Stampo per tofu in plastic

Fab little press that makes really yummy tofu. A bit tricky getting the weights to balance but once you get the knack it's fine (put one half-tin of baked beans on first, then a small chopping board with your other weights... e.g. Tins, bags of flour etc.). Makes a nice size block for two people really easily. I have also used it for making paneer and it was great for that too 😉

So hard to find firm tofu in the UK, but not a problem anymore. Great product, easy to use, easy to clean, good price.

The kit was fine but I felt it was not worth the money paid. It was really overpriced for what it does.

Super product much better then the Easy clean day tofu kit. Plastic is sturdier

if you want to make your own TOFU this is the kit you need

Little kit, also used to make normal cheese. Feels good and sturdy.

So much cheaper than many kits on the market, this is a simple kit that will give great results. The wooden ones looks lovely, but the simplicity of design makes this so easy to keep clean and price difference makes this worth it. My only slight disappointments are the supplied cloth and the tiny feet. The strength and fineness of the mesh is great but it is just so small. This kit is ideal if you are just using the box to wrap a pre-made block of tofu to press, but the cloth is cut on the small side if making fresh tofu. I found it didn’t wrap enough over the mixture and would allow the early stages of very soft tofu ooze out of the sides a little. Got replaced after a couple of uses. The feet on the base of the press are fairly small and so consider what you place this in when letting it drain - it could easily end up sitting in the drained liquid if in a smallish bowl. I found sitting it in a small roasting tray with a wire rack was enough to give it additional height to keep the tofu up and out of the liquid.I was a little overwhelmed with different recipes, advice and opinions online. Every time I opened a new "how to make tofu at home" link, I seemed to get a new ratio and method. After a couple of messy kitchen sessions and overly soft and hard tofu, I have found that the most successful mix for this box size is using the curds from 2 litres of freshly made soy milk (from 200g dried soy beans and using epsom salts to create the curds). Patience is the key - try to hurry the draining process will just lead to pressing too early and having the soft, watery curds oozing out of the sides and making one heck of a mess (and one of the main reasons I replaced the cloth with a larger one).When this is described as a tofu making kit, it is not really a kit with everything to make tofu from scratch from the beans. As well as the beans and your chosen coagulant, don’t forget to buy a decent cheesecloth/muslin to drain your milk from the beans - I recommend a strong nut milk bag or two. You will also need a decent high powered blender to blitz the soaked beans and water to get the best results for making the milk, ideally a thermometer and a really large saucepan - 2 litres of soy milk with enough space again to allow it to rise up when heating.

Lovely.