How do you press your tofu?I've been hearing more and more lately about commercial tofu presses, such as this one, called an EZ Tofu press. Has anyone tried one of these? What do you think? Is it worth it?
I suppose if I cooked for a large family or in a commercial kitchen, a tofu press would be a huge help, but honestly, I'm not convinced this product is necessary, so I'm curious as to what you all think. True, cans often fall over, and stacking them too heavy can occasionally result in crushed tofu. But at the same time, pressing tofu is a relatively painless process over all. Don't get me wrong, I just about always press my tofu, as one should, and would tell anyone else to do the same for most recipes.
A tofu press costs about $25 and should last pretty much forever.
What do you think? Does a tofu press provide a better, more evenly (and conveniently!) pressed tofu?
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