Tofu Press - The Original BPA Free, Dishwasher Safe Tofu Presser - for Tastier, Firmer Tofu - Easy to Use, Efficient Tofu Maker - Ideal for Meal Prep - Designed in The UK – Fits 8-14 oz Tofu

I don't use tofu but I do make paneer. Actually I'd given up making paneer because, while the making bit was fine, I could never get the resulting paneer sufficiently firm to hold together during the cooking process. However I decided to try again because there are a lot of delicious dishes which call for paneer, and I simply can't get hold of it locally. After yet another failure where I had to watch my precious paneer fall to bits instead of toast beautifully in the pan with the coconut and ghee, I decided to see if there was any kind of a press which would solve the problem. As I don't use tofu, I'd never heard of a tofu press, so I was delighted and excited to come across this one - particularly as the only other one I'd come across would have made a mess of £100(!). I saw that some reviewers had encountered problems with the press or the bands breaking, but as the supplier had obviously dealt with these problems swiftly, courteously and usefully, I decided to go ahead and order. I'm extremely glad I did. My first batch of paneer turned out (literally) beautifully. I was amused to see it was imprinted with 'Tofuture' and the leaf and line logo, but this hardly matters when, for the first time ever, there is a block of paneer which can be used in any dish required! I'm now making paneer every week. Two litres of milk makes just the right amount of paneer to fit into the Tofuture tofu press. The block with which you end up is bigger than the pre-packed blocks you buy from the supermarket or grocer's (just supposing your local shops actually sell the stuff...), and really it's the perfect size. Once you've made the paneer, put it into the tofu press and put the press into the fridge, you can just leave it until you need the paneer. Any excess whey gathers in the base of the tofu press and doesn't touch the cheese, so you can use either the paneer or the whey when you wish. It's absolutely fuss-free - and you can even sit other fridge items in the well of the tofu press lid. Homemade paneer is as different from the shop-bought variety as chalk is from, er, cheese. It doesn't take huge amounts of time, the satisfaction is immense, and it's got to be healthier because you can choose decent, fresh milk from properly reared cows. Plus, of course, you can actually have paneer when you want it rather than when you can sweet talk a friend who happens to be going somewhere where they sell paneer. No, the Tofuture tofu press isn't cheap (although it's one heck of a lot cheaper than its rival...), but it's definitely worth the price in convenience and no more wasted effort and milk! 29 October 2017 - I've just bought a second Tofuture press, and there can hardly be a better endorsement than that (particularly as I'm not exactly a spendthrift; even good friends call me parsimonious at the best of times...). The reason for this second purchase is that, since buying the Tofuture press over a year ago, I've found more recipes for paneer and they've all worked out excellently well. So now I can easily use two lots of paneer in a week - and it's just easier to have two presses, given that you can keep paneer in the press in the fridge until you need to use the paneer in a dish. Before buying, I checked that there wasn't another press available which was superior (OK, and cheaper...), but it seems there isn't - and also I've discovered that people are marinating their tofu and/or paneer in the base of the Tofuture press. I'm definitely going to try this and, given that the press is BPA-free, there won't be a problem and it will be simplicity itself. A double recommend.

