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Advice needed re. tofu

I have been using tofu for years but have never tried freezing it. How exactly does one go about this?  
Leave the block whole or slice first?  
Freeze it drained or in water?  
How long does thawing take?
What is the best way to thoroughly drain the thawed tofu and how long does it take?
How long does it keep in the freezer?

Final question:
Has anyone ever made a recipe using tofu, similar to baked spicy spareribs?  With the same sweet marinade/glaze.  I envisage using thick fingers of tofu.  And hence the desire for chewier tofu.

i have frozen the pressed firm tofu right in the package and then to thaw i fill the sink with hot water and it doesn't take long to thaw at all

works well,  i usually  put it in soups to make it thicker...i blend about 1/3 of my soup with the tofu and it makes it creamy an thick


You can just put the whole block of tofu (in the original package) in the freezer. I usually thaw it for a day in the refridgerator before using it. We have a simple barbecue tofu recipe. We freeze the tofu, and then thaw it. Then slice it and press all the water out (if you don't it will be soggy). Then put a layer of barbecue sauce in a roasting pan, put the sliced tofu in and cover with more sauce. Cook for 20 minutes at 350 degrees. Turn the tofu over and cover with more sauce if necessary. Cook for another 20 minutes.  It goes great with baked potatoes and corn on the cob.


I highly prefer the texture of frozen/thawed tofu over out of the package.  I buy Nasoya in a plastic tub with water in it.  When I bring it home I simply toss the tubs into the freezer.  The week I wish to use them I pull them out and put them in the fridge.  Normally it takes 2 full days to thaw in my fridge, but yours may be different.

I love my "Oven Fried Tofu" recipe, and the barbque sauce idea sounds wonderful.  I will have to try that.  Thanks vegan1!

Oven Fried Tofu
1 block Extra Firm Tofu (Frozen Thawed Pressed 10min)
1/3c water, boiling
1 bullion cube (I prefer Knorr)

Slice the tofu thick for chewy, thin for crispy.  Cover the bottom of a large roasting or cake pan with oil lightly to prevent sticking.  Lay the slices of tofu flat in the pan trying not to overlap.  Disolve the bullion in the water.  Pour over the tofu trying to get each slice moist.  Sprinkle on your prefered spices; garlic powder, onion, chili powder, sage, thyme or cumin.

Bake in a 350 oven for 30 minutes.  Flip each slice and bake for 30 minutes.  This makes the thin ones crispy and usable as a hard egg replacement in breakfast sandwiches.  Thicker slices will be chewy for the evenings entree.


Many thanks to all respondents.  I look forward to experimenting with freezing tofu and cooking with a chewier result.


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