I don’t know who, but long ago someone told me never to freeze tofu.
Freezing tofu ruins it!"
“Youll destroy the texture!”
“Burn it down!
Maybe not the last one, but thats how imperative it seemedlike frozen tofu was poisonous.
Well, I’m glad I stopped listening.
Go ahead, fellow weirdos, freeze your tofu.
What happens when you freeze tofu?
The jot down of tofu packed in water soaks up plenty of it.
Even if you squeeze out the water before using it, its undoubtedly a moist food.
But now you have tofu thats more akin to a sponge than ever.
Sounds to me like pre-frozen tofu is a marinade’s best friend.
Im more of a prep now and make your life easier later bang out.
Cut the tofu into cubes, planks, or sticks, whatever shape you see yourself needing.
I cut half of my tofu into planks, and the other half into cubes.
Line a sheet tray with parchment paper and lay the tofu out with some space separating the pieces.
Pop it in the freezer to do its thing.
My one-inch cubes took an hour to freeze, and the planks took about 90 minutes to two hours.
Store them in the freezer until you need them.
Then season it as you go along.
Let it sit for 10 to 15 minutes and give them a squeeze.
If the centers still feel hard, you might replace the water to warm it up again.
When they feel soft through to the centers, they’re ready to use.
Drain and press out the excess water using whatever method you like.
I decided to make crunchy air fryer treats with my newly defrosted and pocketed tofu.
This recipe fornutritional yeast-coated tofu nuggetswas fantastic.
No longer will I foster watery tombs in my fridge.
Now Ill slice up the remainder and freeze it for a bright and spongy future.
