Freezing Tofu Is the Secret to Achieving a More Meat-Like Texture (2024)

FAQs

Freezing Tofu Is the Secret to Achieving a More Meat-Like Texture? ›

Yes, freezing tofu is an extra step you'll need to plan for, but it's worth it. Since tofu is stored in water, ice crystals form, making porous, sponge-like holes in the block (see photo above), allowing for a chewier texture.

You can freeze any kind of tofu; anything from silken all the way to extra firm, depending on the texture you want at the end. The soft tofu will remain soft, and the firm tofu will remain firm, but everything will be a little firmer and less fragile than it originally was.

Freezing tofu not only extends it past that stamped expiration date, but doing so also removes enough moisture to create a delightfully crisp exterior and pleasantly spongy interior when fried or roasted.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

To achieve the meatiest texture, Insider recommends pressing and cubing your tofu before putting it inside the freezer. But if you're feeling lazy, you can stick it straight in — it just may take a bit longer to thaw later (via Bon Appétit).

Yes, freezing tofu is an extra step you'll need to plan for, but it's worth it. Since tofu is stored in water, ice crystals form, making porous, sponge-like holes in the block (see photo above), allowing for a chewier texture.

Food Stylist: Simon Andrews. For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water.

Freezing tofu is a great way to make your tofu last longer and give it a meatier texture, since the freezing process changes the structure of the product. It's easy to do so with any type of tofu other than silken. Just drain, dry, slice, freeze, and then thaw out when ready to use!

Per the USDA, all frozen food remains safe almost indefinitely, since the freezing temperature keeps bacteria from growing. But for quality's sake, you can freeze tofu for about three to five months before the taste and texture become unappetizing.

Tofu does change color when frozen due to the formation of ice crystals. When water freezes, it expands and causes the tofu to become damaged or discolored, and this is normal and does not affect the safety or quality of the tofu.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

As outlines above, make sure you press your firm, extra firm, and super firm tofu. Then, before you bake or marinate your tofu, toss it in arrowroot powder and you'll get delicious crispy tofu, no oil needed.

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

📖 How to Cook Frozen Tofu

Boil: Bring a medium saucepan of water to boil. Transfer the tofu to the saucepan and simmer over medium-low heat for 7 minutes. Flip the block of tofu over and simmer for about 7 minutes more, or until the middle of the block is about as soft as the outer edges when pressed.

Fry, turning occasionally until tofu begins to turn golden brown. You have now changed the texture of your tofu. Enjoy this new texture in stir fries or just as it is.

🔎 The texture of tofu can vary from extra-firm to medium firm to silken. Extra-firm tofu has a spongy texture and silken tofu has a buttery-smooth, creamy texture. The type of tofu you're using will have an impact on how you should prepare it.