How to Freeze Tofu - Happy Herbivore (2024)

FAQs

How to Freeze Tofu - Happy Herbivore? ›

It also makes your tofu less 'sponge-y' and gives it a sort of 'chewier' texture. I take my tofu and cut a slit into the top of the plastic packaging and drain it over the sink. Then, with the tofu still in its package, I place it into the freezer. Let it freeze- this takes several hours, depending on your freezer.

Just drain your tofu and slice it into slabs, then freeze it. When you're ready to cook, pat and lightly press the tofu to get only some of the water out (squeeze out too much and the final product will end up too dry) before oiling, seasoning and roasting.

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!

You can leave tofu whole in its original packaging or you can cut into desired shapes (slices or cubes) and place into a freezer bag. Expel air out of the bag and label. Keep tofu frozen up to 3 months and when ready to use, pop in the fridge for 24 hours to defrost.

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.

Tofu will last for 4 - 6 months in the freezer. Any longer than that and it will probably still be safe to eat, but the flavor and texture is likely to have worsened. You can find more food safety tips on Grill Master's Magazine.

Because the tofu has lost water and gained tons of little holes in its place, its mouthfeel is denser with a pleasant bite—some would say it has a meat-like consistency. The holes are also perfect pockets for absorbing and storing flavor—like a sponge, frozen tofu is fantastic at soaking up sauces and broths.

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.

Don't be alarmed! Some tofu gets only slightly yellow, some gets pretty dark. That's normal and it will fade back to its normal color. Let your tofu thaw out.

The secret to the best marinated tofu is to freeze and defrost the brick of tofu first. As Bon Appetit explains, the water in the tofu expands and turns to ice crystals once frozen, changing the molecular structure. Once defrosted, the ice crystals melt out of the tofu and leave air pockets behind. And voila!

How long does tofu last in a Ziploc bag? ›

Tofu can last up to a week if it is not refrigerated and is kept in a sealed container with water. However, it is recommended to store tofu in the refrigerator, as it will stay good for up to a month. Once opened, it is best to consume it within a week even if stored in the fridge.

Preserving leftover tofu that has been taken out of its original packaging is easy. Simply store the tofu in a container filled with clean and cold water in the fridge. Cook and consume leftover tofu within two or three days, but change the water in the container daily to preserve the tofu's freshness.

As a general rule, commercially sold refrigerated raw tofu will last for about two months in the refrigerator, assuming you've purchased it relatively soon after production. If this sounds like a long time, it's because store-bought refrigerated tofu contains preservatives and is sold in sealed packages.

The act of freezing completely alters the cellular structure of tofu. Because tofu is about 85% water, its protein structure expands in the freezer as ice crystals begin to form. The tofu grows and bloats. When it's thawed, the tofu turns to a porous sponge, which is great for mopping up sauces.

Repeating the process doubles these fissures, making it even more effective for the tofu to soak up flavors better than its unfrozen counterpart, as all those little pores trap sauce, and the newly dried surface absorbs it like a sponge.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

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

Frozen tofu is made by freezing fresh tofu. The nutrients (protein, fat, calcium, phosphorus, etc.) contained in it will not be lost during the freezing process. On the contrary, it is more beneficial to the human body and is suitable for most people.

Use all your senses to tell if a food has gone bad by looking, touching and smelling the tofu. Spoiled tofu tends to have a darker color of tan or even brown. Mold may form on the surface or you may see discoloration. Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor.