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Can Tofu Be frozen?
Yes, you can freeze any variety of tofu, which not only extends its shelf life but also entirely alters the food from a slippery cube to a textured, chewy, almost meaty-like chunk of protein. When thawed, frozen tofu has a distinctive latticed honeycomb structure that allows it to quickly absorb marinades and sauces and stand up to heavy stir-fries and long marinades.
Tofu freezing is said to have originated in Northern China, where it is a popular winter staple. Cooks used to leave tofu slabs outside in the frigid evenings when they would transform overnight into dense, frozen cubes. They would defrost it indoors, where the tofu was handled with care and dumped into delicate stir-fries or soups Soups with slivers of pork or lamb, pickled cabbage, and bamboo shoots.
Freezing is also a terrific technique to extend the shelf life of tofu; a fresh package normally lasts three to five days in the fridge, but according to the USDA, it may be frozen for up to five months.
What Effect Does Freezing Have on Tofu?
Tofu’s cellular structure is altered by freezing. Because tofu is composed of around 85% water, its protein structure expands in the freezer as ice crystals develop. The tofu expands and bloats. When thawed, tofu transforms into a porous sponge that is ideal for wiping up sauces. Frozen tofu is also much more elastic and chewy, as opposed to the soft, flexible texture of fresh tofu.
The sole disadvantage of freezing tofu is that it loses its silky smooth texture and, in general, is not as fragrant as freshly produced tofu.
Step-by-Step Instructions for Freezing Tofu
- Tofu should be drained. Unwrap a package of firm tofu and pat dry with a paper towel.
- Tofu should be frozen in a single layer. It’s better to freeze complete blocks of tofu before chopping them into pieces; this way, the tofu keeps more moisture. If you’re freezing many squares of tofu, place them on a baking sheet or plate in a single layer and freeze them overnight.
- Put the tofu in an airtight container. Transfer the tofu to a freezer bag or an airtight container. Tofu can be stored in the freezer for up to five months.
- Thaw the frozen tofu. Thaw the tofu in the refrigerator overnight before using it.
- Excess moisture should be removed. Squeeze out any excess water and pat dry with a paper towel again.
- Cook quickly after cutting into cubes or 3/4-inch slabs.
Tofu Storage in the Refrigerator
If you want to utilize your leftover tofu within the next several days, put it in the fridge rather than freezing it. To store any leftover fresh tofu in the refrigerator, follow these three steps:
1. Fill your container with water. Unless you have unopened tofu in its original packaging, you should add new water to the container in which you store the tofu. This is only required when storing tofu in the refrigerator rather than the freezer. Cover the tofu with enough water to keep it moist until you plan to use it in a few days.
2. Change the water daily. Change the water in the refrigerated tofu once a day. Carefully remove the water from the sealed container. To keep the tofu fresh and the container from becoming stagnant or foggy, replace the water.
3. Drain any extra water. Remove the tofu from the refrigerator when you’re ready to use it or cook it. To remove any excess moisture, drain the tofu and pat it dry using paper towels. Alternatively, you might freeze your tofu at this point—drying it ensures that it freezes in the most natural state possible.
Tofu Cooking in a Pan
When frying tofu in a skillet, firm tofu is excellent.
Tofu Crispy with Vegetables
A simple step-by-step recipe for pan-fried tofu with stir-fried vegetables.
- Press the tofu for at least 30 minutes and up to 2 hours to remove as much water as possible.
- Marinate the tofu for at least 30 minutes to flavor it.
- Tofu should be cut into thick planks.
- Tofu should be patted dry. Don’t worry, the tofu will have absorbed the marinade’s taste. This process guarantees that it becomes extra crispy.
- Toss the tofu with the cornstarch. This step is optional, but cornstarch is another technique to make the tofu’s exterior particularly crispy. The surface of cornstarch absorbs moisture on the surface.
- In a large nonstick skillet, heat the vegetable oil over medium-high heat.
- Add the tofu to the pan, being careful not to overcrowd it (otherwise it will steam).
- 3 to 4 minutes per side, cook the tofu until golden brown.
Tofu Baking Instructions
- Baking tofu is an easy way to get it crispy.
- Press the tofu for at least 30 minutes and up to 2 hours to remove as much water as possible.
- Marinate the tofu for at least 30 minutes to flavor it. Alternatively, you may skip this step and season the tofu with salt and pepper or paprika and chili flakes shortly before cooking.
- Preheat the oven to 400 degrees Fahrenheit.
- Tofu should be patted dry. Don’t worry, the tofu will have absorbed the marinade’s taste. This process guarantees that it becomes extra crispy.
- Tofu can be cut into cubes or planks.
- Bake the tofu until crisp on the outside, about 30 minutes, flipping or tossing once.
