Should tofu be frozen in water or dry?

Question

For freezing tofu, is it better to keep it in water or freeze it dry? Discover how each method affects its final texture differently.

Answer 1

Tofu should be frozen in water. Freezing tofu in water helps to create a more porous texture, which allows it to absorb marinades and sauces more effectively after thawing.

Detailed Explanation:

Freezing tofu changes its texture. When water freezes, it expands, forming ice crystals within the tofu. These ice crystals disrupt the tofu's structure, creating small pockets. When the tofu thaws, the water drains out, leaving behind a sponge-like texture. Freezing it in water maximizes this effect. Here's a step-by-step guide:

1. Cut the tofu: Cut the tofu into the desired size and shape before freezing. This makes it easier to use later.

2. Submerge in water: Place the cut tofu in a container and completely cover it with fresh water.

3. Freeze: Place the container in the freezer and freeze for at least 24 hours. For best results, freeze for several days.

4. Thaw: Thaw the tofu in the refrigerator overnight, or at room temperature for a few hours. You can also microwave it using the defrost setting, but be careful not to cook it.

5. Press: Once thawed, press the tofu to remove excess water. The more water you remove, the better it will absorb marinades.

Freezing tofu dry is not recommended because it can result in a less uniform texture change and may not allow for as much water to be expelled during thawing.

Pro Tip:

After thawing and pressing, consider pan-frying the tofu to further remove moisture and create a crispy exterior before adding it to your dish. This double-drying method results in the best texture.