Freezing tofu leads to firmer texture and more flavor — here's how to do it

• Freezing tofu gives it a meat-like texture, and helps it better absorb sauces and marinades.
• Firm, extra firm, and super firm are the best tofu varieties for freezing.
• Thaw frozen tofu in the fridge or the microwave and drain before using.

If you've ever cooked with tofu before, you're most likely aware of how versatile it can be.

"Tofu can be used to make a wide variety of dishes from smoothies to stir-frys," says Eric Byun, vice president of research and development at Nasoya. "Neutral in flavor, tofu takes on the flavor profile of ingredients it's cooked with and is a great blank canvas for creative dishes."

You're probably also aware that store-bought tofu contains a lot of liquid, and removing as much liquid as possible before cooking can make a big difference. One of the best ways to do that? Freezing it.

"Freezing tofu creates a 'meatier,' chewier texture, and tofu is frozen absorbs more flavor from sauces or marinades," says Byun.

Why you should freeze tofu

Tofu is over 80 percent water. When frozen, the water turns to ice crystals, which expands the proteins in the tofu. Once thawed, the tofu is more porous, and more moisture can be drawn out than just pressing the tofu alone. "This helps create the meatier texture and often leads to a crispier exterior," says Byun.

Freezing doesn't alter the flavor of the tofu, just the texture and the color (it turns slightly yellow). Once thawed and drained, the meatier texture readily soaks up sauces and seasonings, making it a good substitute for meat.

How to freeze tofu

Byun does not recommend freezing silken and soft tofu since they are minimally processed and don't hold up well to thawing. Instead, use firm, extra firm, or super firm tofu, as they are substantial enough and take on a hearty, chewy texture once thawed.

Drying and cubing tofu before freezing yields the best texture and will last longer, but it is perfectly safe to stick a package of tofu in the freezer. It'll last a couple of months and will need to be thawed and drained very well before using.

1. Prepare a baking sheet. Line a rimmed baking sheet with plastic wrap. The baking sheet should fit in your freezer.
2. Dry the tofu. Open the package and drain off all of the liquid. Use a clean kitchen towel or a few layers of paper towels to pat the tofu dry and gently press to squeeze out any excess liquid.
3. Cube the tofu. Slice the tofu into roughly one-inch cubes. Place on the prepared baking sheet in a single layer, leaving space between each cube.
4. Freeze it. Place the baking sheet in the freezer and freeze until frozen solid, at least two hours. You can thaw and use the tofu right away or store it for later use.
5. Store it. Transfer the tofu to a zip-top freezer bag or airtight container and store in the freezer until ready to use.

Quick tip: When properly stored, tofu will keep in the freezer for up to six months — several months longer than in the refrigerator. If you're just looking for a change in texture, a couple of hours in the freezer is enough to give the tofu a meaty quality.

Cooking with frozen tofu

"Thawing helps drain the tofu of all remaining water, creating the desired porous, meaty texture," says Byun. Place the frozen tofu in a bowl in the refrigerator and let sit for a few hours, or until defrosted. If you are short on time, defrost the tofu in the microwave at 50% power, flipping often.

Once thawed, drain the tofu well. For an even firmer texture, press the tofu before using. However, Byun notes that freezing and thawing tofu tends to draw out the moisture, so draining and simply patting down the tofu with a clean kitchen towel or paper towels should suffice.

Frozen and thawed tofu can be used in a wide variety of ways, often mimicking meat.

• Crumble thawed tofu and sauté it in a skillet. Add it to chili in place of ground beef or turkey.
• Coat the thawed, frozen tofu in a breading of flour, cornstarch, spices, and breadcrumbs, then fry to make tofu "fried chicken."
• Crumble the tofu and season it well with chili powder and salt. Pan-fry and use as a filling for tacos and burritos or as a topping for nachos.
• Marinate the thawed, drained tofu cubes in a mix of oil and flavorful ingredients like soy sauce, vinegar, and spices. Try using your favorite meat marinade. Thread the tofu on skewers and grill or broil until browned on all sides.
• Break up the tofu into irregular pieces and add it to your next stir-fry. The tofu will soak up the sauce, taking on its flavor.

Quick tip: You can skip most of the thawing process if you are adding the tofu to a soup or stew. Add slightly or mostly thawed tofu directly to the hot broth and cook until thawed and warmed through.

Insider's takeaway

Freezing tofu not only extends its shelf life, it also gives it a chewy, meaty texture. Use firm, extra firm, or super firm tofu, since silken and soft tofu are too delicate for the freezer. For the best results, drain and cube the tofu before freezing and thaw in the fridge or the microwave. Add frozen, thawed tofu to chili, use it to make fried "chicken," or toss it in a stir-fry.