Tofu is typically sold saturated in liquid, and in order for the tofu to take on a desired flavour, the liquid content of the tofu must first be reduced. The present invention provides a method of reducing the liquid content of tofu and a tofu press 10, comprising: a tray 20 for receiving tofu 30 therein； a pressure member 80 for applying pressure to the tofu 30 within the tray 20； and a toggle latch 120 releasably coupleable between the tray 20 and the pressure member 80 such that pressure is applied to the tofu 30 within the tray by the pressure member 80.
