Review on Tofu Press Cheese Making Water by Evan Zurlo

Before I saw this tofu press, it never occurred to me to press tofu. So I was surprised how much water this press actually squeezes out of the tofu, even though I started with hard or very hard tofu. This is of great importance when frying tofu with vegetables on the stove. Pressed tofu is much firmer. It tastes like something, not mush. I like it a lot more. That's why I prefer hard or extra hard. Pressed is even better. You don't want to press it too hard. The recommended 10 minutes is fine. On the other hand, if you bake the tofu in the oven like we often do, pressing the tofu matters less. The oven is already dehydrating the tofu. I tried cutting the tofu block into 3 plates. I pressed one in this press, I pressed the second, put a large plate on top and left the third unpressed. I cut them all into small pieces and baked them in the oven. From the oven, I preferred the one pressed by this press to others, but not by much. Actually, the block of tofu must have been too small because it crumbled in the press. Tofu pressed on a plate was almost the same and unpressed tofu was worse, but the differences were so slight that I'm not sure I could tell them apart if I didn't know. So abs are less valuable when you cook tofu in the oven. One last note: there is no space in this press to collect water. I put it on a large serving plate. It's easy to clean.