Tofu often called the “other white meat,” is a food made from soybeans and water. It can be used as a dairy product or as a meat analog and is found in several food products, such as tofu, and tempeh. Tofu can be used in a variety of ways and is often sliced, diced, and used as a replacement for meat in food products such as stir-fries, soups, and casseroles.
Can you freeze tofu?
Tofu: once high-quality tofu, it has recently been mass-produced. In fact, it is now so cheap that it can be found in most supermarkets and even on the shelves of most convenience stores, particularly in Asian markets. In 1995, sales of tofu in the United States surpassed those of meat.
You should be able to freeze tofu! It’s one of those miracles of modern science that can be done with a simple container and plastic wrap. If you’ve never frozen tofu, what are you waiting for?
Freezing tofu is ok! Tofu is just plant-based meat. It can be substituted for other types of meat, especially if you’re cooking for just one person. You can even freeze it in extra large quantities to make and store for later.
A Secret – Freezing tofu actually improves it!
Can you freeze tofu – YES! Not only is it possible to freeze tofu, but it is also highly recommended that you do so. The procedure of freezing the tofu results in a texture that is more pleasingly spongey than crumbly, and it also helps the tofu absorb sauces and marinades much better than it is able to immediately out of the package. In the freezer, chemistry-related miracles are taking place. Your freezer, far from being a place to throw away food that is on the edge of spoiling, is really your greatest friend when it comes to preparing tofu that is better tasting and more delicious.
Will frozen tofu be OK?
Tofu undergoes a metamorphosis when it is frozen; its consistency changes to become thicker and more sponge-like, with a plethora of tiny holes resembling coral reefs. Although I hate to be the one to ruin the surprise, this wizardry is basically just straightforward science: When tofu is frozen, the water inside of it expands, therefore disrupting the structure it was originally intended to have. When the ice crystals melt, the water that was trapped inside of them escapes in the form of seepage, leaving behind the holes that the crystals had created. Tofu made in a very different way, with an altogether unique texture, has been brought into existence.
The tofu undergoes a shift in firmness that results in it being simultaneously more resilient, firmer, and sponge-like. When cooked in stir-fries, hot pots, or soups, it is less likely to break apart and maintains its form more effectively than when prepared in other methods. Tofu that has been aged has a texture that is thicker and has a nice bite; some people would claim that this gives it a consistency similar to that of meat. This is because the tofu has lost water and acquired a ton of small holes in its place.
Like a sponge, Tofu that has been frozen is great at sucking up sauces and soup because the holes act as excellent pockets for absorbing and retaining flavor. Tofu has a shelf life of weeks if it is unopened and stored in the refrigerator, but it has a shelf life that is much longer if it is frozen first and then stored in the refrigerator.
How long does frozen tofu last?
Before you freeze it, you’ll get better results if you cut it into cubes that are around one-inch square. This also means that you won’t have to struggle to cut through a solid block of frozen tofu in order to get the precise quantity of tofu that you need later on when you remove it from the freezer.
When stored in the freezer, tofu will remain good for between four and six months. If it is left out for any longer than that, it may still be safe to consume, but the taste and consistency are likely to have deteriorated significantly.
A tip for freezing tofu
Before you freeze the food, it is best if you can get the amount of water content down to its lowest feasible level. Put the diced pieces on some paper towels so they can soak up any extra liquid. If you want it to dry out, even more, you may cover it with another paper towel, then place something heavy on top of it, like a cookbook or a frying pan. If you let it sit like this for ten or twenty minutes, the water will be gently pressed out of the tofu. In addition to this, you may use a tofu press for the utmost ease.
Find other ingredients you can freeze at https://youcanfreezethis.com/