Boiling vs Pressing Explained: The One Time You Should Press Tofu

Pressing or boiling tofu? By @wendythefoodscientist I told you to stop pressing and start boiling… and I meant it. But there is one exception you need to know. I ALWAYS pre-boil before pan-frying or air-frying etc. BUT, when you want to turn medium firm tofu into super firm tofu, you PRESS. I don’t have access to store-bought extra-firm tofu so that is when I make my own or take medium-firm storebought tofu and press it to super-firm. Pressing removes moisture mechanically, compressing the protein network until the tofu becomes significantly denser and sturdier. I press specifically when shredding or peeling tofu, which is when the tofu needs to be firm enough to hold its structure without falling apart in my hands. The simple rule: Boiling → better flavor absorption and texture improvement Pressing → more firm for sturdiness Both have their place. Know when to use which and you will level up your tofu every time! #shorts #tofutechnique #pressingtofu #foodscience #tofumastery #plantbasedprotein