Carefully remove the block of tofu from the packaging and shake off any liquid.
Then, place your palms on both sides of the tofu block and press together over a bowl or sink. Be careful to not press too hard or you’ll risk ripping the tofu.
Pat dry with a paper towel or kitchen towel and use the drained tofu for cooking.
Press with a Heavy Object:
Start by removing the block of tofu from the packaging and placing the tofu between several layers of paper towels or a kitchen towel.
Place the wrapped tofu onto a plate or glass baking pan.
Place a flat, heavy object on top of the wrapped tofu. This could be a cast iron skillet, heavy books, or light books with cans on top.
Let sit in the fridge for 20 minutes or up to overnight. You should start to see liquid accumulating on the plate. If there’s a large amount of liquid building up, dump it out every so often.
Remove the object and the towel and use the drained tofu for cooking.
Press with a Tofu Press:
Start by removing the block of tofu from the packaging and placing the tofu into a press made for tofu. (I like to use my TofuBud.)
Add over the spring and screw on the lid.
Let sit for 15 minutes while all the excess water accumulates at the bottom of the press.
Remove from the press to reveal tofu that’s been fully drained of its liquid!