Content
- Freezing tofu - instructions and basic information
- How to freeze tofu - short step-by-step instructions
- Tips
- What effects can the freezing of tofu have?
Tofu can be frozen in one piece
Freezing tofu - instructions and basic information
There are many different types of tofu, the vegan meat substitute from soymilk, which in turn is made from soybeans. The most well-known variants are on the one hand pure and spicy Tofusorten as well as on the other hand the softer Seidentofu. To save the Asian food for a long time, you can freeze it. We will tell you how to best deal with it and how the stay in the freezer will work.
How to freeze tofu - short step-by-step instructions
Tofu is a protein-rich food and spoils very quickly. He lazily keeps himself in the fridge - only with a bowl of water (change water daily!) - about seven days. To extend the shelf life to five to six months, you should freeze the tofu. This is how it works:
- Leave the tofu piece whole or cut it into pieces (raw) with a knife. Put the tofu in a freezer bag or in a closable box (can) suitable for the freezer. If you decide to buy a freezer bag, you have to remove the air before you close it. For this purpose, it is best to use a vacuum sealer. Alternatively, use your mouth. Close the bag, box or can carefully (airtight!). Label the element with the date. Place the container in the freezer.
Tips
What effects can the freezing of tofu have?
Depending on which tofu you freeze, certain changes come to light, some of which even bring benefits.
In general it can be stated that freezing changes the consistency of the tofu more or less. Above all, it is noticeable that the pores increase. You can benefit from this, for example, if you want to marinate the tofu later: thanks to the enlarged pores, the soybean product absorbs the marinade much better. As a result, you can enjoy a more flavorful meal.
However, the extended pores can also be a disadvantage - if you simply want to season the tofu after thawing. In this case, be careful not to overdo it. Take less of each spice. Caution is required first and foremost with salt (s).
Moreover, white tofu tends to discolor slightly yellowish due to the cooling effect. But do not worry, it is an absolutely harmless change that usually bids farewell after thawing. The white tofu becomes a little firmer when frozen. You can easily squeeze out the residual liquid.
Other types of tofu, on the other hand, appear softer and friable after freezing (and thawing). So be careful if you want to process such tofu.