Difficulty level: Easy
|Frozen and thawed tofu ^|
Freezing firm or extra-firm tofu gives it a chewy, even meaty consistency and turns it into a marinade-loving sponge. Some people love the texture, some people don’t, so try it once before you load up your freezer with a dozen packages of tofu.
The actual hands-on work is only a few minutes, but you do need to plan at least 36 hours in advance. Here’s how to freeze tofu:
- Place the unopened package in the freezer for at least 24 hours (and up to several months).
- The day before you plan to eat it, remove the package from the freezer, place it in a shallow bowl in the refrigerator, and let it thaw overnight.
- Open the package and drain, then either squeeze out as much liquid as you can, or – preferably – press the tofu.
- Marinate or follow your recipe’s directions.
- You don’t always have to freeze tofu that you plan to marinate; I find that for many recipes, including baked tofu, pressed tofu absorbs marinade just fine.
- If you have a block of tofu that is nearing its "best before" date but aren’t ready to use it, or there’s a great sale and you find yourself with more tofu than you can eat in a reasonable amount of time, freezing is a great option to save it for later.
Frozen tofu recipe: Chicharrones
|Refrigerated tofu||Frozen and thawed tofu|