Tofu scares me. No, not in the 'boo' sort of way - I don't envisage blocks of the stuff jumping out at me from dark doorways or busting from my chest like a movie monster - it's more like an intimidation thing. It's like if I have some of the stuff in one of my kitchen cupboards, I can feel it staring at me every time I open the door and can hear it muttering profanities and sniggering quietly at me until I close it, at which point the sniggering and name-calling becomes muffled - but I can still hear it mocking me. This, you see, is because my past experiments with tofu have not exactly turned out well. What was meant to be light, chewy and tasty tofu turned out as turgid, horrible goo, which lead me to be of the opinion that Tofu was disgusting stuff and was reserved only for weird folks and vegans, and worthy only of being thrown into the bin from a great height and at great velocity. This attitude to tofu was challenged however when I tried some of it in a Chinese takeaway and it was a complete revelation - whatever magical ritual the chef had performed on the stuff was nothing short of miraculous; this tofu was tasty, chewy and light as a feather; like little pillows of culinary perfection. I needed to know how he or she did this. Oh, and it also occured to me that I'm weird and vegan, so it almost felt like it was destiny that I'd find myself face to face with my arch-nemesis Dr.Tofu again. After some blog-reading and googling, it turns out that I'd fallen at the first tofu hurdle because I was missing out on an all-important step in the preparation of the stuff because I wasn't draining the water out of it. You could go on Google right now if you wished and you could read stories of the various methods that people have used in the past to drain the water from their tofu by balancing several heavy cans, books and other heavy items on top of the stuff in an effort to squeeze every last drop of water out of it. These stories quite often feature terrible accidents; cans falling on people's toes, ruined books and, quite possibly, tears. I didn't think I could be bothered with that much effort, so I had a search to see if anyone had released a kitchen gadget that took the pain out of draining tofu and found several traditional ways which were inexpensive (bamboo boxes and the likes) but still involved having to put heavy weights on top of the stuff or extortionately expensive ones which consisted of nothing more than two bits of wood and four wing-nutted screws that could be used to torture the tofu into submission and release its secret stash of water. It wasn't until I read stuff on vegan-themed social media groups about this 'Tofuture' press that my interest in it was piqued and, judging by how quickly the thing seemed to be selling out I decided that it must've be pretty good so I bided my time, waited for it to come back into stock and grabbed one. When it arrived, I opened the attractive packaging and pulled the press out of it's box. It's an attractive thing, feels well made and consists of three parts; a white outer tray for collecting the water, an inner tray that you put the tofu into which sits on little legs and is perforated at the bottom and the all-important pressing tray, which has 'Tofuture' written on it and has two clamps on it with chunky rubber bands which, when pulled onto one of the three catches on the outside of the white tray, compresses the tofu and drains the water out of it. Before I did anything else, the first thing that I did was give my new tofu press a good clean in hot soapy water and left it to dry and last night, I opened my kitchen cupboard and (mutter, snigger) grabbed the just-in-date carton of tofu that was languishing near the back of it, opened it up and plopped it into the press's perforated tray. Next, it was a simple case of... Hang on... Hnngh... Actually, it wasn't that simple the first time as the rubber bands were pretty tight but with some determination I was able to pull them onto the third and tightest of the catches on the outer tray and popped it into the fridge. So far, I'm very impressed with this thing. It's really simple to use and I'll hopefully get plenty of use out of it. They say that to get nice firm tofu, it needs to be left in the press for four hours or left overnight, so tonight I'll be attempting to make a tofu stir-fry thingy and will come back shortly to let you know how it turned out! >>> UPDATE: Well, I unsealed my block of tofu from the Tofuture press last night, chopped it into chunks and threw it into my wok. It was surprising the amount of time it took to take to cook despite the heat on my hob being turned to maximum, but after a while it started to brown and eventually turned a lovely golden colour and by some miracle it actually seemed to be firming up! I cooked it for a little while longer, chucked it to the side and cooked my veggies (with some teriyaki sauce) before throwing it in at the end. ...And? It was absolutely gorgeous! The tofu was chewy, light and very tasty! I can't believe it but hooray - I can walk past my kitchen cupboard now and not hear the mocking voice of Dr.Tofu anymore. He has been vanquished and will (hopefully) never return, thanks to this marvellous tofu press, which transforms formally flaccid floppy and foul tofu into perfectly peppy and pert portions of pure pleasure.

I have only used this with extra firm tofu so far. It presses the tofu well and contains all the water. I prefer this to the presses with plates and screws as it takes up much less room in the fridge and doesn't need kitchen roll to wrap around the tofu. I like the way it imprints a cute design on one side of the block and the dots pressed on the other side are handy for slicing/cubing. The only downside I have experienced is breaking a fingernail whilst fitting the bands over the side bars. I think this is due to me using an already very firm tofu. I have since pressed tofu in stages, tightening the bands one stage at a time.

Great Tofu press, easy to use and the self contained water container is great - can drain liquid without removing pressure from the tofu. Pricey for what is a piece of plastic and two rubber bands, but it does the job well. Would be good if it had more pressing force as sometimes Tofu can come out a little wet for my liking, but this is personal preference too. Easily solved by adding a bit of weight to the pressing bit.

I'm now going to eat more tofu which, for someone who eats a plant-based only diet, is brilliant. I like stir fries but even "extra firm" tofu just ended up like scrambled egg in the wok, which really put me off tofu completely. This gadget is great- even aforementioned tofu still contains a load of water and this squeezes it out brilliantly. I just leave it pressing overnight in fridge, and in conjunction with the small air fryer I've just bought I can now have firm cubes of tofu which stay intact and have a crispy finish. I agree it's not particularly cheap for what is essentially a "plastic box", but it works really well and is so convenient and easy to use- much less faff than weighing plates down with whatever...

Good quality. Good value for money. Easy to use and easy to clean. And with the fluid content reduced, that makes the tofu easier to use. 👍

This is the first press I've used for tofu (outside of the DIY version of using bowls, tins and any other available weight found in the kitchen to do the job) and do not regret the purchase. Made the entire process easier, tidier, and resulted in better final product. More water out meant the tofu noticeably absorbed more marinade and it cooked faster in the air fryer than usual. Obviously can't speak to longevity of the product yet, but it feels securely made.

I'm really impressed with this device, it's such a simple but clever solution to pressing tofu. No more of this squeezing between plates with a bag of flour on top for weight! I was a little wary about buying this after looking at some reviews saying that the handles broke after a few uses, but so far ours has behaved flawlessly. Honestly, it's actually hard to see how it could break if used correctly. My first attempt was a bit of a disaster as I fumbled the packet of tofu as I tried to get the block into the press, resulting in a mess of scrambled tofu all over the worktop! But, after scooping it all into the press and squishing for a few hours, it came out firm enough to cut into pieces. The elastic straps are a little fiddly to get on to the hooks and it's easier to do this with both hands. Depending on how thick your block of tofu us, start on the top hook, and after half an hour or so, release the clamps and move the straps to the next hook down. I usually repeat to get to the bottom hook after a couple of hours if the tofu is particularly sloppy, but you don't really need to do this, it will be fine if you just leave it on the first or second hook. After four hours (or more), even the sloppiest tofu is firm enough to pick up without disintegrating. Great design, simple and very effective.