, celery, parsley, mushrooms, can of garbanzo beans with liquid, 2 TBL "Better Than Bouillon" low sodium. Let simmer for an hour or two, but watch, it's thick and can burn. So crock-pot it, or get to a boil and put covered pot in oven at 250 F, then you don't have to worry about scorching. My wife asked for seconds.

Using this tofu press is substantially better than pressing tofu manually. Pressing has gone from being the most annoying part of preparing tofu to the simplest. I simply tighten the springs on the block of tofu and set it sideways on a plate (to collect the water) for a few minutes. The most important thing, I have found, is to not tighten it too much or too quickly, or the sides of the tofu might blow out (especially if it is soft tofu). The press does a better job than I could do on my own, too. It gets more water out with less damage to the block of tofu. My cooked tofu is coming out fantastic—more flavorful and better textured than any tofu I made before this purchase. It's also easy to clean and seems to be robust. However, it does contain springs, which can become weaker if stored improperly. I take care to unwind the springs all the way when I'm done using it.

Although I gave it 5 starts on the specific qualities: easy to clean, easy to use and sturdiness, I gave it three stars overall. I gave it a three star rating because I was not happy with the amount of water I was able to press out of a block of firm tofu. After a half an hour of pressing it was still pretty soggy. I’m keeping it in hopes that if I get extra firm tofu it may work better. .. maybe I was expecting too much.