How to Freeze Tofu

Learning how to freeze tofu is a simple process. You might even find that you prefer the taste and texture of tofu that has been frozen to that of the fresh product!

The best way to freeze tofu is to drain it first. This is really easy to do, and will ensure that very little water will be left in the tofu. Leftover water will form ice pockets inside the tofu, so after thawing there will be tiny holes throughout the product. These holes won't damage the tofu in any way, but draining it first provides a more stable and firm base after it's thawed out.

To drain your tofu:

• Unwrap the tofu and discard any liquid in the container.
• Line a plate or shallow bowl with several layers of paper towels, or two to three kitchen towels.
• Place the tofu on top of the towels and cover with another towel or a couple of paper towels.
• Press gently on the towels to remove moisture.
• Place a heavy bowl or other kitchen item on top of the towel-covered tofu and allow to sit for 15-30 minutes.

Once the tofu is drained, you can simply wrap it in several layers of plastic wrap or place it in a freezer bag and store in the freezer. You could also slice or chop your tofu into individual servings before freezing, separating the slices or pieces with waxed paper.

Some people prefer to simply place their unopened package of tofu in the freezer without draining. This is completely safe to do, but be aware that the added moisture will cause ice to form both on the inside and outside of the tofu block. Since no air has been incorporated into the sealed package, the tofu will not dry out as much as drained tofu would and you might get a softer consistency.

One of the interesting things about freezing tofu is that after being frozen, the product takes on a yellowish color and different texture. While the yellow tinge may at first surprise you, it doesn't affect the tofu in any negative way. The exact shade will depend on the tofu brand and how long it's been frozen, and can range from a slight beige tint to a bright yellow.

The texture after freezing can best be described as chewy or spongy, and this difference in mouth feel is actually desired by many tofu fans. When crumbled, it tends to mimic textured vegetable protein (TVP), a vegetarian ground beef substitute.

Sometimes previously frozen tofu can become crumbly and difficult to slice, much like cheese.

There are some distinct advantages to freezing tofu, especially if you enjoy the different texture of the resulting product. Here are some benefits to freezing:

• Save money by purchasing tofu on sale, and freezing it until you want to use it.
• Frozen tofu has little moisture left in it, so it will soak up the flavors of whatever you're cooking or marinating it in much quicker, and flavors will be stronger.
• Thawing out frozen tofu is as simple as leaving it in the refrigerator overnight, but pre-sliced or crumbled tofu that has been frozen can be cooked straight from the freezer as long as it has been drained first.

While you're experimenting with different methods of how to freeze tofu, here are a few things to keep in mind:

• While you can freeze any kind of tofu, the firm or extra firm varieties are more stable and will work best.
• Thawed tofu is not good to use for creamy dishes like dips, smoothies, or spreads, due to the chunky consistency.
• Tofu that has been frozen is perfect for cooking in a stir-fry, as a base for sandwich filling, sprinkled on top of salads, or added to soups or stews.
• Tofu will keep in the freezer for up to six months.
• If you want to freeze tofu to intentionally get the chewy consistency, let it sit in the freezer for several days before using.

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