EZ Tofu Press Removes Water From Tofu in 15 minutes Provides Better Flavor Absorbtion

I love this!! I've been a vegetarian for a lot of years and always enjoy eating tofu when I go out, but I've always been disappointed when attempting to cook it myself. I've never been able to press all the water out despite all my heaviest books, what feels like a whole roll of kitchen roll, and about 10 hours of pressing time. It's always turned out a bit soggy and as a result, didn't take on the flavours of the food I was cooking it with. Bland and icky with a weird soggy texture. Gross.I bought this tofu press and (without wanting to sound too OTT about what is effectively two bits of plastic held together by two bolts) it's revolutionised my tofu life! I can easily press all the water out in 15 minutes and I'm left with lovely firm tofu that can be marinated and then fried up beautifully. Even my carnivorous partner is no longer horrified at the concept and will even join me in eating it! Time will tell whether the bolts will rust but so far, so good.It's simple but effective. It just works! If you like tofu but fail at successfully draining it, give this a go. I fail to see how you could be disappointed :)

I bought this because I was sick of using up heaps of kitchen paper and then having to wring it out and dispose of it. I also got rather fed up with trying to find sufficiently heavy things the right size to use on top of a block of tofu. This is a very simple design that is easy to clean. You can see what is going on whilst you press the tofu and get the consistency you prefer by tightening or loosening the wing nuts. I like to make crispy tofu with a satay peanut sauce and can now get my tofu sufficiently crispy on the outside. The taste it also richer. I also use it for fajitas and a very cynical carnivore friend (I am vegan) ate them and said they were absolutely delicious. Much less messing around than trying to do it without this gadget and much quicker, too. Although I'd rather it were a little cheaper it is well-made and sturdy. Can't imagine being without it now.

This press works wonderfully well and so easy to use. It will work with any size of available tofu block.

Does the trick and better than kitchen roll and books but expensive for what it is

Very easy to use and takes out water from tofu very quick.useful in the kitchen from all recipes that calls for drained tofu.

Love this! Gives you firm tofu so quickly and really let's you control how much water you want to press out! Be careful not to press the tofu too much or for too long though or it will turn into a chewy in-edable brick (the first time i used this I squeezed my tofu waaaaay too much so great was my enthusiasm haha!)

Brilliant! No more heavy books and kitchen roll needed to squeeze our the water. This is done in such a shirt space of time and the result is very dry tofu which cooks and tastes so much better!

Does exactly what it says. Easy to use, no mess and can squeeze out excess water so quickly 😀

I had a tofu press that was the box type with a snap-on lid. Almost impossible to make it work! Lid never snapped on properly. Then I looked at a $120.00 press. Nice, but pricey. Then I thought that I would try this one. Still pricey, but on quarter the price of the other one. Works great, fast, and neat. The only issue is that you have to put it in a container, or the sink, to drain the water. It is fantastic! Well worth the money.

Excelente producto

Item is as described. Great for taking out the extra moisture from the tofu.Great quality.

Für meine Zwecke (das Wasser aus dem Tofu zu pressen, damit er beim Braten knuspriger wird) einfach gut. Habe gezögert, 30 Euro sind doch recht viel. Denselben Zweck erfüllen auch zwei Schneidbretter, auf denen man z.b. Konservendosen stapelt. Nachdem mir aber beim letzten Mal der Eimer mit dem Vogelfutter beim Pressen vom oberen Brett gerutscht ist und sich in der Küche verteilt hat: dann doch das Geld investiert.Klappt prima und das Teil ist auch stabil und hält bestimmt lange. In die Spülmaschine kann es auch. Beim Pressen stellt man es hochkant auf einen Teller, so läuft das Wasser noch besser ab als bei Marke Eigenbau. Schneller geht es auch, in 10-15 Minuten hat man es fertig, Vorher musste man eine Stunde ungefähr fürs Pressen rechnen. Bin echt froh, mich für das "teure" Teil entschieden zu haben.

I was recently told by my doctor that I should adopt a vegan diet to make things easier for my heart. Tough news for a guy who likes to smoke a beef brisket for 16 hours. It looked like tofu would be an important part of my diet, so I had to learn how to make it taste good. Up to now, tofu played a very minor role due to its bland and slightly funky taste. I started looking at recipes and finally found a comment on pressing tofu to improve it's ability to absorb a marinade. The article also said removing excess water would also make it taste better. I searched Amazon for a tofu press to read the reviews. The EZ Tofu Press looked like the best tool out there, and it also had a cool industrial vibe that I liked.The press was delivered quickly, with no postage, thanks to Amazon Prime. I always like sellers who use this feature. It makes them seem more friendly to me. They care about their customers.When I unwrapped it, I immediately liked the quality of the components. Two hefty slabs of food safe plastic, with good quality stainless steel hardware. Plastic. It was not as fancy as some of the other options, but I liked the simplicity of the design. I'm a designer myself, and we call this an elegant design, with "good bones". It does what it's designed to do, and nothing else. It works simply with no fuss. The EZ Tofu Press is easy to use and clean, and there are no parts to wear out.I put a block of firm tofu between the plastic slabs and tightened the wing-nuts until water started to drain out into the sink. I waited a few minutes and tightened it up a bit more while I made a sugar free sweet and sour marinade. After about 30 minutes, the tofu was about half its original thickness. I unscrewed the screws and sliced the tofu into strips, and put them in a ziplock bag with the marinade for an overnight soak in the fridge.The next day I put the tofu strips on a Silpat silicone baking sheet in a 425 degree oven for 20 minutes, turning them over half way through. The marinade made a shiny glaze on the tofu, and the inside was creamy!! It was like a hot custard, nicely infused with the flavors of the marinade. This was a big surprise for me. I didn't know tofu could do this. I do recommend eating them while they are hot. The texture changes a bit when cooled. Still nice, but not as good as fresh-out-of-the-oven.I am still experimenting with techniques, and the EZ Tofu Press is now my favorite tool. Highly Recommended!