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From: Deborah (
Subject:         Re: freezing tofu
Date: May 9, 2006 at 5:27 pm PST

In Reply to: freezing tofu posted by sue on May 9, 2006 at 4:20 pm:

Freezing Tofu changes the texture completely --
it becomes very spongy and absorbent.
This is ideal if you want to make it "meatlike"
such as mock chicken, mock ham, etc.

If you want it to retain its smooth texture,
don't freeze it. Both are good; just different.


Remove Tofu from water, put into a container, and

Thaw in fridge or microwave.


To expel more water, put Tofu (frozen or fresh)
on a plate. Put another plate on top,
and put a 1-lb or 2-lb can on top.
After 30 - 60 minutes, much water will have
been expelled from the Tofu. Pour this off.
Then cut up the Tofu, and proceed with your recipe.

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