There are many different types of tofu, the vegan meat substitute made from soy milk, which in turn is made from soybeans. The best-known variants are pure and seasoned tofu varieties on the one hand and the softer silken tofu on the other. To keep the Asian food for a longer period of time, you can freeze it. We will tell you how best to proceed and what the effects of staying in the freezer are.

Tofu can be frozen in one piece

How to freeze tofu - short step-by-step instructions

Tofu is a protein-rich food and therefore spoils very quickly. Once opened, it keeps in the fridge - just using a bowl of water (change the water daily!) - for about seven days. To extend the shelf life to five to six months, you should freeze the tofu. How it works:

  1. Leave the tofu whole or cut into pieces (raw) with a knife.
  2. Put the tofu in a freezer bag or in a sealable box (tin) that is suitable for the freezer. If you decide to use a freezer bag, you have to pull the air out of it before you seal it. It is best to use a vacuum sealer for this purpose. Alternatively, use your mouth.
  3. Close the bag, box or can carefully (airtight!).
  4. Label the item with the date.
  5. Place the container in the freezer.

tips

  • If you want to freeze several tofus, you should fill them in smaller portions in several freezer bags or boxes. This gives the individual pieces more space in their packaging, which is beneficial for the ingredients, the consistency and the aroma of the tofu.
  • In order to thaw frozen tofu as efficiently as possible, we advise you to take the container out of the freezer the night before and leave it in the fridge overnight.

What effects freezing tofu can have

Depending on which tofu you freeze, certain changes occur, some of which even bring benefits.

In general, it can be said that freezing changes the consistency of the tofu to a greater or lesser extent. What is particularly noticeable is that the pores enlarge. You benefit from this, for example, if you want to marinate the tofu later: Thanks to the enlarged pores, the soy product absorbs the marinade much better. As a result, you will enjoy a more flavorful meal.

However, the expanded pores can also have a disadvantage - if you simply want to season the tofu after defrosting. In this case, be careful not to overdo it. It is better to use a little less of each spice. Be careful with the salt(s).

White tofu also tends to turn slightly yellowish when refrigerated. But don't worry, it's an absolutely harmless change that usually goes away after thawing. Freezing the white tofu will firm it up a bit. You can easily squeeze out the residual liquid.

Other types of tofu, on the other hand, are softer and crumbly after freezing (and thawing). So be careful if you want to process such tofu.

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