THE BEST TOFU PRESS YET? Nijsaku Stainless Steel Tofu Press Review | Mary's Test Kitchen
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- Опубліковано 5 жов 2024
- I've been super vocal about my favorite tofu press but low key been on the lookout for a plastic-free tofu maker this whole time. Is this Nijsaku Stainless Steel Tofu Presser the best tofu press and the end to my search?
In this review, I will testing the tofu press for:
ease of use,
material quality,
how well does it press? how evenly?
how quickly does it work?
and any other issues that come up.
Rather read the review? Find my written review here: www.marystestk...
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EDIT: Hello everyone, I have made a 3D printed solution to make the handle more ergonomic. I don't think I can post links in comments, but the latest video on my channel is a demonstration and has a link to the file needed to print it.
If you happen to want more leverage to put a lot of pressure on something, a cheap adjustable wrench should be able to grab onto the handle, I just tested it on mine and it sort of worked. Also, I'm in the video! 😮
I love your clever solution!
update: I don't have rust problems anymore, I just stopped putting it in the dishwasher
@@btd6vids If it can't go into the dishwasher, it's not coming near my house!
I have this exact press, and it's changed my tofu making life from making the curds into faux cheese to actually making proper blocks. (Didn't buy a press until I finally found this, because I don't trust plastic to be inert.)
That's my main reason for wanting stainless as well. I love my plastic presses but I don't fully trust.
I think if you wash it by hand and it dries in a reasonable amount of time, it shouldn't rust. I bought a stainless steel dish strainer, and I've had it for about 12 years, and it's yet to rust. Best purchase I've ever made. I actually have the same plastic one you have and love it, but like you, I wish it wasn't plastic. I might have to check into this stainless one if you end up really liking it.
Yea! I really do think it will be fine. But I will definitely update if that turns out not to be the case.
Yes, that little tray is ADORABLE. 😂 When I pressed my homemade tofu in a bamboo press, I always had it in a big baking dish. I JUST used your link to buy your other favorite and it's now my favorite thing ever, too. I don't feel like I can go back to a tofu press that isn't all contained neatly inside itself. I'm probably going to buy a second one, too, because our family will go through a LOT of tofu in one sitting, especially if we air fry it. Thank you for another beautifully thorough and well thought out video.
It's just that handy right?! It has it's cons but...sometimes plastic just performs in a way other materials cannot
If we have something rust after repeated washings, we just use a brillo pad or something similar to scrub it off. If we've had it for years, we're unlikely to be super precious about the surface finish at that point. But it is a nuisance for sure, especially if the product *isn't* years old. I had a kettle rust on the inside after a few months, and that was hard to scrub with such a small opening.
Thanks for the review!
Ugh! They really don't make things last like they used to.
You might have an easier time if you get a guitar peg winder. It's a crank you put on the little handle you twist to tune the string. If the thing you have to twist on the tofu press will fit in the winder, it might make it easier to tighten down.
yaaaa that's such a great idea!
I was hoping to find someone comment a solution for that! My fingers are very sensitive, so anything to make this easier is always appreciated!
That metal scrapping is diabolical😬
Your channel just keeps getting better and better! I can't wait to try some of your soy alternative tofu recipes because I'm very sensitive to soybeans. 😕
aww thanks so much. You're very sweet :-)
1:25(metal sound) As a guy my first thought was, "The enemy is at the gate! TO ARMS BROTHERS!"
haha
This is cool! I'm still wrapping already prepped tofu blocks in cloth over a flat strainer with cast iron skillet and weighted tea kettle on top. It works, but I'd need this to make tofu from scratch. 👍🏽😊
Hey that way still works :-) I always say to use what you have!
@@marystestkitchen You've been a great inspiration on my tofu AND plant based journey for YEARS!'💕
Given the metal sounds, and given the pluses on the plastic presses, I think I’d stick with the plastic. You’re not blowing through one a week. Plastic is useful for certain use cases, and you need to use what you are comfortable with, IMO. I don’t have the spoons.
totally fair!! I found that listening to music while make tofu made it not so bad haha
Thank you, Mary! I still haven't bought a tofu press; I was waiting for the review of this device. All things considered, I've decided to go with your old favorite model. Yes, it is plastic, but it's not like it will be used only once and then thrown away. It's the superior choice for my needs. Thanks so much for sharing all the information with us!
You're very welcome! Thanks for watching :-)
@@marystestkitchen 😊
I LOVE WATCHING YOUR VIDEOSS WHILE I AM COOKING ITSSS SO GOODDD
thanks so much! That's so nice to hear :-)
1. I would mark the inside of the box, permanent marker or scratches according to a measuring strip. 2) You can also purchase a screw of the same size (SS 304) and place a metal or plastic knob at end( you can get that from McMaster for example)
Thanks for your time and effort to bring us this review, Mary. I'm going to stick with the plastic one. I don't put the curds to be pressed straight off of the stove, but I haven't had any warping if I put it in the press about 1/2 off the stove.
