Should tofu be pressed before freezing for texture?

Question

Does pressing tofu before you freeze it really improve the texture? Discover how this step can create a firmer, 'meatier' result.

Answer 1

Yes, tofu should be pressed before freezing to improve its texture. Pressing removes excess water, allowing for better absorption of marinades and a chewier texture after thawing.

Detailed Explanation:

Freezing tofu changes its texture by creating ice crystals within the tofu. These ice crystals expand and break down the cell structure. Pressing the tofu *before* freezing removes excess water. Less water means fewer, smaller ice crystals, resulting in a more uniform and desirable texture change. When the tofu thaws, the spaces left by the ice crystals create a sponge-like texture, perfect for absorbing flavors. Here's a step-by-step guide:

1. Press the Tofu: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or books) on top of the tofu for at least 30 minutes, or up to a few hours, to remove excess water.

2. Cut (Optional): You can cut the tofu into desired shapes or sizes before freezing, or freeze the whole block. Pre-cutting can be convenient for later use.

3. Freeze: Place the pressed (and optionally cut) tofu in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

4. Thaw: Thaw the tofu in the refrigerator overnight or at room temperature for a few hours. Once thawed, you may want to press it again to remove any remaining water.

Pro Tip:

For even better flavor absorption, marinate the tofu *after* thawing and pressing a second time. The sponge-like texture will soak up the marinade like a charm, resulting in a more flavorful dish.