TOFU, otherwise know as bean curd, is made from soy milk and its use dates back some 2,000 years to ancient China.

Widely used in Asian cuisine, it’s is an excellent source of protein, calcium and iron, very low in fat and has no cholesterol making it a great, healthy option - particularly if you are eschewing animal products.

It is also, let’s be honest, quite unpleasant.

Tofu has a texture that many find weird and straight from the packet, it’s pretty tasteless. I do use it once a week or so, in a miso soup, but it’s fair to say tofu is not a food I get excited about. That pale, squishy block, sloshing around in its watery packet? Not exactly a temptation.

However - it does taste better if you compress it: squeeze out the water and instead allow the bean curd to soak up a spicy sauce, or chop it up, add a crispy coating and fry. The texture improves too. To date, my compression technique has involved paper towels and plates in an awkward and precarious pile. It’s all a bit messy.

I’m not the only one who’s stretched their head over the best way to squeeze out the water. After years experimenting, building towers of tins and heavy books Adam and Susanna at Tofuture set about designing their own easy-to-use press. The results are simple but impressive.

The Tofuture tofu press is a simple to use plastic kitchen gadget. You drop your block of tofu into one box, lock down the clamps and leave it in the fridge to press the water out. The clever design means the water is captured in the outer container.

Co-inventor Adam says: “The gradual nature of the pressing will give your tofu the perfect texture and consistency for it to absorb gorgeous marinades or the beautiful flavours of the dish you are preparing. You won’t believe the difference it makes to cooking with tofu.”

I have to say I agree with him. It is also surprisingly satisfying tipping the water away and tightening the clamps another notch.

Now when I cut up the tofu and drop it into my miso soup, the chunks soaks up the tasty sauce. It is also dishwasher proof, BPA free and approved by the Vegetarian and Vegan Society.

On the downside, it’s another piece of plastic kit (though hopefully one that will have a long and useful life) and at £23.99 it’s pricey.

Check out the details, plus recipes and suppliers, at