Thanks for watching!
tip for this kind of press:
Go to your local blacksmith/metallworker (or find one online) and order a solid block of metal (or two with different weights) based on the meassurements of the press. Doesnt even need to be kitchen grade stainless steel, since you will not put it in the dishwasher anyway. By far the best and laid back way to do it imo.
I saw that once with a somewhat "boutique" press, which was ofc no longer available, and then chose to simply do it the "custom made" way.
Pressing tofu since 7 years like that and no downsides :)
eh I'm sure that's a great idea. Sounds expensive though :-)
@@marystestkitchen not at all. You'd be surprised how cheap local craftsmanship can be compared to mass produced, lazy designed, over priced crap.
I mean if in doubt allways remember, that asking doesnt cost anything, aye? ;)
also, you have options here. One of my versions was to make myself a wooden box without a top (as the weight going in the frame) then filled stones or sand in it. Works too and is really cheap, but somewhat limited weightwise.
thing about solutions like this is, that they will , mostly , outlast anything on you can buy on amazon and by that make up for the slightly higher investment (be it money or manual work).
Plus its way more fun to use something you either build and/or "designed" yourself.
I actually love that metal on metal sound. It reminds me of when I'm honing my chef's knife.
But I have a VERY similar reaction to the weird plastic they use of gift baskets and flower bouquets (or what they used to, these aren't things I'm around much so I don't know if that's still what "they" do)
("they" is meant to mean the larger consumer product infrastructure and stores)
4:46 I was thinking the same thing
this definitely would be easier with a longer, larger knob/lever.
Great review, thank you 😊
Thanks for watching!
I just had an idea. I have a 3D printer at home, I could design something that slides onto this handle and extends it. There's no food contact on that part so no problem with being plastic, and there's no reason it needs to be particularly form-fitting, so anything with a slot of the correct thickness should easily work. I can create an STL for this if there is interest.
For those interested, I just measured it and that top part of the handle is 1.6 mm thick, 30 mm long, and (roughly) 12mm high, though you may want to go a bit under on the height if you're just going to cut a slit because of the head of the bolt popping out a bit.
Prototype is being printed right now
Someone else suggested you get a guitar peg winder, which is brilliant!
If you want to speed it up you could replace the thumb screw with a bolt and just use a drill instead of your hands. You can also set the drill to stop at a certain torque so you could control the firmness.
Now that's an interesting idea!
oh nice, ive been looking for options for small appliances like this that aren't plastic!
it's hard to get away from plastic these days isn't it!
I have an all steel tofu press USA-made Tofu Ninja from Raw Rutes I got on Amazon I like and use weekly. It's quite heavy and isn't cheap. But it works very well. No scraping noise. Relies on the weight in the handle to press the tofu rather than spring tension.
I'm sure it's a good product but YIKES at $146 CAD! But tbh even before I knew the price, I already nixed it from consideration because it looks like a one trick pony; not suitable for making tofu of different firmness.
to each their own. I've only ever used any tofu press I've owned to make extra firm so it can absorb flavors and seasoning. I paid $105 USD. As I said, it's not cheap. But it is quality.
If it's rusting in the dishwasher it's probably due to the alloy not being intended to be both hot (like, over the vapor point of water hot) and wet. The grade of stainless steel my large skillet is made from doesn't rust, but it's obviously meant to get much hotter than that. Just stick to hand washing and it'll be fine.
The tofu came out beautifully. I already have the plastic one but this will be on my list. Thank you for the video !
You're very welcome!
My guess is that you'll use it for a while and then go back to the Noya press. I love my Noya press. I too am thinking I should buy a second one in case mine fails and they are no longer in production.
I'd replace the thumb screw with a bolt and try using the clutch on a battery powered drill to measure the tension unless the lowest setting is still too tight. Or use a torque wrench.
I didn't even think of this but that's a pretty good idea to use a power drill lol
You could always get a deeper stainless steel pan to put the press into. One that's deeper as well so you don't risk overflowing so much!
true!
Lol, I knew as soon as I saw that tray it was going to be too shallow! I would just put the press in my stainless steel mixing bowl. I may even have a bento tin that could fit! IDK what I'd use the plastic tray for, maybe under a planter. I wouldn't throw it away, I'd definitely find something, I hate throwing away plastic!
It's okay after the first transfer of water. After it went in the fridge, it didn't overflow
You should try a spring and twirl at ring between the bar and plate and after washing dry immediately.
