Don't think freezing tofu is only for when you've got a block of firm or extra-firm tofu that you don’t want to use immediately. Freezing tofu removes excess moisture, making the tofu more able to soak up marinades or sauces in a stir-fry dish. Here are simple steps on how to freeze tofu:
Time Required: 20 to 30 minutes
- The first step is to drain the tofu (also called pressing tofu). Removing water from the tofu before freezing helps prevent ice from forming both on the outside of the tofu and inside.
- To drain tofu, open a package of firm or extra-firm tofu and drain out the excess water. Remove the tofu from its packaging.
- Lay a couple of sheets of paper toweling folded in half on top of one another on a cutting board.
- Place the tofu on the paper towels. Lay another two sheets of paper toweling folded in half on top of the tofu.
- Place a heavy object, such as a book, on top. The weight needs to be heavy enough to press out the moisture, but not so heavy that the tofu collapses. It should also cover the entire block of tofu.
- Let the tofu drain for at least 15 minutes. Remove the weight and discard the paper toweling.
- Take a freezer bag or resealable plastic bag (such as Ziploc) and rub your hand over it to remove any excess air.
- Place the block of tofu inside the bag. Seal the bag.
- Thaw the tofu before using in cooking.
- Freezing tofu will give the tofu a yellowish color (how yellow depends on the brand of tofu), and a chewier texture.
- Frozen tofu will last up to five months.