Is it me or does tofu seem to go bad in the blink of an eye? I'm constantly reaching for the second half of a block of tofu only to find that it's gone funky and foul in what seems like a matter of days. Never again. From here on out, I'm freezing my leftover tofu.
Andrea Nguyen, author of the superb cookbook Asian Tofu, says that you can freeze any kind of tofu: silken, firm, or extra-firm. Just chop the tofu into cubes, freeze them on a baking sheet, and throw them together in a freezer container once hard.
Thawed on the counter during dinner prep, you can cook this tofu just as you would fresh tofu. Nguyen says that it has a chewier texture than before and also recommends squeezing the tofu gently before cooking to get rid of extra moisture.
I'm beyond thrilled to know this trick. Beyond. Thrilled. For more tofu-riffic tips and lots of intriguing recipes for using your fresh (or frozen!) tofu, check out Andrea Nguyen's book:
• Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, $19 on Amazon
Related: Terrific Tofu: 5 Tips for Cooking with Tofu
(Image: Bernabea Amalia Mendez/Shutterstock)
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i remember first learning about this is the 70's from The Farm cookbooks- best is a marinade with a nut butter base. The tofu can then be baked, broiled, fried, grilled- whatever! The remainder of the marinade becomes a gravy with a few additions- served over mashed potatoes, fresh greenbeans... reminiscent of the past. I'll check out Andrea's ideas as well! Highly recommend freezing tofu when serving those who "hate" tofu.
You can extend the freshness of your leftover tofu by moving it to a glass container and changing out the water it is sitting in at least once every other day (I usually do it every day). At least this is how my mother taught me. Seems to work.
Changing the water is definitely important! I used to only be able to get tofu in the water-packed tubs and had a bad habit of being lazy and storing leftovers in those tubs in extra water. Now that I can get bulk tofu and am putting it in my own containers once I get home, I'm much better at keeping it sealed up and changing the water often. A daily rinse and water change can extend the life of the tofu quite a bit.
That being said, I do like the chewiness that comes from freezing tofu. It's particularly nice for adding chunks of tofu to a grain or bean salad.
I throw tofu into the freezer when I'm trying to keep it from going bad--but I often also just put an unopened one in there too. I like the texture of the frozen tofu. And my fiance thinks it has a meatier, chewier texture that way. it also seems to absorb more of the marinade.
I'd definitely prefer freezing to doing the water thing. I don't want to have to remember to change the water daily, and it's also a lot of water to waste to completely cover it. Freezing gives tofu that great chewy texture that makes it so good!
Clearly there is something magical going on in my refrigerator, because I can get an open block of tofu to last about a week before it starts getting weird (which is more than enough time to eat any leftovers). I don't keep it in water because it doesn't come packed in water, and it seems to work fine.
*gasp* You guys have just saved me more money! I never thought of freezing it!
You can't use it the same way once it's thawed though -- no blended or soft applications, because it'll be all crumbly and stringy (which is great for stir-fries and whatnot, but not so much in a smoothie).