Post Punk Kitchen Forum

Ugh, I can't believe they blamed you too. I was going to write back and tell them how offended I am, but I don't think it's even worth it.

It sounds like their customer service might have been better at one point too, so maybe you're right about their going under.

I made a homemade tofu press and it worked great. I found two small cutting boards from Target - $4.99 each - and a clamp from my husband's tools. Who needs Tofu Xpress?!

How do I post a picture? I haven't posted one on the new boards and tried to search but couldn't find info.

The pictures are here: http://www.flickr.com/photos/68714074@N ... otostream/

Ha, nice!

Good use of the clamp, too. I have some of those that I use for all kinds of stuff...

Cool! I'm going to the hardware store asap!

Good idea! Looks like a 'C' clamp or two would also do the trick.

I think a C clamp wouldn't work as well because it doesn't apply constant pressure-- it doesn't have a spring. So you'd squish it down, X amount of water would come out, and then no more.

You adjust the amount of pressure you put on the plates by simply turning the screw to apply the desired amount of pressure. You can tighten/loosen it, as needed, with the little bar going through screw on the left.

Right. I gotta say, thank you for the concise explanation of C clamps, but I am actually quite familiar with them. 8)

They're no good for a tofu press (or anything where you want to have constant pressure rather than setting a width and leaving it) because either you tighten it down and squish the crepe out of your tofu immediately, possibly busting up the block, or you have to come back and tighten it as you go. The springs on the grippy clamps or the original tofuxpress and the other press thingy are the whole point.

Think about it-- if you press tofu between two plates with a bunch of bricks on top, the tofu will continue to get thinner (even if not by much) as water leaves it, right? Since tofu isn't like a sponge, where you can just squeeze out the water and it'll stay in one piece, and where there are large cells holding the water in the block, you have to take it slowly with constant pressure, not just clamp it down. If tofu worked that way we'd just wring it out like a sponge and all this pressing business wouldn't be an issue.

I guess my way creates more laundry, but it is cheap. I cut the block of tofu lengthwise in 3 or 4 pieces, lay them flat on 1/2 a clean dishtowel, fold the other half over (sometimes twice), top with a small cutting board and two 32 ounce cans. The tofu is perfectly pressed in 10 minutes. I used to press whole blocks, but it takes longer, and if the cans aren't perfectly balanced they eventually slide off.

this sounds like my issues with cuisinart! i have a food processor from them and the blade cracked so they sent me a new one and then my 2nd blade cracked and the bowl cracked, and the center piece in the lid cracked and they kept blabbing about "normal use" with me and I just got really bisque-y with them and finally I got my new stuff (but i'm sure as hell never buying cuisinart anything ever again)

Man! The EZ Tofu Press is even cheaper to make than the others! No springs? That's seriously like 2 bucks of parts there, and only that much because of the big plastic wingnuts!

Aw, rats! I was totally going to buy a Tofu xpress. It's serendipitous I read these posts before I did.

I think the crack on top is spreading. so sad!

Mine is just fine. I love it. We do not use the light tension spring. I don't get the point of it.

The exact same thing happened to mine as the OP - the top part that presses down the tofu has two little lips of plastic that the spring fits into. One of them broke off about six months after I purchased it. I haven't gotten it replaced because it still works regardless, but it's annoying.

Mine hasn't cracked but I'm scared it will, having read through this thread. I'm going to be as careful as possible with it because I really like it!


The website says it is intended for more delicate things like cheese (I bet it would be great for nut cheese making), yogurt, etc. The regular spring would probably make those things splooge out of the sides rather than pressing them.