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Where can I buy a tofu press in the Boston, MA area?

Where can I purchase a tofu presser, such as the Tofu Xpress in the Boston area?

Thanks much!

 
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  1. I just looked at the product's website. Some Sur La Table locations carry it. You might try calling whichever is closest to you.

    1. I'd give Eagle Kitchen Supply on Lincoln Street a call. They supply a broad variety of equipment to many Chinese restaurants, and they retail at nice prices to the public. Great store for cookware and servingware in general.

      http://mcslimjb.blogspot.com/

      1. If you've got two flat surfaces, a weight and some paper towels, you've got a tofu press. What does this product do that I'm not already doing with a couple cast-iron skillets and a can of Pastene tomatoes?

        7 Replies
        1. re: Jenny Ondioline

          So funny. That was my first thought. I press tofu between two baking sheets with cans of tomatoes for weight.

          1. re: Jenny Ondioline

            If you do it often it makes sense to have special equipment. A purpose-built tofu press is the right size and exerts even pressure. But if it's not something you do often, I agree that it makes a lot of sense to improvise.

            1. re: lipoff

              "There's no such thing as a stupid question", so here goes:
              Why does one press tofu, anyway? It seems to come packaged in varying consistencies, so you get what you want? And why don't they press it for you? Is it fresher wet? Are there certain dishes it needs to be pressed for? I always buy slightly firm tofu for my stir fries, cut it up, and throw it in. Same for Ma Po tofu. What am I missing out on?

              1. re: justbeingpolite

                Less moisture = firmer, chewier texture, and holds together better, useful for some dishes.

                http://mcslimjb.blogspot.com/

                1. re: MC Slim JB

                  It also fries up nicer/crisper if you press it first and get the water out. Yes, you can buy "baked" version that are quite dense and already perfused with marinade, but I usually eat these directly on a sandwich or salad, or as a pizza topping. When I cook my own with fresh, I always press. But I just use paper towels and press by hand. Good enough for most purposes, but a terrible waste of paper once or twice a week.

                2. re: justbeingpolite

                  I think it is used for making tofu from scratch, sort of like making cheese getting the soy milk to make curds, and pressing the water out to various degrees, soft (brie), firm (cheddar).

                  1. re: justbeingpolite

                    I could be wrong, but I think the less moisture, the better the tofu retains the flavor of the spices or marinade being used.

                    I do the baking sheets and weight it down to release the moisture, but I don't eat tofu that much at home.

                    If I were using tofu a lot at home, a tofu press would save me a lot on paper towels.