I have never pressed tofu. You might try using paper filters that are sold for the Mr Coffee machine. If you line a metal collander with the filters, and a layer of filters on top of the tofu with a heavy can on top. It should work. Box of filters are very inexpensive and no gadget to store.

You can also squeeze with a white cotton dishtowel. It will absorb as much as paper towels and can be washed and reused a zillion times

I didn't recognize the ones on Amazon, so did a quick search and found this site which has most of them and gives details about how each works: https://www.respectablereviews.com/tofu-press/#Best_Tofu_Press_Picks_for_2018  

I've never had one of my own as we just don't eat that much of it, but my Japanese friends used a wood one, simpler in design than the one on Amazon. My tendency is to prefer wood or ceramic over metal or plastic for this, but I can't figure out why. It's just a gut reaction.

I don't get the plate style, but I've never used one, so maybe there's an advantage I'm not seeing. Maybe it doesn't over-squish because the mass ooches out to the sides, instead of being confined? But, you're not supposed to fill the kind with walls to the sides, right? Oh! I get it. The kind with the plates is really easy to store in an itty bitty Japanese kitchen! A box is an awful thing to store if one has no space.

I put those soaked paper towels in the compost, so no guilt = )

I have a dozen cotton flour sack towels and some thin cotton/linen ones I use for many wrap/soak topping some ferments...etc. cheap and washable. Great for lining a funnel for kombucha, second ferment. (cheese cloth is over-rated for anything) useless. I have it but fussy. Impossible to clean and re-use.

I have a vintage wooden press but many simple found kitchen container work just as well. I actually though mine was a butter press (yard sale years ago)...but I prefer to buy a soft tofu, marinate, then press. A favorite season coming up just before the holidays...November is veg/rich broth/lots of ginger/spice...sprouted grain. Nice veg meals before the holidays.

I made a tofu press. Basically four sides of a cube, then the top and bottom removable, all of 3/4" wood, and you put something heavy on top. Works fine. You might be able to find a large can and then a slightly less large can that just fits inside it. Cut out the top and bottom of the the large can, leave the less large can intact.

Two plates sandwiching the tofu and a heavy cast iron skillet on top does the trick every time! Just drain the water every ten minutes for 20-30 minutes.

I got this for Christmas. It is less messy than doing it with the plates and paper towels. It's been great. We use it several times a week. It was from Sur La Table.

https://www.surlatable.com/product/PRO-960724/