4.5
Product Description
3 Pressure Levels: 3 pressure levels on the top of tofu press make it extremely easy to choose your desired tofu firmness, and allow you to press either firm tofu or gently drain silken tofu.
Clear Box: Both the tofu box and water box are transparent, you can easily find out if you need more press or if you need to pour out the extracted water.
Imprinted Line: After pressed, both the top and bottom of tofu surface are with imprinted line, will help you cut the pressed tofu more easily.
Superior Efficiency and Crack-Free: This food press can quickly press out the moisture in only 10 – 20mins, and keep the tofu block shape without any crack, but very firm tofu with no water mess. Besides it can work as cheese press or paneer press.
Easy to Clean: This tofu press has only 3 simple parts, it is so simple to clean by hand; Plus this tofu presser is Dishwasher Safe.
S. A. –
Requires some dexterity and strength to use
I’ve never had a tofu press before.My usual method of drying tofu has been to put out a cookie sheet, line it with a tea towel, and place a layer of cut tofu on top. After that, I wrap the layer of tofu with the sides of the tea towel, place another cookie sheet on top, and repeat. When I get to the final layer, I put a cast iron Dutch oven on top and change the tea towels every ten minutes.This press was fun to use! It fits any of the standard sized blocks of tofu that you find at the store.I like that it’s dishwasher safe and transparent so you can monitor the press’s progress.It’s easy to dump the liquid. Using the press alone doesn’t desiccate the tofu enough for deep frying, in my opinion. I would still put something heavy on top. But using the press alone, it removes as much water as it’s going to remove in about an hour. I even let mine sit overnight in the fridge, and not much more came out. It was pressed to about 5/8 of the original thickness. It was nice to have the grid marks for a potential cutting guide.This press does require some dexterity and strength to operate, because you’ve got to pull those silicone bands over the ridges. I still appreciate the convenience!Update: Putting a Dutch oven on top of the tofu press did extract a bit more water.
SonomaGal –
Compact, easy to use, performs perfectly
I couldn’t be happier with this tofu press from Alloada. It’s the second one I’ve had, and far better than its predecessor in every way—half the size and at least twice as easy to use (the first one involved a temperamental pressure plate that demanded a lot of unscrewing/re-tightening and adjusting/re-adjusting).The entire Alloada device consists of three sturdy pieces of BPA-free plastic. You place a standard brick of tofu in a box that’s just a bit bigger than the brick. That box, which has many small holes, is placed in a bigger box. Then a lid is placed atop both boxes, and fastened down at one of three pressure levels of your choosing. The tofu water drains into the larger box, resulting in a firm tofu that can be used in recipes; it takes about 10-20 minutes, depending on how much water you want to press out. One other feature: the lid is grooved with one-inch squares that emboss upon the tofu, which makes it easy to slice bite-sized portions after pressing.My only concern with this device is that the elastic bands that tighten the lid pressure may break at some point. If that happens, weighting the lid down with something heavy might achieve the same result.Aside from that, I think anyone who cooks with tofu would appreciate this device, which works quite well. Thanks for reading my review.
Tee –
Effective gadget to drain tofu, but silicone band might be tough on fingers
I usually press my tofu between two plates or by manually sequeezing with my hand (which is obviously the most basic, but not the most effective). This definitely got a lot of water out in a short amount of time.As it drains, the water collects in the outside container so you can empty it out along the way without having to open the whole contraption up just to get the water out. Super convenient 🙂 It’s also satisfying to see how much water gets pressed out.The result — a well drained bloack of tofu. I only tightened it to the second rung (mostly because the third was too difficult for me to get over ><) and there was no cracking! I thought for sure with the pressure it would mess up the block, but it came out great. This allowed me to cut the block into steaks and it really held together when seasoning them and cooking. Because there's less moisture it also holds onto the seasoning better. I also don't think you need to worry about it overpressing. Seems like it applies an even, constant pressure so even if you leave it on for hours, if you don't change the band setting, it should not get over dry or squished.Couple issues I had...the top portion of the gadget that does the pressing is a large, hollow, rectagular box. I suppose they hollowed it out so that it's not heavy, but there are a couls holes in it and not sure if it serves a purpose, but it ended up collecting water when I was washing it and I had to shake as much water out and leave it out to fully dry befroe storing (because don't want any mold issues ><)The other issue with this is getting the silicone bands seated. It reminds me of how my fingers feel when I'm trying to tie latex balloons lol It's such a tight fit that you are squeezing your fingers in there to get it closed. So if you have arthritis or weak fingers, it might be a bit of a sturggle getting the bands where they need to be. When I initially put th eblock in, I was only able to reach it over the first rung. After it drained for about 20 min, I tried to pull it over the second rung, which was still really tight, but doable. I never tried the third yet because it was at a good texture for what I needed, but I'm sure you would get even more moisture out if you could manage to stretch it that far.Your tofu is not going to be 100% dry, but much drier in comparison to whatever methods I was using before (& pretty sure you don't exactly want "dry" tofu anyway lol) It just removes enough moisture to be able to get a different texture for yout fou and allow you to use it in different cooling applications. It does require you to have a gadget dedicated to only pressing tofu, as I cannot think of anything else I can double-up on functionality with. Any suggestions would be cool :) So if you are planning to use it to press tofu like, once a year, then I'd skip on it and be ok using some other method. It's also reasonably priced for a kitchen gadget though.
KMC –
effective, uses minimal fridge space
I used to press my tofu with two plates and a weight – which was awkward to get in and out of the fridge and took up a lot of space as well. This comes with instructions, which I didn’t need because the press is simple and intuitive. Once my tofu was in the press, I set it in the fridge and it takes up no more space than the original package of tofu did. I put the band on the first hook. Then I totally forgot about it until I started to plan dinner. When I turned the press over, a lot of liquid came out but I wanted it dryer, so I put the band on the middle hook and after an additional hour it looked great – very firm and no squishiness. This simplifies the whole process – checking on your tofu’s progress takes just a few seconds. My total time was 4 hours; I could have done it faster if I’d used the second band all the way through. This is a great gadget!