If you use two to three tubs of tofu per week, you are going to love the nifty little kichen tool called Tofu Xpress,* described in this review. Figuring out how to press tofu is a quandary faced by tofu lovers everywhere, who bemoan the wasting of so many paper towels. Tofu Xpress is basically a plexiglass box with a spring-loaded lid that presses excess water out of tofu. It works particularly well with firm and extra-firm varieties that come in tubs.
At first you might wonder what the big deal is. While using tea towels to blot tofu are more ecological than paper towels, they don’t really do a great job. Paper towels work decently enough, but you have to use a lot of them. I’m not a huge kitchen gadget person, but now this handy tool is up there with my few favorites that I use on a regular basis.
If you know you want to make a dish for dinner using really firm tofu, simply put the whole block of tofu into the Tofu Xpress container and secure the spring-loaded top over it. Place in the fridge and by the time you get home, the water will have risen to the top. Pour it off, take out the tofu, slice and continue on with your recipe. If you have a little more time, you can use the same container to marinate the tofu.
If you forget to set it up ahead of time, a substantial amount of water can be extracted within 30 minutes. Once tofu is this well pressed, it absorbs marinades amazingly well — and you can use the same container to marinate it.
Another neat feature is that the base comes off and doubles as a lid, so you can place the tofu and marinade in the same container, cover, and refrigerate, or just let stand for a half hour to an hour.
I can’t imagine going back to the paper towel routine. It might seem a bit pricey, but if I count the rolls of paper towels I’ve used for the purpose over the decades, I’m sure it will pay for itself in due time—and it’s a fitting addition to a green kitchen.
Tofu Xpress also carries a light tension spring (which can be ordered separately), making it useful for pressed salads and nut cheeses, and is supposed to be good for silken tofu when you want to firm it up a bit. I’ve just started to experiment with the light tension spring, and will report back when I can. In the meantime I couldn’t wait to share the info on this product, which, once you’ve tried it, will become indispensable to any regular tofu user.
See other enthusiastic user reviews for Tofu XPress on Amazon.com,* and learn more about Tofu Xpress* on the company site. Tofu Xpress is made in the U.S.A.
Here are a few recipes made better with the use of Tofu Xpress:
- Homemade Baked Tofu Teriyaki — better than the store-bought kind.
- Lemon-Pepper Tofu Cutlets — so good, you’ll need to double the recipe if you’re serving more than two people.
- Tofu “Feta” — the firmer the tofu, the more it resembles and tastes like real feta cheese.
- Read more reviews of products for healthy living in VegKitchen’s Product Guide.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Gina Koller says
You have no idea how many times I forget to press the tofu! Thank you for posting this.
Bryanna Clark Grogan says
I often buy firm or extra-firm tofu for stir-fries, etc., but there are some instances when pressed medium-firm (Chinese style) tofu works better-- the texture is more delicate. One such recipe is Julie Hasson's delicious scrambled tofu, which we make often, using the Tofu XPress first: http://veganfeastkitchen.blogspot.com/2009/08/best-scrambled-tofu.html
I got the Tofu Xpres for Christmas and it is amazing. I'd almost given up on cooking with tofu but this has changed my mind. Although my box only had one spring in it. Hrm.....
My wording may be confusing, Triluna, so I'll fix it. It should read that the light tension spring can be ordered separately. The light tension spring is for making "pressed salads" such as with cabbage and other soft vegetables, but if you're using this primarily for tofu, the spring it comes with should be sufficient. Glad you are enjoying it. Our family loves tofu, and though we try not to overdo the soy, I do use 2 to 3 tubs a week for our family of four and I find the Tofu XPress indispensible.
I bought the Tofu Express for myself for Chanukah and one for my friend. I love it. It's amazing how much water express even though the tofu is extra firm. The texture and taste is actually superior.
I've been wanting a tofuxpress but refuse to pay that insane price plus shipping for it so I made my own! Two cheap cutting boards, some springs, washers, and a few wing nuts. Drilled four holes and there ya go! $16! And the satisfaction of doing it myself!
The Tofuxpress works well on tofu, but what I can't get over is how well it makes yogurt cheese! I saw a video tutorial on their website, and it works like a charm. I paid the extra money for the light spring attachment. I use cheesecloth, add plain non-fat yogurt and it makes incredible yogurt cheese. Secondly, I love how easy it makes squeezing the liquid out of cooked spinach. I purchased this to press Tofu, but I find myself using it more for yogurt and spinach.
Jennifer Arent says
I just got my Tofu Xpress last week and I've used it twice for tofu and once for spinach...and it's beyond awesome! So glad I got one! Thanks so much for the review!
Jennifer, sorry for the delayed approval on your comment, it somehow went under my radar. So glad you and Angel are finding this product useful. And I'm glad that Chana found a way to be so inventive! It is admittedly a bit on the pricey side but the Tofu XPress is built to last, unlike pots and pans that need to be replaced once in a while. I just love mine, not a week goes by when I don't use it at least a couple of times.
Lewis Morti says
I was looking for this Tofu Xpress review. Finally, got it by landing in your site. Thanks for sharing this awesome information.
Thanks, Lewis. I still really love mine, it's in perfect condition after a few years of use.
Thanks a lot for your review! Finally I can do lemon-pepper tofu without mess on kitchen =)