Home Diet and Nutrition How To Freeze Tofu

How To Freeze Tofu

by Penny Alba


Unopened tofu is still safe to eat around

Should tofu be pressed before freezing?

To freeze tofu:

Drain it of the liquid it came in. At this point, you can pat it dry and squeeze the excess liquid out, but you don’t have to. (However, it can help prevent ice from building up on the outside of the tofu pieces.)

How to store tofu in the freezer?

Unless you’re storing an entire block of tofu in an unopened package, you’ll need to choose a new container. Use a freezer bag, plastic wrap, or an airtight container to ensure you store leftovers safely and efficiently. Dry the tofu as thoroughly as possible, then store in the freezer for up to three months.

Can tofu be frozen in its original packaging?

Store fresh tofu in its original packaging, or remove the tofu and transfer it to a freezer-safe container or bag. Freeze the block of tofu for at least 24 hours. Tofu can be kept frozen longer.

Is frozen tofu still good?

Tofu will last 4-6 months in the freezer. Any more than that and it will probably still be safe to eat, but the taste and texture will probably have deteriorated.

Why does tofu turn yellow when frozen?

The water still present in the tofu expands as it freezes, creating holes. And frozen tofu takes on that deep yellowish-brown color. When you’re ready to cook it, thaw it first.

Can you freeze raw tofu?

How to freeze tofu. Freezing tofu is easy and you can freeze any variety whether silken, firm or extra firm. All you have to do is cut the tofu into cubes of your desired size, freeze them on a baking sheet and store them in a freezer container until you are ready to thaw them and to cook them.

Can you freeze tofu in a ziplock bag?

Take a freezer bag or resealable plastic bag (Ziploc type) and rub it with your hand to remove any excess air. Place the block of tofu inside the bag. Close the bag. Thaw tofu before using it for cooking.

How to freeze tofu for serious eating?

The process is as simple as it sounds: wrap the tofu in cheesecloth, freeze it overnight, boil it the next day in water and simmer to your liking, or add it as a component in other stews.

Why not freeze tofu?

Frozen tofu causes the water trapped in the tofu to expand, which enlarges these pores. Once you thaw frozen tofu, you end up with a thicker tofu texture that has bigger holes in it (it’s like cheddar turning into Swiss cheese).


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