Freezing tofu?

Question

I've heard that freezing tofu before cooking makes it chewier....I haven't tried it before. If I'm using the water-packed kind, how do I freeze it? Do I need to drain it and squeeze out excess moisture first? How do you wrap it for the freezer? Thanks for the help, and if you've got any great recipes for once-frozen tofu feel free to fill me in =)

Answer 1

Nope...freeze it in the package it came in.  Defrost at room temp and drain and press in paper toweling as stated in most recipes.  All freezing does is makes it a little easier to cook with.  I do this all the time.

Answer 2

Cut it open, drain out as much water as possible, put in a plastic bag, and stick in the freezer.  Easy as that.

Then you just defrost (this will take a few days), press, and cook however you like.

Answer 3

just put it in the freezer!!!

Answer 4

yes they will become chewier after frozen, and also it has lots little holes as well.

defrost them first then slice them into similar size of your little finger. use olive oil and source you like. mix them together, then marinate the tofu in them. eat it cool, very good summer food.

Answer 5

I've frozen it and made chili afterward; the texture is very much like meat.

Answer 6

When you deal with any food that has amount of water, freezing will definitely change the texture.  When tofu is frozen and then thaws, a fair percentage of its water seeps out, changing its texture significantly.  If you've already frozen the tofu, it can be crumbled into a salad, or sliced, breaded, and fried like a cutlet.

Answer 7

I just put the entire package into the freezer without doing anything.  Once it thaws, you'll be able to squeeze out a ton more water than you'd be able to beforehand.