Tofu Press- 2 in 1 Tofu Maker for Firm or Extra Firm Tofu,Tofu Press Dishwasher Safe with 2 Sizes Mold,Cheese Cloth & Bag,Tofu Maker Remove Extra Water in 20mins

Ditch the soggy tofu blues! Struggling with crumbly stir-fries and watery marinades? This ingenious press is your secret weapon. We love it. It effortlessly squeezes out excess moisture, leaving you with firm, flavorful tofu that crisps like a dream and soaks up your favorite sauces like a champ. No more wrestling with towels or heavy weights – just buy and use this device and voila! Your tofu will earn culinary stardom and your tofu cooking skills will be kicked up a couple of notches.

It works fine and I'm able to wash it well but so far it is very uneven pressure on my store bought tofu.

I wanted to love this press but this press has too many parts that need to be put together and maintained to make it a functional kitchen gadget. Full discolsure, I am someone who love cooking, cooks dinner at home everyday but is feeding a family of four which includes two kids 8 and under. Because I work out of the home and have kids, I need kitchen tools which are pretty much ready to go when I need to use them. I also need tools, especially ones I plan on using often, that don't need to be kept in an awkward bag to make sure I don't lose any pieces.All in all, this press will do what you need it to do. It squeezed more liquid out of my tofu blocks better and faster than I could on my own. This is why I am so sad its such a pain to set up. I will be using this tool because now I have it. But the moment it breaks or I lose a piece to it, I will be buying a more ergonomic press which is ready to be used whenever I need it.

I am vegan and eat a lot of tofu. This kitchen tool looked like a good way to purchase less expensive "firm" tofu rather than "super firm" tofu to get a similar result. The only difference between the level of firmness of tofu is water content. I like "super firm" tofu because it is so solid right out of the container and can be used as is. Lesser firmness in tofu is flabby. "Super firm" tofu is roughly twice the price of tofu with unstated firmness or "firm" tofu.The Good:-The tofu press was easy to use after the initial set up. The instructions include great photos, but the instructions are a little vague. The fact that the "spring part" was to screw into the smaller presser plate was missing but important. However, it took just a couple of minutes to figure that out.-I like that the clear portion of the press that holds the liquid is a part of the entire unit that slides into the refrigerator. This let the tofu remain chilled even if I forgot and left it in the refrigerator for hours.-I pressed "firm" tofu for about 30 minutes and extracted about a half cup of water (second picture)-The resulting tofu was very close to "super firm" as a result. It cut cleanly without crumbling (third picture). I air fried the resulting tofu, and it was easy to handle. I got a good result. Even my husband (not a vegan) tried the unflavored air-fried tofu and liked it.The Bad:-NothingWishlist:-There are a number of parts to this tofu press, but they do not all store together compactly. This is yet another kitchen gadget that I own that I must gather together in a bin for storage. It would be great if this stored as one unit.This product met my expectations and is far easier to use than the press-plate with screws version that I previously used.

I don't frequently eat tofu, but I eat it enough to know that it needs to be pressed. On the recommendation of a friend, I would wrap the tofu up in a dishtowel, place it on a plate and lay a heavy pan on it to "squeeze" the water out of it. Not the prettiest contraption and it didn't distribute the weight evenly, but it would press my tofu and get a lot of water out, although it left my tofu a little lopsided due to the uneven weight distribution. So I decided to upgrade to this press and found it was easy to use, faster than my method, and better distributed the pressure, although I still had some lopsidedness with my tofu but not as much. It was also easy to clean which is always a bonus. I don't know about its ability to make tofu but from the instructions, it seems like it really only acts as a mold for the tofu rather than being a big component in the process. Regardless, if you regularly buy tofu and need a press for it, this one will do the trick but if you are a more casual eater of tofu, you'll have to decide if a purchased press is really necessary.

I've always liked tofu in food from Chinese restaurants but all my attempts to cook with it resulted in something soggy and mushy that never tasted like much of anything.I'd always heard that tofu absorbs the flavors it's cooked with and that's how it always tasted when I had it out but mine just never worked.I tried stir-fry, air fried, skillet fried and even baked and the results were always lackluster.I assumed that the restaurants had access to a better grade of it or they were doing something like marinating it somehow.Now I know: they were pressing it.Pressing it is the key, COMPLETELY.This little gadget is easy to use and the smaller version of the inner container fits the stuff I buy perfectly. Using the strongest setting, at least an ounce of water came out instantly and after about 30 minutes, I was shocked at just how much was released.My tofu came back out, still in a solid piece but about half as tall.Cutting it, it went from the texture of a room temperature whipped cream cheese to something more like a fully refrigerated block of it.Going in the air fryer it crisped right up and nothing fell apart. It was GREAT.The tofu pressing was the missing step all along. If you've had an experience like mine when trying to cook it yourself, this thing is the key to making it work!