I know a couple of folks here eat Tofu.  I've got a tub of Wildwood and I'll never eat it all before it goes dead. 

What's the best way to freeze it?  Should it be cooked first or is raw okay?

I'd cook it first. 

I am new to vegetarian cooking and had the same question. A couple of weeks ago I got fresh " hard" tofu from the health food store and divided it in half. Half I froze and half I cooked with my favorite 2 recipes. the next week I defrosted the frozen tofu and cooked it with the same recipes. Both ways worked fine. The defrosted tofu had more texture which for the way I was using it, was a good thing. I hope that helps.  I would love to see some tofu recipes posted here.

Susan

Susan, did you put it in a ziploc type bag or a lidded bowl before you froze it?

I buy Wildwood Extra Firm.  This is the best tofu I've ever had!  Much better than Nasoya, Azumaya, and the other brands I find at the grocery store.

I froze the amount I usually use at one time, half pound bricks, just as they were in individual small freezer bags. So far I have only kept in the freezer 3 weeks, just because I always use it; so I do not know the freezer life.

I do not know the brand I use. I get it from a crock in the refrigerator of an old fashion health food store left over from the 60's. I never liked the tofu I got at the grocery stores. I will keep an eye out for Wildwood.

Her is a link to a site I found a lot of info on tofu and bean sprouts at.

Susan

I've found the best way to get that "meat" texture out of extra firm tofu is to first drain it really well and then freeze it.  It will keep for a good while!

To drain, remove the block of tofu from the package.  Let it drip for a moment or two in your hands then wrap it in a few towels.  You can use paper towels as a base layer if your kitchen towels are not lint-free.  I use cake-flour towels as my kitchen towels and find they work the best to wrap it in.  Set a heavy cutting board or few cookbooks ontop of the tofu for 20-30 min to press out all the water.  Unwrap and seal in ziplock or plastic airtight and put it in the freezer until you need it.  Set it on the counter the morning you plan to use it to thaw.

what are some good easy recipes using the light tofu? I've tried it a few times unsuccessfully...even tried soaking it in soy sauce and freezing then slicing..ick...too salty. I've had stuff others have fixed and liked it but haven't been able to use it myself.

Sherry;

up to here

Carolyn