How To Cook Tofu After Freezing

To freeze slice extra firm tofu into 1 2 to 3 4 inch thick slabs spread them in a single layer on a baking sheet or plate and place them in the freezer overnight. Freezing gives tofu more of a bite simply defrost for 2 days or so in the fridge then squeeze out the excess water you may find putting the tofu between two plates in your sink and putting a heavy can on top helps to drain the tofu more completely. At this point the tofu can be placed in zipper lock bags and stored in the freezer for up to a month to use thaw to room temperature and press each slab gently over a colander to expel any remaining water before cooking.

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Use any heavy object like a skillet or cutting board to press out the tofu s water.

How to cook tofu after freezing. Frozen tofu is perfect for kabobs or if you want to fry or bake some up for salads stir fries or grain bowls. The first step is to drain the tofu also called pressing tofu. Once you ve pressed the tofu place it in an airtight container to make sure it freezes well.

This variety of tofu does not perform well in tofu crumbles or ground beef tofu recipes. But if you want it to firm up a bit to have a pleasant chew plus absorb the flavors of marinades which sometimes tofu doesn t do well freezing it and then defrosting it before you use it really changes tofu s character. Return the water to a boil then reduce the heat to a gentle simmer.

Unsurprisingly the reason harkens back to moisture. The recipe you are going to cook after thawing frozen tofu is only suitable for stir frying and dishes that have sauces. This is because the meaty texture does not crumble at all.

To freeze tofu start by wrapping the tofu in multiple paper towels and putting something heavy on top of it for 1 hour. Please note the color will change from white to more of a beige color once frozen. Cornstarch is another secret ingredient to have in your crispy tofu toolkit.

Freezing tofu removes excess moisture making the tofu more able to soak up marinades or sauces in a stir fry dish. Continue simmering the tofu for 15 minutes flipping once half way through. Removing water from the tofu before.

Alex and i preferred the defrosted tofu that was frozen as an entire block scenario 2. Then put the airtight container in the freezer and let it sit for at least 24 hours. Bring a pot of water large enough to completely submerge the tofu to a boil a medium large saucepan works best.