I'm not sure what you mean
I believe (correct me if I'm wrong) that an eighth sheet pan would properly replace the draining tray if you wanted to be totally plastic free.
I mean...sure technically? But what would be the point now?
maybe you can go by weight, if you know how much the press weights and how much you add you can calculate how much water is left in the same recipe
I have been watching "will it tofu?" video lately and love the series 🤩
This might be my wildest thoughts. I'm thinking it is possible to make tofu from coconut milk? Or can we add coconut milk into soybean milk to enhance the taste of the tofu since coconut milk is known to contain a high level of fat and can add the savoriness of the ingredient.
Maybe! I haven't tried it like that. Yet :-)
Just make sure you thoroughly dry it right after washing instead of letting it airdry to preven rusting. Works on strainers too!
haha I am way too lazy for that level of diligence
Well I bought the plastic, one after finding your videos and even though im a gear nerd, for now I will stick with that (im more a hobbyist on the Tofu front)
Now dishwashers are not for everything, so it could be rust from other things
Keep up the good work! I just got remeinde that I had to look though your videos for a vegan "egg" coating
fair! I still love my Noya presses :-)
Hey Mary. If you're half as good a DIY wood worker as a chef, then maybe you'll be interested in trying to replicate the DIY tofu mold from Gourmet Vegetarian Kitchen ? X )
It's not the best mold and it could be improved in many ways but it's simple, made of wood with metal nails and it's cheap and easy enough to make if you have some tools already. : )
Hi, Mary. Which the Cosori programmable cooker do you use? I'd love to see a link for it in your Amazon pantry favorites. Thank you!
They don't make the one I have anymore. And I'm not sure I'd recommend anyway. It sometimes makes a super loud honking sound just before the pressure seal kicks in.
@@marystestkitchen 😄 Thank you!
❤❤❤❤❤ALL YOUR TRIES.....EASTER... LOVE DAY. MY THANKS AND LOVE FROM GREECE TO YOU AND TO ALL PEOPLE
Hey Mary!
I make tofu lately, with the other basic stainless steel press you had reviewed recently (without the screw, where you have to put weight on it)
Since you are so much into tofu i want to ask you some questions in case you would be able to answer me.
1. Coagulant. I use lemon juice, as i have a lemon tree in my garden, and i don't have access to nigari.
I use as much as it seems enough to me, last couple batches were too lemony in taste, i guess next time i will use less.
Does it really matter what you use as a coagulant? Does one make tofu firmer than the other?
2. How we can have thicker and denser curds instead of more watery ones?
3. I want firm tofu. Extra firm if i can achieve it. But it ends up too watery for my liking. Is pressing it for more hours the solution, or it doesn't get firmer the more you press it after some time?
3. Can we ever achieve store bought firmness with our homemade tofu?
4. Can we save the tofu whey, and how can we use it, if there are ways to use it?
5. How much protein is there in our tofu?
How much in the okara and in the tofu whey, which I discard. It would be very useful to experiment with this doing tests and give us the final results.
I would appreciate if you could reply.
Thanks anyways!
1. you can also use vinegar instead. Also check out this video on different coagulants if you haven't: ua-cam.com/video/gYOr3BkxMkA/v-deo.html
2. yes. Lower the amount of water in your soymilk by either not adding as much during the blending phase or just letting more evaporate during the simmering stage. A thicker milk will create a creamier denser curd.
3. use more weight during pressing.
3 again. Yes. I have done so with my favorite tofu press (the noya which I have linked in the description)
4. yes. Some people use it to coagulate their next batch of tofu. I have not actually tried it myself. I also use the liquid to add to soups. Just give it a taste and find a use for it based on the flavor.
5. Without lab testing? Guesstimate! Let's say subtracting the fiber from the nutrition value of the dried ingredient; assign the fiber to the pulp and the carbs to the milk. Then make an assumption about sugar. Sugar is water soluable so I would expect most of it in the whey. Then make an assumption about the protein; I expect 95% or more in the tofu itself. etc etc.
@@marystestkitchen Wow, those are very helpful answers Mary!
I will apply everything you told me to my next batches.
Thanks a lot for your reply!
PS. And you could try making some soy yoghurt, or soy mince from scratch.
That'd be very interesting as well!
🙏
@@nikospantelis6492 you're very welcome :-) here's the episode on soy yogurt: ua-cam.com/video/8vVvu0ZasQs/v-deo.html
Do you think non-soy tofu would press just as well in this stainless steel press? I want to begin my own tofu (no soy) adventure and I try very hard to not add more plastic to my life. I've never made tofu, only watched every video you have made, so I don't have a good understanding about if non-soy curds have different press needs. Thanks! Pet Chet and Riles from me!
