Place the frozen tofu in a bowl in the refrigerator and let sit for a few hours, or until defrosted. 'Thawing helps drain the tofu of all remaining water, creating the desired porous, meaty texture,' says Byun. Try frying it, marinating it or sautéing it for a meaty addition to any meal. If you're just looking for a change in texture, a couple of hours in the freezer is enough to give the tofu a meaty quality. Quick tip: When properly stored, tofu will keep in the freezer for up to six months - several months longer than in the refrigerator. Transfer the tofu to a zip-top freezer bag or airtight container and store in the freezer until ready to use. You can thaw and use the tofu right away or store it for later use. Place the baking sheet in the freezer and freeze until frozen solid, at least two hours. Place on the prepared baking sheet in a single layer, leaving space between each cube. Slice the tofu into roughly one-inch cubes. Use a clean kitchen towel or a few layers of paper towels to pat the tofu dry and gently press to squeeze out any excess liquid. Open the package and drain off all of the liquid. The baking sheet should fit in your freezer. Line a rimmed baking sheet with plastic wrap. It'll last a couple of months and will need to be thawed and drained very well before using. Instead, use firm, extra firm, or super firm tofu, as they are substantial enough and take on a hearty, chewy texture once thawed.ĭrying and cubing tofu before freezing yields the best texture and will last longer, but it is perfectly safe to stick a package of tofu in the freezer. You can freeze tofu in whole blocks, but for the best result, dry it and cube it before freezing.īyun does not recommend freezing silken and soft tofu since they are minimally processed and don't hold up well to thawing.

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