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Does tofu freeze well?
Can firm tofu be frozen?
How to freeze tofu?
How to preserve tofu?
Yes, it’s possible to freeze tofu while it's still in its unopened packaging. This method is, however, not recommended for tofu that’s packed in water, and only firm and extra firm tofu varieties should be frozen. How to Freeze Tofu In The Package 1.
Before sealing the bag remember to remove all air from it. If you want to, you might cut tofu into smaller portions before freezing. After cutting you can freeze each part individually (package it as described in the previous section) or wrap each part with foil and put a few portions in one freezer bag. Whichever way works best for you.
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You can freeze it right after purchasing it which means, throwing the whole package in the freezer. The effect of this manner is a much softer tofu but it won’t ruin its taste. Whether you choose the first or the second way, one should know that the texture and color will definitely change; from its whitish color, to a yellowish one.
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.
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After you freeze it for at least 48 hours, the texture should be similar to chicken breast, red meat, or a fish filet. They also caution: "The instructions on the package 'Do Not Freeze' mean that you should not freeze the tofu INSIDE THE PACKAGE ITSELF. The package could swell and burst in the freezer, creating a big mess."
Method II – Freeze Tofu in the Package Vacuum-packed tofu can be directly stored in the freezer. You may also take it out of the package and drain before freezing. Water-packed tofu must be drained and sealed properly before freezing.
Here’s how to freeze tofu: Place the unopened package in the freezer for at least 24 hours (and up to several months). The day before you plan to eat it, remove the package from the freezer, place it in a shallow bowl in the refrigerator, and let it thaw overnight.
Freezing tofu removes the excess water which makes tofu able to soak up your marinade better. 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.
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