Can you freeze tofu? - VeggieBoards
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#1 Old 10-24-2009, 12:49 PM
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If I make say, marinaded and baked tofu pieces can I freeze individual portions to use in pasta, on salads, etc? Would that work or would the tofu get all rubbery or something?
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#2 Old 10-24-2009, 12:51 PM
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Frozen tofu changes texture, I would say once cooked i would not freeze.
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#3 Old 10-24-2009, 12:53 PM
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I always freeze my tofu before using it. I think the texture becomes way better after freezing. Though I've never frozen it after cooking, but I don't think that would make much of a difference. I always freeze a block, then thaw it, and the texture becomes more "spongy" and less rubbery, and it soaks up marinade really well, and tastes awesome. In fact, it's the only way my omni husband will eat tofu!
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#4 Old 10-24-2009, 12:57 PM
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Awesome information guys. Thanks!
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#5 Old 10-24-2009, 02:33 PM
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Yes definitely - tofu is so much better once frozen - the texture is vastly improved.
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#6 Old 10-24-2009, 03:26 PM
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Eww no, don't freeze tofu unless absolutely necessary. The texture is revolting! Like and old, used up sink sponge.

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#7 Old 10-24-2009, 04:29 PM
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Quote:
Originally Posted by Kiz View Post

Like and old, used up sink sponge.



Mmm, you're making me hungry for some tofu stir fry with frozen tofu!!
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#8 Old 10-24-2009, 05:28 PM
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yeah, if I accidentally freeze any tofu, I just bin it after.

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#9 Old 10-24-2009, 06:05 PM
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Seriously? You don't like the texture of frozen/ then thawed tofu? Interesting!



I can't stand (or afford) to throw away, or waste, food so I guess I'd eat it even if I didn't like it.
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#10 Old 10-25-2009, 01:29 AM
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I dislike tofu which hasn't been frozen beforehand, I think unfrozen tofu is just slimy and weird and I find it really difficult to eat without gagging =|



I used to eat it without freezing first though and didn't mind it then so maybe I've just gotten used to the texture after freezing & thawing.
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#11 Old 10-25-2009, 04:26 PM
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Im not overkeen on un-frozen tofu, its too mushy for me. i dont find it like a sponge at aalll
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#12 Old 10-26-2009, 02:00 AM
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I always freeze my tofu before cooking with it. It becomes more hamburger like in consistency, absorbing foods flavors better. More chewy. I prefer it over it not frozen.

Never freeze the silk one though.
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#13 Old 10-26-2009, 06:11 AM
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there's often tofu in amy's frozen dinners and it never tastes weird so I don't see why it wouldn't work.
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#14 Old 10-26-2009, 07:57 AM
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there are three types of tofu though, aren't there..



silk, medium(?), hard



or whatever they are called.

I've ever only frozen the medium, and that, upon thawing, becomes like sponge; sort of tough sponge, with big caps in it.



maybe the hard tofu freezes fine...

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#15 Old 10-26-2009, 08:02 AM
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We have extra firm tofu in the freezer right now. I need to go pick up some sesame oil and soy sauce so we can have a stir fry.



Never tried it frozen before though, so we'll see how it goes.
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#16 Old 10-26-2009, 09:40 AM
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Do you guys drain the tofu before freezing, or just stick the whole package, sealed, in the freezer?
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#17 Old 10-26-2009, 12:17 PM
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Quote:
Originally Posted by Abbey View Post

I always freeze my tofu before using it. I think the texture becomes way better after freezing. Though I've never frozen it after cooking, but I don't think that would make much of a difference. I always freeze a block, then thaw it, and the texture becomes more "spongy" and less rubbery, and it soaks up marinade really well, and tastes awesome. In fact, it's the only way my omni husband will eat tofu!



Yeah, the texture of frozen tofu (once thawed) is amazing!!!
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#18 Old 10-26-2009, 12:31 PM
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Quote:
Originally Posted by Philosoraptor View Post

Do you guys drain the tofu before freezing, or just stick the whole package, sealed, in the freezer?



I do both, depending on whether I can be bothered draining it beforehand or not. I've never actually noticed any difference in taste/texture, although I'm sure on the food safety side of things it's better to drain beforehand.
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#19 Old 10-28-2009, 01:25 PM
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I've made tofu meals before and frozen them, they always turned out fine.
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