Freezing tofu: a guide to maximize its texture
– Freezing tofu produces a spongy texture.
– This method was originally used in China and Japan to preserve tofu during winter.
– Tofu is 86% water.
– Freezing tofu causes ice crystals to expand and separate the protein network.
– When thawed, the water drains away, leaving behind a spongy and absorbent texture.
– Frozen tofu absorbs sauce readily when stir-fried.
– Frozen tofu has a resilient and slightly chewy texture.
– Frozen tofu forms a nice crust when deep-fried.
– To freeze tofu, slice it into slabs and spread them in a single layer.
– Frozen tofu can be stored for up to a month.
– Thaw frozen tofu to room temperature.
– Press frozen tofu to remove remaining water before cooking.