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METHODS OF PRESSING
Towel and Fridge Method - Wrap tofu firmly in a small terry-cloth or cotton towel that has been folded into fourths, place on a plate, and refrigerate for 1 1/2 to 2 hours or overnight. Pressing time can be decreased by draining tofu beforehand, placing 2 to 3 pound weight on top, and changing the towel every 30 minutes. You can also cut the tofu horizontally into halves and then place in the towel.
Slanting Press Method - Wrap tofu in a towel and place on a cutting board, tray, or large plate. Position so that when one end is raised the moisture off the tofu can drain into the sink and raise the other end a few inches. Place a 2 to 4 pound weight on the tofu and let stand for 30 to 60 minutes.
Sliced Tofu Method - Cut the tofu crosswise into 1/2 to 3/4-inch-thick slices and place on two towels on raised cutting board. Cover with a double layer of towels and pat to ensure even contact. Top with a cutting board and 5-pound weight and change towels every 10 minutes if faster pressing is desired.
NOTES
When pressing tofu, it is important to preserve the form and structure so it can be cut into thin slices. To determine if it is fully pessed, hold it up vertically in the air. If there is no crumbling, it is fully pressed. The amount of time it takes to press is determined by what it is to be used for. If a soft texture is desired, the pressing time is less.
If Silken tofu is being pressed, it must be handled very gently.
Firm tofu can be used in place of pressed tofu in recipes. Just pat its surface dry before using.
