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
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