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HOW TO FREEZE TOFU
- Remove tofu from the packaging. For step by step tutorial, please refer to this post.
- Discard any liquid from the packaging.
- Drain tofu – place the tofu on a plate or coriander to let the water drain out. (refer to note 2)
- Wrap the tofu with cling wrap or cheese cloth.
- Put the wrapped tofu inside a plastic bag, freezer bag or any container (as a form of support).
- Store the tofu in the freezer until it’s ready for use. It takes at least one day to freeze the tofu. For more chewy consistency, let it sit in the freezer for several days. Once frozen, the tofu will take on a yellowish hue.
- To use frozen tofu, run the tofu under tap water to remove the cling wrap/ cheese cloth. Thaw your tofu at room temperature. To speed this process, place the tofu on a stainless steel plate or pot. For an easier method, simply leave the frozen tofu in the refrigerator overnight. You can also immerse the tofu in boiling water or boil it to rehydrate the tofu.
- Once the tofu is thawed, gently press out any excess liquid using your palms or something flat.
- It can then be crumbled, sliced or diced depending on the recipe you want to use.
- Though you can freeze any types of tofu, the firm or extra firm (silken tofu) varieties are much easier to handle and work best.
- Please refer to THIS SOURCE for step by step tutorial. With little moisture, the tofu will have a great capacity to soak up flavour during braising or marinating. The time may range from 10-30 minutes depending how dense the texture you want.
- Tofu can be frozen up to five or six months as per source: HERE and HERE). I would prefer mine to be consumed within a month time.