How to Freeze Tofu

Tofu is made by curdling soy milk to form solid blocks. It is used in various recipes and some people enjoy it raw as well. 

If you are a fan of tofu, you probably already know that once the tofu package in opened, tofu does not last for more than 3 to 5 days. So, what can you do to store tofu for longer?

 Is freezing tofu a viable option? Let’s find out! 

Can You Freeze Tofu?

Yes, you can freeze tofu. While most foods lose flavor or texture when frozen, tofu is an exception. Freezing tofu is actually beneficial. 

Culinary experts often recommend freezing tofu before marinating for two main reasons. Firstly, freezing tofu gives it a chewier texture. 

Secondly, it works to increase tofu’s ability to absorb marinades, resulting in more flavorful dishes.    

Frozen tofu is ideal for making your favorite dishes, such as kabobs, stir-fries, grain bowls, and salads. However, if you want to maintain its smooth texture, it is best to keep it out of the freezer. 

How to Freeze Tofu?

If you are wondering how to freeze tofu, you’ll be glad to know that you can easily store it in the freezer in three simple steps. Here’s how you can store it properly. 

Step 1 – Drain It

Packaged tofu contains some amount of water in the package. Before you freeze tofu, it is best to open the package and get rid of excess water. This will help give it the perfect texture. You can absorb the remaining water or moisture by placing it on an absorbent surface. 

You can use a kitchen towel or a bunch of paper towels for this purpose.

Step 2 – Press It

Cover the tofu in an absorbent material, such as a kitchen towel, and place it on a flat service. Choose a flat, heavy object and place it over the tofu. Let it rest for around an hour.

The weight will help push excess moisture out of the tofu. The trick is to choose the right object. It should be heavy enough to help get rid of excess water but not too heavy as excess pressure can crush the tofu.

It is a good idea to use a skillet or a cutting board as weights.

Step 3 – Freeze It

Once the tofu is dry to touch, it is ready for freezing. Place the pieces of tofu in an airtight, freezer-safe container. Store the container in the freezer. It will take the tofu around 24 hours to freeze completely. 

Should I Press Tofu before Freezing?

Pressing tofu before freezing is NOT necessary. Regardless, it is best to press the tofu if you want a firmer, spongier, and chewier texture. 

If you aren’t worried about the texture and simply want to store the tofu for a longer time, you can skip this part.  

How to Defrost Tofu?

Now that you know how to freeze tofu, let’s take a look at how you can defrost it. You can choose any of the following two methods.

Defrost at Room Temperature

Remove the frozen tofu from the freezer and leave it on the kitchen counter to thaw. Make sure you take the tofu out of the freezer several hours before cooking it as thawing at room temperature can take some time. 

Once it returns to the normal room temperature, use it in your dish.    

Defrost in the Microwave

If you are short on time, you can use the microwave to thaw frozen tofu within seconds. Remove the frozen pieces of tofu from the airtight container. Zap them in the microwave for 30 seconds.

The tofu may change color, turning bright yellow. This is normal. Use thawed tofu in cooking as usual.

Tips and Tricks

Here are some great tips for storing tofu the right way.

• Once the tofu is frozen solid, you can remove it from the airtight container and store it in heavy-duty freezer bags.
• Avoid refreezing tofu once it is thawed. It is better to discard leftover thawed tofu than freezing it again.  
• While it is not necessary, it is a good practice to chop the tofu into small pieces or cubes before freezing. Doing so will make it easier to separate it into portions later.
• While frozen tofu can last in the freezer for a year, it is best to consume it within 3 to 4 months.

Now you know how to freeze tofu and how to thaw it. The only thing left to do is try it out! 

Freeze your tofu to enjoy a firmer, spongier texture and to use it at a later date.