most people tend to say the texture of tofu is what bothers them the most, but in this blog post we will compare 3 ways of prepping tofu. which one will be the best?
what is tofu?
Before we get into this discussion let’s quickly talk about what exactly is tofu. Tofu is a soy product. It uses the process of coagulating soy milk to turn the liquid into curds. From there the tofu is then pressed into a block and can be made into different firmnesses.
The crazy part is tofu is essentially soy cheese! We make cheese the same way that we make tofu. It is also not even that hard to make tofu and if you ever wanted to experiment and make your own you definitely can.
the different tofu firmnesses
There is a wide range of tofu products and tofu firmness levels. As we get into this blog post we will ONLY be comparing extra firm tofu. However, I wanted to give a quick breakdown of all the different tofu firmness levels.
- Silken tofu: most amount of water, least amount of protein. Very soft and almost custard like. You do not press this tofu. Great for desserts like vegan cheesecake, eating cold with soy sauce, or some people like putting it in sauces.
- Firm tofu: more protein and less water than silken but still on the softer side. I find it best for tofu scrambles, vegan egg salad, vegan ricotta. You can press this tofu.
- Extra firm tofu: even more protein and less water than the first two. I find this best for cooking with. You can press this tofu. Something I have noticed now all extra firm tofus are created equal. I found the House Foods and Whole Foods brand to be firmer, while the Nasoya brand is a bit softer.
- Super firm tofu: the firmest tofu. It has the most amount of protein and least amount of water. It will come in a vacuum sealed package. You do not need to press this tofu. Is is also great for cooking and breaking into nugget-sized pieces with your hands.
different tofu prep methods
Now, let’s get into the different methods we will be comparing: pressing, boiling in salted water, and freezing and thawing. If you search around online you will see a lot of these different methods being used to enhance the overall texture.
In my opinion they all serve a different purpose and create a different overall texture. So, we will discuss each option individually and then compare the end result.
Tofu Prep Methods
We are comparing 3 methods in this blog post: pressing, boiling, freezing and thawing. All methods are here to enhance the tofu!
pressing tofu
When I first went vegan I learned about tofu presses and pressing tofu. The point of this is to squeeze out the excess water in a block of tofu to create more room for marinades, sauces, and improve overall texture.
You can either press the tofu with a tofu press or you can use a large heavy pan, think cast-iron. Place it on top of a block of tofu wrapped in paper towels, place the pan on top, and then you can add in a few cans of beans to evenly distribute the weight. You will want to press the tofu for about 15 minutes.
When you press the tofu it will compress the tofu down making it thinner than the block you initially started with. I did compare the weight of the tofu before pressing vs after pressing and it was a difference of 109ml of water!
Overall, pressing tofu is a great option. It will help the outside of the tofu to get a little crispier, helps the inside texture to be less mushy, and only requires 15 minutes. However, if I am being honest once I discovered super firm tofu I don’t really use extra firm tofu anymore and even when I do use it I rarely press it.
boiling tofu
This is a new to me method, however, not claiming it is a new method. This method is very easy because all you need to do is boil the tofu in salted water for about 15 minutes. But how exactly does it work to help enhance the tofu?
Boiling tofu in salted water helps firm up its texture by tightening the proteins, making it less crumbly, and easier to handle. The salted water also seasons the tofu lightly, reducing the beany taste, and already infusing the tofu with flavor right away. It also helps to create more room within the tofu for absorbing flavors and marinades.
The process for how boiling tofu works is a bit scientific. When tofu is boiled in salted water, osmosis plays a role in how water and salt move through its sponge-like structure. The higher salt concentration outside the tofu draws out excess water, which helps firm up the texture. As a result you do not need to press the tofu, it gives a similar texture.
Overall, I am pleasantly surprised by how boiling tofu changes the tofu so much. When it first comes out of the water it will be very soft and jiggly. But as it cooks it firms up nicely. It also really absorbs marinades so much better, like in this Vegan Air Fried Chick’n recipe. It is a great option because you don’t need special equipment like a tofu press. I will say the pressed tofu does have a more compact texture but it is much better than leave a tofu block all alone.
freezing and thawing tofu
I have been freezing and thawing tofu for years. It is a really awesome technique that makes an incredible texture inside the tofu. If you find tofu to always be too mushy and too soft then you NEED to try this method.
All you will do is take a block of tofu, put it in your freezer for at least 24 hours or until frozen solid. Then, put it in the fridge to thaw for at least 24 hours. Now, you can open the block of tofu and it will already look and feel very different than the block you first put in. It will be a darker color and a bit spongier in texture, in a good way.
The tofu absorbs and sucks in all the water that was in the package. So, you will need to press it. Otherwise, it will just have too much water in it. Press the tofu for about 15 minutes using either one of the above methods discussed.
How does freezing and thawing work to improve the texture? Freezing tofu changes its structure by forming ice crystals that create tiny holes throughout the block. When it’s thawed, the tofu becomes spongier and chewier, allowing it to soak up marinades and sauces much more effectively. This method also gives tofu a meatier, more substantial texture.
Overall, the texture that freezing and thawing creates is by far the best tofu prep method. However, it is a bit high maintenance in that you need to have the foresight to freeze and thaw the tofu. You then also need to press it. Nothing that is difficult but just something you need to remember and time accordingly for.
the conclusion
So, which is the best tofu prep method? The short answer, in my opinion, is freezing and thawing. It will give you the best end result. Everytime I freeze and thaw tofu I am reminded of how much I love it. However, the major con is of course that you need to have the time to do it.
Boiling in salted water and pressing tofu come in as two close second options for me. I find neither one to be more preferred over another for me. I enjoy the boiling tofu because it creates so much great flavor. However, I do find that the pressing tofu makes a more compressed end result.
I think if you are someone who is more concerned about the texture of the tofu go with pressing and if you are more concerned about flavor go with boiling.
However, what I will say is no matter what tofu prep method you choose to try you will be pleasantly surprised by how much it changes the tofu. If you haven’t tried any of these methods I recommend giving them all a try and then coming to your own conclusions. Again, I say to do all of this with extra firm tofu.
Let me know in the comments if you have tried any of these methods and which ones you prefer.
Have you ever froze the tofu and then, while still frozen, boiled it in veg broth? Oh. My. Word. SO yummy that way! Then I will break it up in chunks, bread it, bake it….. Best chicken nuggets ever!
Oh I haven’t this is an interesting idea! I will need to try it out!
How do you bread it? I mean, what do you use to make their breadcrumbs stick?
Hi Rachel, when tofu is wet the breadcrumbs will actually naturally just stick. But I also have a recipe for breaded tofu here https://plantifullybasedblog.com/2025/07/15/breaded-crispy-tofu/
Any idea what would happen if you freeze and thaw or no silken tofu? That stuff is so soft it makes me nervous
Hi Sarah, I personally haven’t tried it but I feel like I have seen other bloggers do it, specifically Vegan Punks is coming to mind, although I could be wrong.