Tofu is typically sold saturated in liquid, and in order for the tofu to takeon a desiredflavour, the liquid content of the tofu must first be reduced. The presentinventionprovides 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 forapplyingpressure to the tofu 30 within the tray 20 and a toggle latch 120 releasablycoupleablebetween the tray 20 and the pressure member 80 such that pressure is appliedto thetofu 30 within the tray by the pressure member 80.
