Why You Should Be Freezing Tofu (And How To Cook With It)

If you’re on the hunt for the secret to amazingly textured tofu, you’ve come to the right place. Yup, the secret is in the freezer! Learn everything you need to know about frozen tofu here for an absolute game-changing kitchen trick.

What is tofu?

First things first, let’s talk about tofu! This versatile ingredient is made from curdling soy milk and pressing it into blocks. Much like tempeh, it’s known for its mild flavor and high protein content, and it has been a staple in East Asian cuisine for centuries.

Its sponge-like properties give it the ability to absorb flavors and adapt to a variety of recipes, like tofu curry, vegan bolognese, tofu bánh mì, and more. For more information on this miracle food, check out our tofu 101 post!

Which type of tofu is best for freezing?

In the world of tofu, not all types of tofu are created equal, especially when it comes to freezing. If you’re considering freezing tofu for later, firm and extra-firm are your best bets. Here’s why:

• Firmness: Both firm and extra-firm tofu hold their shape well during the freezing and thawing. Their denser texture stands up to freezing, ensuring you don’t end up with crumbly tofu.
• Texture improvement: The freezing process is particularly beneficial for firm and extra-firm tofu, as it helps it better absorb marinades and sauces.
• Versatility: Firm and extra-firm tofu can be used in various dishes, from stir-fries and curries to baked or grilled recipes, given their improved texture post-freezing.

On the other hand, silken and soft tofu aren’t the best choices for freezing. Their high water content and delicate nature can produce an overly spongy texture once thawed. These types are best used fresh in soups, smoothies, and desserts.

How to freeze tofu

Freezing tofu couldn’t be an easier process! Here’s what to do:

1. Drain and press: Remove the tofu from its packaging and drain the water. Press the tofu in a tofu press or between two heavy plates for 15-30 minutes.
2. Slice: You can freeze tofu as a whole block or cut it into slices or cubes. I usually just throw it all in, so it’s quicker and easier.
3. Freeze: Place the tofu in a freezer-safe bag or container, ensuring all of the air is removed. For the best texture, freeze it for at least 24 hours.

How to thaw frozen tofu

Thawing frozen tofu properly is essential for achieving the perfect texture. You can use one of two methods:

• Fridge: Transfer the frozen tofu from the freezer to the fridge and let it thaw slowly. This can take up to 24 hours, so plan accordingly!
• Counter: If pressed for time, you can also thaw the tofu at room temperature for a few hours. Whatever you do, just don’t use the microwave to defrost — it will unevenly heat your tofu, resulting in a rubbery texture.

How to cook frozen tofu

This is just an overview. Jump to the recipe card for the full instructions.

1. Press the tofu: Drain and press out any excess moisture once the tofu is thawed.
2. Cut and season: If you haven’t already cut the tofu, slice it into your desired shapes – cubes, strips, or steaks. You can keep the seasonings simple or use a marinade.
3. Marinate: If you marinate your tofu, allow it to soak up the flavors for at least 30 minutes, preferably overnight.
4. Cook the tofu: You can bake, stir-fry, grill, or pan-sear your tofu. I love to roast it in the oven or make air-fried tofu for a crispy exterior and a tender interior. Alternatively, you can sear it on high heat in a non-stick pan with some oil.

Tips for cooking frozen tofu

• Marinate: Marinate your tofu for at least 30 minutes before cooking it so it soaks up all the flavors like a sponge!
• Sear: Searing your tofu adds an extra layer of texture and flavor before adding it to your recipes. Do not flip the cubes frequently so they have time to brown on all sides.
• Season it well: Remember to season your tofu well. It’s very plain, so it can handle the marinade!

tofu seasonings

As mentioned above, seasoning tofu really well is key! Here are my favorites.

• Lemon Pepper Seasonings: This is my go-to if I add tofu to wraps or salads.
• Seasoned Salt Recipe: For that classic fry taste but with protein!
• Fajita Mix: Add your seasoned tofu to tacos.