I wanted to give an updated review on my E-Z Tofu Press. I bought this press on Amazon, after thinking about a press for over 6 months. I was drawn to this press because it was simple and did not take up a lot of space because it does not come with a plastic “box” to collect the water. You simply drain the tofu onto a plate, shallow pan, etc. The price was also much less than other choices I had come across.
I have used my press three times now over a two-month period. I am very happy with it. It washes easily, and when you close it up by screwing the two plates as close together as you can, it stores in minimal space, which means I can keep it in an accessible spot to grab in a hurry, not in the basement like some of my cooking supplies. It presses the tofu well, although due to my own inexperience I am not sure how “tightly” I can press. I have been able to achieve an amount of pressing I like in 15 minutes, with a few progressive turns to tighten every once in a while. Each time I have measured 1/3 cup liquid released…so I am curious if I can press harder. I like to use extra firm tofu and I really don’t want it breaking up, which I had managed to do in the past when pressing tofu with heavy books and cans. I like to cook with linear cubes or “slices” of tofu. Anyways, after several uses and cleanings (by hand), there is absolutely no sign of any breakdown of the screws, plates or any component. I recommend it if you are interested in a space-saving simple tofu press at a good price.
Here are some pictures of my set-up.
Storage, on my rotating shelf where I cook. Ignore the double boiler pan never unwrapped. I use every other pan from that set!
Tofu draining. It never moves or slides downward in the press.
This week I made Sesame Tofu with Spinach, a recipe from Moosewood Restaurant’s “Simple Suppers”, which is also posted on their website. (Find it by clicking the link). It really looked better than a lot of my previous tofu attempts and tasted great too–but not so much the next day when the seeds were softened and the tofu was less crispy…gotta eat it same day. I learned some good tips by following this recipe:
- Sesame seeds can be “pressed” right into the moist tofu (no dipping into a liquid first)…so maybe other things can be pressed this easily too…bread crumbs, chopped nuts possibly?
- The soy sauce and Tabasco (I skipped the Tabasco) are added in the last 1-2 minutes in the skillet and give the tofu the darker look which I like…seems like this can also be adapted to other recipes.
- “Regular” extra firm tofu seems to hold its shape slightly better than the sprouted tofu I have tried in my other recipes with the tofu press. Both were organic tofu from Nasoya, so I think it is a fair comparison. I used the regular extra firm here.
Maybe I am finally getting somewhere with my tofu cooking. I don’t want to eat it every day, but I would love to work it in once a week. And for other people to actually want to eat it, ha ha.
In my next post I’m going to share about my new discovery of eco-friendly (no nasty, dangerous Teflon) non-stick cookware. If you remember how
horrendous poorly my attempts to cook tofu in my stainless steel pans worked out, this is awesome. And the best part is, these pans are super reasonably priced!