How to Press Tofu (And When You Don’t Need To) • It Doesn’t Taste Like Chicken

Should you freeze tofu?

Freezing tofu is another popular trick. When tofu freezes, the water inside forms ice crystals, which leaves behind little pockets once it thaws. The result is a chewier, spongier texture that soaks up sauces really well.

Some people love frozen tofu because:

• It becomes very chewy and hearty
• It soaks up sauces and broths extremely well
• It can work nicely in soups, stews, and saucy dishes

Personally, I don’t usually freeze tofu because I don’t love the spongey texture, but some people swear by it! So if you love tofu that’s extra chewy and sauce-absorbent, freezing can be a great option.

How to freeze tofu: Freeze the unopened package, then thaw completely in the fridge. Drain and gently squeeze out excess water, then cook as usual.

Best uses for frozen tofu: saucy stir-fries, marinades, braises, and anything where you want tofu to soak up a lot of flavor.