Yes! I think they will work the same. :)
You know, even if it does rust a bis afaik rust isn't toxic and can be dealt with with a scotchbrite pad. Just need to find a steel replacement for that tray. Or not if the idea of more metal on metal action bothers you.
yaaa it would be annoying if it did rust as it's brand new though
So regarding the sound thing. I have the exact same reaction to Styrofoam. Just the sound of it makes my body ache.
That metal sound made me feel tingly 😅
Me too! and not in a good way
I would not be able to handle the metal grating noise with the lid...so that decides it for me, the wooden one is for me. I'll just have remember to wash it well.
fair enough!! I've been handling the metal sounds by putting in ear buds 😅
I prefer mine, it's also stainless steel, no springs to deal with and les pieces to wash, and made in the USA.. I'm not going to lie, is a little pricey.
ya price is certainly a concern for me. One, because I don't think they need to be expensive. Two, I don't like to share things on this channel that are too expensive.
Would a Pyrex press (with stainless floor) be amazing, or what!
if they could make it with REAL Pyrex lol
Could this or other tofu presses work in making other non-dairy cheeses or even dairy ones also?
I'm sure it can
Meant flat rings between the springs .
You can edit your own comments, just a fyi. 🙂
It's hard for me to switch to something like this after using our favorite press, it just seems fumbly and potentially catastrophic with the drainage.
Totally fair! I was definitely frustrated after spending several minutes fishing the screw out of my garburator lol
What do you use to coagulate it? What is the coagulant and how much do you use?
1.5 tsp calcium sulphate in 1/2 cup room temperature water
I just bought a stainless steel moka pot but the sound of screwing the top and bottom together is worse than any other sound i can think of 😭
oh nooo that is tragic!! Mine is aluminum and thankfully it doesn't make nasty sounds.
Were you able to retrieve the screw or did you have to find another screw of the same size to be able to keep using it?
I fished it out with tongs! But I think this is a standard size screw that could easily be replaced with a trip to the hardware store
At least you can just put a rectangular glass container or an 1/8th sheet under the press to collect the liquid instead of the plastic tray?
Yeah totally!
How you tried a bamboo tofu press?
not yet!
They used to be so expensive so I've avoided them knowing that they would likely fall apart over time. Now the prices seem to be coming down...so maybe... someday ;-)
What's the difference between a cheese press and a tofu press? Are they the same thing?
I suspect that they work in the same way
The only flaw I see is that the screw handle is so small - this might make it difficult for people with arthritis to turn - something larger would make handling with the whole hand easier
Yes! It's a little annoying even for me
I will post an update in about 2 hours, I am working on a fix for this (3d printed)
@@btd6vids looking forward to seeing your fix!
@@wayne00kit's posted now :)
@1:26 I feel the same way about styrofoam.
Dishwashers (including the detergents) will definitely cause stainless steel to rust! Like in the sense that one would expect to see rust.
ya I think you have to be careful with them. Good thing my dishwasher is broken lol
I guess Mary doesn't want to be a microplastics connoisseur.
I'm okay with letting others captain that ship ;-)
Tofu with actual soybeans!!
yes we do that too 'round here ;-)
Specialty items are cool, but they are just most often for a single task...
Hate to say it, but I think your original tofu press is way better!
If only someone could combine the advantages of each into one ^.^
@@marystestkitchenThat someone could be YOU, Miss Mary! 😊
I feel cardboard boxes and paper bags. I need lotion, my mouth puckers, its gross.
From the cardboard and paper or from the lotion? Personally I hate the feel of lotion!
@marystestkitchen haha. No, the feel or sound of paper bags or the hand sliding on cardboard, or csrdboard on cardboard makes me feel strangely dehydrated. I wish I could explain it. My mom has it too.
@@1auntievenom that's so interesting!!
Garborator?
Garburator, or garbage/food waste disposal unit, for a kitchen sink.
yep. I really need to keep the stopper in when I'm doing dishes...but I keep forgetting lol
sorry, only 21 seconds in....and you are 'accepting' the plastic as 'protecting' the product.....um, dont you think they would be actually better protected (and you, and the environment) if wrapped in plain brown paper? or tissue paper? or last weeks newspaper? comon.....
Yes and no. The problem with paper packaging is it can degrade before it arrives if any moisture is introduced. I learned this when I was working for a company that designed here in Canada but produced in China. I'd love to see more bio plastics that can decompose harmlessly but we are not yet living in that world.
To many pieces, besides, the metal looks cheap.
Check out for a better models and, better construction.
I dunno. I have seen a lot and chose this one because of the design. Feel free to send me more to test ;-)