Why You Should Freeze Tofu & How to Do it

There are many yummy wonders you can make with tofu. If you’re new to them, remember: they’re firmer and more supple than they look. But we get it, cooking them without breaking them can sometimes be a challenge; especially for the softer types. The simple solution is to freeze them first.

An age-old secret

Tofu originated from China and spread to all of Asia around 2,000 years ago. Ages before fridges, tofu was stored with water in tightly sealed pots or jars, tucked away from heat and light. The ancient Northern Chinese found another method too. During winter, they would lay their trays of tofu outside their homes in the frosty evening, and collect the frozen slabs the next day. They’d thaw the tofu indoors, then cook up their favourite dishes. This is a method still practiced today among traditional rustic communities in Northern China.

What actually happens

Tofu is about 85% water. During the freeze, water turns to ice and expands the tofu’s structure on a cellular level, thus ‘growing’ it into a firmer form; which can also keep it freshly frozen for up to 5 months.

When thawed, the tofu softens into a spongy texture that gives a delightful chewy mouth-feel. It also easily takes in the sauces, gravy or marinade you cook with.

You can freeze all types of tofu. The only downside is they won’t retain their original delicate softness. So, if you prefer that, come check out our pro-tips to store your tofu.

How to freeze tofu

For unopened tofu, do check the label to ensure the packaging is suitable for the freezer. Most brands usually are, so you can just freeze them as they come. This can keep the tofu fresh for up to 3 months past the expiry date.

Do avoid putting anything atop the tofu, however, as the pressure will damage it. When you’re ready to cook, only take out the portion you want, and keep the rest in the freezer before you thaw.

For opened/leftover tofu, first, drain the water from its container. Cut the tofu into smaller blocks, then transfer them onto a baking sheet on a plate – this will prevent them from sticking during the pre-freeze.

Next, put the tofu into the freezer for 2 hours, take them out and transfer into a clean container, then seal and return to the freezer. The tofu will keep fresh for up to 2 months.

However, do keep in mind that opened tofu is best cooked as soon as possible; especially for leftovers. So you can actually just do the pre-freeze and enjoy the tofu right after.

Best dishes to cook

Frozen tofu is best for sauce-filled dishes, soups, marinated stir-fries, and gravy-packed stews. Come check out our full collection of tofu yummies across all Asian cuisines, or start with our 10 handpicked tofu specials!