The Original Super Tofu Press by TofuPresser - The Easiest Way to Remove Water From Your Tofu

This tofu press is a GAME CHANGER, and I love it for all the reasons I thought I would.#1 Made in the USA out of durable plastic and hardware and will last a life time.#2 Design is simple and therefore easy to clean, use, and store.#3 It works exceptionally well and has enabled me to press a brick of tofu down to less than a half an inch!!!!!#4 it is SO easy to use, wash and dry that I literally went from buying maybe 2-4 blocks of tofu a month to buying 4 blocks a week!!!My ONLY complaint, and this isn't a complaint as much as it is a WISH, is that I wish there was a version that accommodated two blocks of tofu, as I usually like making two blocks for a family meal.I love this tofu press, and it has exceeded my expectations. Thank you for an excellent, durable, SMART product that is not just another mystery plastic brittle piece of crap from some factory in China. Thank you 💚🌱 and I don't say this in an anti-China nasty way; I just mean it feels good to support American manufacturing. Thank you.

Easy to use and takes little time. Love it!

The SUPER TOFU PRESS is amazing! I buy stupid kitchen contraptions all the time, use them once, and then they go in a mystery cabinet to be hoarded for a few years until they are purged. I can 100% say this press will not end up in the cabinet of doom. If you eat tofu, you need this press! It's super easy to use, just slide your tofu in and tighten the wing nut until your tofu is pressing. I set mine on its side either in my empty sink or on a plate with a high rim that way the water can drain out and not just sit on the tofu. It works really quick too; I've pressed for 20 minutes up to an hour. Honestly, I think the block I did for an hour was a little dry, but that's just me, it just goes to prove the effectiveness of the press because I've never been able to "dry out" tofu by pressing it on my own! I do occasionally (if I remember) tighten the nut a little more so do some extra squeezing. I do wish they had a mega size version where you could press more than one block at a time because I do my weekly meal prep on one day on the weekend. In short (too late right?), if you eat tofu and you don't like soggy tofu then buy this, it's a good investment!!

This little piece of hardware works really well. There is a little "fiddling" with the screws (and it takes a bit of time), and it's somewhat hit and miss how firmly you want the thing to press on the tofu, but that is explained in the instructions. On my first try I "squished" the tofu too much, but it was still edible. It will take a bit of experience to get it perfect, but that's o.k., because the tofu was edible and I am not a chef! A LOT of water comes out, which is hard to tell when you've only used paper towels and a weight. You do need to put this on a plate or the water will run off all over the place. Very satisfying to see how much water is pressed out. I like using this and would recommend it just because it saves so many paper towels (if you press water out of tofu the "old fashioned way"). I think the price is reasonable, it's quite sturdy, and don't think it's likely to break, so it should be squeezing water out of tofu for many years to come.

I found myself throwing away tofu, unopened, because I would procrastinate terribly when it came time to cook it. I just couldn't face the prospect of hauling out the heavy books, stacking cans on top of plates, and wasting so much paper toweling. It finally occurred to me that SOMEONE must have, by now, invented a machine that presses the extra water out of tofu without ending up with cans of stewed tomatoes toppling to the floor!I searched online and found several tofu presses. The fancy plastic one with the special plastic container looked as if it wouldn't last long. Another press was similar in design to this one, but without the springs ... and I have to admit that I was drawn to this press because I wouldn't have to readjust the pressure every couple of minutes for it to work quickly.This tofu press is simple -- and it's JUST what I was looking for. It works JUST as described, and the springs do, indeed, eliminate any need to make adjustments during the process. In 15-20 minutes, my tofu is ready to be marinaded!This is a fantastic addition to my vegan kitchen, and is saving me hours of time that I used to spend futzing with books and towels, heavy cans stacked on top of precarious towers, just to squeeze the extra water out of tofu. Perfect solution, highly recommended. We will be eating much more home-cooked tofu from now on, and wasting much less!

Bought the press several months ago, and have only just used it last night. It really works spectacularly. Buy extra firm tofu, freeze it, thaw it, then press it. It took me no more than 3-5 minutes (if that; I didn't time it) to get the tofu almost completely dry. This is INFINITELY better (less mess, more complete and even drying) than using a plate, or cutting board (whatever) and weights. The press is very sturdy, and even though I've used it only once, I can tell it will last a long, long time. This is an excellent product and does exactly what it is supposed to do, perfectly. Truly worth the price. Buy quality and you buy once.BTW - when the tofu's dry, crumble it, mix with chili powder, then brown in a skillet (don't burn! stir frequently). Use as a chili base or add to a hearty fall (or winter) stew, with lots of vegetables - - Qt. jar of home canned tomatoes, 2 big onions sliced, several cloves sliced garlic, chunked sweet potato, kale, celery, parsley, mushrooms, can of garbanzo beans with liquid, 2 TBL "Better Than Bouillon" low sodium. Let simmer for an hour or two, but watch, it's thick and can burn. So crock-pot it, or get to a boil and put covered pot in oven at 250 F, then you don't have to worry about scorching. My wife asked for seconds.