How to Freeze Tofu - Brief Step-by-Step Guide
Tofu is a protein-rich food and therefore spoils very quickly. Once opened, it can be kept in the refrigerator - just using a bowl of water (change the water daily!) - for about seven days. To extend the shelf life to five to six months, you should freeze the tofu. This is how it works:
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- Leave the piece of tofu whole or cut it into pieces (raw) with a knife.
- Put the tofu in a freezer bag or in a sealable box (can) that is suitable for the freezer. If you choose a freezer bag, you have to suck the air out of it before sealing it. It is best to use a vacuum sealer for this purpose. Alternatively, use your mouth.
- Close the bag, box or can carefully (airtight!).
- Label the item with the date.
- Place the container in the freezer.
- If you want to freeze several tofus, you should fill them in smaller portions into several freezer bags or boxes. This gives the individual pieces more space in their packaging, which is beneficial to the ingredients, consistency and aroma of the tofu.
- In order to thaw the frozen tofu as efficiently as possible, we advise you to take the container out of the freezer the evening before and store it in the refrigerator overnight.
The effects of freezing tofu
Depending on which tofu you are freezing, certain changes will become apparent, some of which even have advantages.
In general, it can be said that freezing changes the consistency of the tofu to a greater or lesser extent. It is particularly noticeable that the pores enlarge. You benefit from this, for example, if you want to marinate the tofu later: Thanks to the enlarged pores, the soy product absorbs the marinade much better. As a result, you will enjoy a more flavorful meal.
However, the large pores can also have a disadvantage - if you simply want to season the tofu after defrosting. In this case, be careful not to overdo it. Use a little less of each spice. Be careful with salt (s) in the first place.
When refrigerated, white tofu also tends to turn slightly yellow. But don't worry, it's an absolutely harmless change that usually goes away again after thawing. Freezing will make the white tofu a little firmer. You can easily squeeze out the remaining liquid.
Other types of tofu, on the other hand, appear softer and crumbly after freezing (and thawing). So be careful if you want to process such tofu further.
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