How to Drain Tofu: 4 Methods for Draining Tofu

Tofu is coagulated soy milk pressed into curds that form a block. Tofu comes in a few different firmness levels, but they are all silken tofu. In grocery stores, you can find soft tofu, firm tofu, and extra-firm tofu, although some brands might offer additional levels of firmness. The amount of moisture left in the tofu block during the manufacturing process determines the firmness level, but even extra-firm tofu still contains a lot of excess moisture.

Soymilk derives from soybeans, which are a high-protein food. Tofu is a protein substitute in vegetarian and vegan diets. It’s a versatile ingredient that gets crispy when you coat it in cornstarch and bake or fry it. Tofu is smooth enough to mix into soups, sauces, smoothies, and even ice cream. Store an unprepared package of tofu in the refrigerator or freezer until you’re ready to use it, or store cooked tofu in an airtight container in the refrigerator.

Most tofu recipes call for draining tofu to firm up the tofu and to avoid adding water content to the finished dish. For foods that rely on crispness, such as a stir-fry or crunchy fried tofu, it’s crucial to press tofu to drain the excess liquid. If you need to cut your tofu into cubes or pieces for a recipe, it should be on the firmer side so you can slice it. For any recipes that call for crispy tofu or marinated tofu, you want to make sure you’ve pressed the tofu. Removing any excess moisture from the tofu allows the marinade and other seasonings to penetrate the tofu better.

For foods like soups or smoothies, where the final product is smooth and creamy, it’s less important to drain tofu. The excess water in tofu actually adds something to these dishes as opposed to taking something away or adding something unsightly.

Depending on the intended use of the tofu, there are a few ways to drain tofu. After draining the tofu, always make sure to dry it with paper towels before you marinate the tofu or add any seasonings. Here are four methods for draining tofu:

1. 1. Crumble the tofu. For vegan tacos, vegan sausage, or a tofu scramble, crumble the tofu before draining it. Place a damp piece of cheesecloth inside a fine mesh strainer and put the tofu crumbles in the cheesecloth. Twist the cheesecloth tightly around the tofu crumbles to help squeeze out excess liquid and let the tofu drain on at room temperature for about fifteen to twenty minutes or until no more water is coming out. This method works with any type of tofu, from the softest to the firmest.
2. 2. Freeze the tofu. Freezing tofu and then thawing it helps to bring out all the excess water. Freezing changes the texture of the tofu slightly, but it can be an effective way to drain tofu. Thaw the tofu on the counter at room temperature until it is fully defrosted, then place the tofu block on a kitchen towel or multiple layers of paper towels to absorb the water. Be gentle with this method, as defrosted tofu is much more porous and delicate—this is especially true if you’re using any firmness level other than extra-firm. To lightly press as much water out as possible, place a cutting board or sheet pan on top of the tofu for gentle pressure.
3. 3. Microwave the tofu. The heat from the microwave draws out moisture, making this one of the quickest methods for draining tofu. Place tofu pieces or a block of tofu on a microwave-safe plate lined with paper towels or a kitchen towel and microwave the tofu in thirty-second increments for about two minutes, depending on the firmness of the tofu. Dry the tofu before using it to absorb any excess liquid on the surface of the tofu.
4. 4. Press the tofu. This process is one of the most common methods for draining tofu. If you’re draining fresh (not thawed) tofu, wrap the tofu in a dish towel. Then place a heavy object on top, such as a sheet pan, cast-iron skillet, heavy frying pan, or a combination of those to weigh down the tofu and press out the excess water. Keep an eye on the tofu, as you don’t want it to break under the weight. Add weight gradually until all of the liquid is gone, but the tofu is still intact. This method is advisable only for use with firm or extra-firm tofu.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.