How to Freeze Tofu: Tips for Using Frozen Tofu

Tofu, also known as bean curd, is coagulated soy milk, a liquid made from soybeans. Similar to cheesemaking, tofu is produced when soy milk is heated with a salty or acidic coagulant. After the milk curdles, it is pressed into a block of tofu using an industrial tofu press.

Tofu’s flavor is neutral, allowing it to blend well into many recipes. Fresh tofu comes in many consistencies, which vary based on the amount of water in the tofu. Silken tofu has a creamy consistency, which makes it blend well into soups. Firmer tofu has a chewier texture. The most firm variety, usually branded as "extra firm tofu" has an almost meat-like texture; indeed it often serves as a meat substitute in vegetarian recipes. The firmness and texture of tofu do not affect its neutral core flavor.

The simplest way to freeze tofu is to use an entire block rather than cut up cubes. However, both options will essentially follow the same steps.

1. 1. Prep the tofu. Remove the tofu from its container and discard excess water. Wrap the tofu in paper towels or moisture-absorbent kitchen towels. Place the wrapped tofu on a cutting board or flat surface.
2. 2. Press the tofu. Place a plate on top of the tofu block and press on the wrapped tofu using a flat, heavy weight. This weight could be an earthenware bowl, dishes, or even a tofu press if you own one. The goal is to squeeze out as much moisture as possible. After a half-hour, remove the weight and unwrap the tofu from the wet towels. It is now time to begin the freezing process.
3. 3. Wrap or flash-freeze the tofu. Wrap the drained tofu block in plastic wrap or cut the tofu block into cubes. Lay the cubes in a single layer on a baking sheet and place them in the freezer for a few hours. Flash-freezing the tofu cubes will help prevent them from sticking together once you transfer them to a freezer bag for long-term storage.
4. 4. Freeze the tofu. Place the pressed, wrapped tofu or flash-frozen cubes into freezer bags for long-term storage. Frozen tofu blocks should last three months in your home freezer. For a simpler option, you can also place an unopened package of tofu directly into the freezer. However, when you defrost the package, you may find the tofu to be mushier than if you first press out excess water before freezing.

Cookbooks abound with tofu dishes that work nicely with previously frozen tofu. Research, experiment, and embrace the unique character of thawed frozen tofu.

1. 1. Marinated tofu: Compared to fresh tofu, thawed tofu has a more chewy, spongy consistency. This makes it better able to accept marinades. After you thaw frozen tofu, consider marinating it at room temperature, where it will suck up the juices of your marinade.
2. 2. Braised tofu: You can braise tofu by first searing it in a hot pan and then cooking it in a sauce of your choosing. Frozen tofu’s chewier texture makes it ideal for this cooking method.
3. 3. Fried tofu: Thawed frozen tofu takes oil better than waterlogged fresh tofu. This can make it extra crispy when placed in a hot stir-fry.
4. 4. Soups and stews: Drop frozen tofu cubes directly into your soup or stew recipe for a hearty weeknight meal.

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