Tofu Presses: 5 Fast Facts

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Fact #1. Tofu comes packaged in water. Any bit of the block you don't use after you open it should be stored in water. That's what keeps it from drying out and prematurely spoiling. If all you want to do is crumble some fresh tofu over your favorite salad, you could probably survive without a tofu press. If you want to experience the full range of culinary expression tofu has to offer, you absolutely need one.
Fact #2. The first major benefit of owning a tofu press is the amount of water it can remove from your tofu. By applying gentle, even pressure across the block, you can safely and completely desaturate it. If you drop a wet block of tofu into a marinade, it could take upwards of 24 hours for the flavors to impart themselves.
Fact #3. Another major benefit of a tofu press is less culinary and more environmental. A lot of people still use paper towels to dry out their tofu. Not only does this process require more time and physical work. It also eats an unconscionable amount of paper towels. That ultimately has a large environmental impact.
Fact #4. Some models have compartments that can function like emergency strainers. This is great if your son is wearing your only colander as a space helmet and you need to wash some veggies. Others work in a fashion similar to a vise, but with completely flat interiors that can accommodate the shape of a tofu block.
Fact #5. One thing about tofu that doesn't jive with some people is that it requires patience. Cooking times on the stovetop often exceed 20 minutes if you want to truly transform the stuff. You can transform tofu into a litany of comparable foodstuffs. These can be anything from a vegan replacement for feta cheese, to a grilled slab marinated to perfection and served like a steak.