Depending on your recipe, you may need to drain and press your tofu before cooking with it. We recommend pressing the tofu for 10 to 20 minutes – the longer you press it for, the firmer it will be.
1. Drain – Carefully open the packet with a sharp knife and gently lift the tofu out of its water bath. Pour the water down the sink.
2. Press – Wrap the block of tofu in layers and layers of kitchen roll and place between two plates or chopping boards. Weigh the top plate down with some tins or books. Leave for around 10 to 20 minutes, depending on the firmness you need for your recipe – the longer you press it for, the firmer the texture will be. Pressing the water out creates air pockets, which are great for absorbing flavours. When ready, unwrap the tofu.
3. Slice – Cut your tofu according to your recipe. You can slice it however you like, from small, bite-sized cubes or triangles to wide, thin slices.
4. Flavour – This step is optional. Tofu is very light on flavour, but its texture allows it to absorb flavours from marinades and sauces. Simply marinate your tofu pieces for at least 30 minutes before cooking, or ideally overnight. (Hold onto the marinade afterwards – you can always use it in the recipe, or marinate more tofu with it.)
We also recommend seasoning your tofu with salt, pepper or other spices before cooking to add a little extra flavour. If you’d prefer something quicker or slightly more convenient, our Marinated Tofu Pieces and are pre-flavoured and ready to cook with.
You can also watch our handy video for a step-by-step guide!