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Topic: Freezing Tofu?

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Subject: Freezing Tofu?
Date Posted: 8/3/2008 10:48 PM ET
Member Since: 3/31/2006
Posts: 28,535
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I tried freezing tofu awhile back.  I squeezed out the water like the book said.  When I went to use it it didn't really look appetizing.  It had sort of yellowed/browned on the outside.  Is that normal?

Is it better to cook it and then freeze it?

Date Posted: 8/4/2008 8:21 AM ET
Member Since: 11/28/2007
Posts: 5,544
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I checked my one tofu cookbook, which had a brief blurb about frozen tofu, but it didn't mention anything about a changing yellow/brown color.  And I've never actually frozen just a slab of tofu myself---only after it's ialready cooked n some kind of cassarole recipe--so I haven't had that experience.  So, sorry, I actually have no advice....except maybe call the tofu company and ask them about it?   There's usually a toll-free number on the packages...

Good luck!


Date Posted: 8/4/2008 4:39 PM ET
Member Since: 3/10/2006
Posts: 2,819
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I'd love to know myself as I'm considering freezing it too.  I think I'd like the consistency better once it's frozen, thawed and cooked - I like that "spongy" texture that it supposedly has once frozen.

Date Posted: 8/4/2008 9:36 PM ET
Member Since: 1/19/2008
Posts: 26
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I've frozen "raw" tofu a couple of times and it didn't discolor. I just plopped it into a plastic container and stuck it in the freezer. I used it within a few days, though, so I don't have anything to say about what might happen if you leave it longer.
Date Posted: 8/4/2008 10:55 PM ET
Member Since: 3/31/2006
Posts: 28,535
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Stephanie, I think I will contact them.  I can tell you it looks pretty unpalatable at this point.  LOL  It would be nice to know if it's safe or not.

If I get an answer I will let you guys know.