The Best Tofu Presses of 2026
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Noya Adjustable Tofu Press
Tofu pressing doesn't get much easier. Details like adjustable pressing and a removable drip tray with handles took this product to the top ranking. Read More
Pros
- Presses tofu quickly
- Easy to clean
- Doubles as a storage container
Cons
- None that we could find
TofuXpress TX1 Gourmet Food Press
This sleek-looking press produces tasty, firm tofu—fast. And its design is easy to use and built to last. Read More
Pros
- Quick, firm results
- Built to last
- Clever design
Cons
- Expensive
Healthy Express Tofu Press
This traditional press requires no set up, is dishwasher-safe, and presses tofu quickly. But it requires ongoing attention while pressing. Read More
Pros
- Easy to clean
- Firm results
Cons
- No drip tray
- Requires frequent adjusting
Tofuture Tofu Press
This model uses tight silicone bands to press tofu. Despite its tight pressure, it produced no cracks. But the quality is likely not long lasting. Read More
Pros
- Presses tofu quickly
- Easy set-up
- Dishwasher safe
Cons
- Poor quality
TofuBud Tofu Press
This is made up of 6 parts, but only offers 1 pressure level. While it pressed tofu somewhat firmly, it left the block wet and difficult to remove. Read More
Pros
- Produces firm tofu
- Sleek look
Cons
- Several parts to clean
- Inefficient pressing
- Tofu removal was difficult
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Noya Adjustable Tofu Press
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TofuXpress TX1 Gourmet Food Press
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Other Tofu Presses We Tested
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How We Tested Tofu Presses
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What You Should Know About Buying Tofu Presses
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Whether you're a full-on vegan or just someone who likes to occasionally eat plant-based meals, it's likely that you've had your fair share of encounters with tofu in the kitchen. Incredibly versatile and rich with protein, tofu has been around for centuries in dishes around the globe. And today, it remains steadfast in its ability to upgrade anything from soups and salads to tacos and creamy sauces.
If you often cook with it at home, having a good tofu press on hand is a must. It transforms a wet, spongy block into something much firmer that's easier to sear and absorb spices. I'll be the first to admit that I, too, previously practiced the paper towel method, using books (or whatever heavy things I had on hand) as weights to get the water out, and subsequently making a mess on my countertop. But once I started using tofu presses—and realizing how much waste I was generating with my previous method—there was no going back.
If you're new to the world of tofu presses and don't know where to start, we're here to help. We've rounded up some of the most popular presses out there, made of everything from BPA-free plastic to eco-friendly bamboo to see which performed best. The Noya Tofu Press (available at Amazon) is the best we’ve tested for its ease of use and quick pressing abilities. It doubles as a container for marinating and produced some of the firmest tofu during our tests.
If you're willing to spend a little extra, we recommend the TofuXpress (available at Williams Sonoma) as our best upgrade pick. It has a no-frills structure that's effective over time, and a clean design that's nice enough to show off.
The Noya Tofu Press was the best press we tested.
The TofuXpress was our pick for the best upgrade.
Other Tofu Presses We Tested
How We Tested Tofu Presses
We tested each tofu press similarly, in order to accurately rank them against each other.
The Tester
Hi, I'm Monica Petrucci, Reviewed's kitchen staff writer and a longtime lover of tofu. I used to find myself only indulging in a crispy, well-cooked tofu dish when I found it on restaurant menus, or when I could find the pre-pressed, vacuum-sealed packs of it at the store. It wasn't until I started testing for this article that it hit me: I was intimated by the pressing process, and it was inhibiting my tofu-cooking potential.
Once I learned that tofu pressing didn't have to involve a messy countertop and a waste of (several) paper towel sheets, the game was officially changed. I started finding plenty of recipes online and was cooking (delicious) tofu dishes several times a week.
I then realized that there are likely many other tofu lovers out there who need similar guidance on tofu pressing—the easy way.
The Tests
Leaving your tofu to press over several hours in the fridge ensures freshness and firmness.
Although all of the presses on this list vary greatly in structure, materials, and functionality, I tried my best to keep these tests as similar as possible to see how they stacked up against each other.
I first took into account the physical make-up of each press: Is it easy to set up? Does it have multiple pressure levels? Is it dishwasher-safe? Is there a built-in water drainer?
Then, I tested each press's functionality by pressing a block of extra-firm tofu for 15 minutes, checking for any cracks after pressing, and measuring how much the block had changed in size. Then I cut the block into cubes, seasoned it, and seared the tofu in hot oil to see whether the remaining water splashed back at me while sauteing. While it cooked, I monitored whether (and how much) the cubes fell apart while cooking. And, of course, there was the final taste test to see how well the tofu absorbed the spices and whether the texture was dense or still watery.
Before and after testing, I washed each press according to the package instructions to see whether any warping, rusting, or other damage occurred. I also took into consideration what materials the press was made of—whether it was built to last or sustainably made.
What You Should Know About Buying Tofu Presses
Using a tofu press results in the most firm blocks for seasoning and cooking.
Why Press Tofu?
Tofu is a lot like a sponge; it absorbs liquid easily. Typically, blocks of it are sold in plastic containers where they sit in water, so when you remove a block from its packaging, a lot of that water has been sucked inside. A quick paper towel blot will only remove water from the exterior, rather than getting a majority of the liquid squeezed out. Without taking the time to press it, your tofu will be watery, tough to season, and will probably fall apart while cooking.
In order to get the best results when you're cooking with tofu (aside from silken tofu, which isn't designed to be pressed), it's best to press as much of that excess water out as possible. This way, your tofu will have a denser, crispier texture and will absorb spices and other flavors while cooking.
How Long To Press Tofu
Deciding how long to press your tofu all comes down to preference. Ask yourself, How firm do I want my tofu to be? and How much time am I willing to spend?
Most tofu presses on the market will provide timing guidelines in their instruction manuals, which can vary depending on the build of the press. But the typical range lies somewhere between 10 and 60 minutes. Of course, you can always press tofu in advance for several hours or even overnight, as long as it's stored safely in the fridge. (Doing this will obviously provide the firmest results—but how often do we actually think about what we'll want to eat a day in advance?)
During testing, I stuck to a 15-minute standard for all of the tofu presses but noticed that was only adequate for some of them. The best rule of thumb? Trial and error. Follow the guidelines in your press's instructions, then do some experimenting on your own to discover the firmness level you like best.
How To Store Pressed Tofu
Once your tofu block has been pressed, you can either choose to store it in the refrigerator or freezer. If it's going in the fridge, it'll typically stay fresh for three-to-five days. Once it's cooked, it may last even longer—up to a week—without going bad. (Just be sure to look for any mold growth, discoloration, or funky smells—common occurrences for any moist foods that have been hanging around.)
Freezing tofu is another option for longer-lasting storage. Before freezing, press it as you normally would to get rid of excess moisture. Then cut the block into cubes, and place them in a freezer-safe container for up to six months. When you're ready to eat it, simply defrost as many cubes as you'd like and get cooking.
Pro tip: On top of being extra convenient, freezing tofu can sometimes even result in denser, more flavorful results.
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Meet the tester
Monica is Reviewed's Kitchen & Cooking editor and an avid home cook; she's been testing a wide range of kitchen products at Reviewed for three years. Previously the Digital Editor at Culture Cheese Magazine (and a former barista), she's also had her work published in The Boston Globe, Modern Luxury, Boston Magazine, and more.
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