Why Freezing Tofu Is a Recipe Game-Changer

They say you can freeze almost anything. When it comes to tofu, you definitely should, and not just as a preservation method. Freezing tofu before cooking is a low-effort way to create more craveable texture and mouthwatering flavor to any humble, store-bought block of soy protein. Skeptical? We were, too, but then we tried it and now understand the brilliance of this simple tip. 

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Follow the steps below and check out some of our favorite recipes where you can incorporate frozen tofu. Get ready to rediscover what tofu can really do. 

Why it works 

Cooking is a science, and while the tastes and textures of frozen tofu can seem magical, it all comes down to physics. 

Anyone who has pressed a block of tofu can tell it’s a fairly waterlogged product. According to America’s Test Kitchen, tofu is 86 percent water! When frozen, all of the water within the tofu turns to ice and expands, pushing against the cell walls of the soy proteins and creating larger holes and caverns within the block. 

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RELATED: Fall in Love With Tofu With These 9 Cooking Tips and Must-Make Recipes

Thawing melts the ice and the water seeps out, but the holes remain. This makes for a more porous, spongier, and firmer tofu that’s primed to soak up a sauce and be fried, baked, or marinated. It’s tofu at its best. 

Trust the experts

For many who work in the culinary industry, freezing tofu is nothing new. Trained chef and YouTube creator Pai Chongchitnant of the popular channel Pailin’s Kitchen swears by frozen tofu for cooking classic Thai dishes. 

Cookbook author and influencer Zacchary Bird also stands by this technique. Bird showcases different varieties of tofu post-freezer in his book, The Vegan Butcher, stating, “Next time you unpack your groceries, get those tofu blocks straight in the freezer and take control of your tofu texture!” 

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Several restaurants also freeze tofu as a not-so-secret way to craft incredibly meaty and satisfying chicken nuggets, such as The Plot in Southern California. Freezing tofu is one restaurant hack that works just as well in the home kitchen, it just requires a bit more forethought. Here’s how to freeze tofu and get restaurant-worthy results every time. 

How to freeze tofu

There is no single right way to freeze tofu; some take it out of the packaging and slice it into slabs, others freeze it right in the plastic container. Tofu that’s been cut prior to freezing will thaw faster than a whole block, but it’s also easier to press excess water out of a single block as opposed to multiple cubes or slices. 

If you are going with the slice-and-freeze route, Bon Appetit recommends pressing the whole block first to remove excess water, cutting the tofu, then pressing the pieces again once they’ve been frozen and thawed. This will lead to the firmest texture and the most absorbent protein. 

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For less work upfront, freeze the entire block of tofu in its original packaging. Allow it to thaw in the fridge for a few hours before removing from the container and pressing out the excess water. 

Forgot to take the block out of the freezer? Submerge the entire (unopened) container in a hot water bath for ten minutes to thaw quickly, then press the block before cutting and tossing in your favorite tofu recipe. 

What to cook with frozen tofu

Lauren Hartmann and Julie Grace

1Vegan Spicy Oven Fried Tofu

For a brief moment in 2022, KFC sold plant-based Beyond Fried Chicken, but it was often sold out and didn’t last the year. In fact, it was taken off the menu in February, after just a mere two-month run. Thankfully, you can recreate—dare we say improve—on this iconic fried dish with a block of frozen tofu and a few pantry staples. The end result is hearty, crispy, and considerably more wholesome than that fleeting drive-thru option. 
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Jeeca Uy

2Chinese Sticky Sweet Char Siu Tofu

Looking for a recipe to really sink your teeth into? Look no further than Vegan Asian: A Cookbook. These sticky-sweet slabs of tofu are a terrific vegan stand in for this Cantonese barbecued pork dish. Freezing tofu enhances the meaty texture and works well to soak up that addictively good barbecue sauce. Serve with white rice and plenty of napkins. 
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Marie Laforet

3Orange Miso-Glazed Tofu

Frozen tofu is meant for marinades, and this five-ingredient sauce is right up our alley when we want something flavor-forward and no-fuss. Recipe developer Marie Laforet recommends pairing with salads, bowls, and sandwiches for a fast weeknight meal. The tofu acts as a sponge and soaks up far more marinade than simply pressed tofu would. One bite of this slightly citrusy, umami-packed dish and tofu will shake its bland reputation. 
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Patti Breitman

4Easy Two-Step Tofu Scramble

Tofu scramble is a relatively simple and reliable dish—it’s easy to make and hard to mess up. However, two simple tips can transform a scramble that’s just fine into a meal you’ll crave for breakfast, lunch, and dinner. The first is to add black salt—it adds an appealing eggy flavor—the second is to use frozen-then-thawed tofu. Give it a try and fall back in love with tofu scramble all over again. 
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Danielle Keith

5Spicy Vegan Air-Fried Buffalo Poppers

The air fryer is a powerful tool when it comes to Team Texture—it’s truly a game-changer when it comes to creating crispy, crunchy texture in minutes. Combine this feature with the dense, chewy texture of frozen tofu, and you’ve got a protein-packed snack that hits all the right texture notes. Cookbook author Danielle Keith of HealthyGirl Kitchen swears they’ll reform any tofu critic.   
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Nadine Horn and Jörg Mayer

6Vegan Tandoori Tofu Skewers

Go ahead—be liberal with that warmly spiced marinade and slather it on thick cuts of succulent tofu cubes. Over a few hours, the sauce will permeate every single crevice of previously frozen tofu, making sure there is never a bland bite. Serve with vegan-friendly naan or roti to savor every drop of this sauce. 
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Luke Albert

7Crispy Vegan Beer-Battered Fish and Chips

The secret to standout vegan fish and chips? Nori and frozen tofu. Wrapping the firm, spongy tofu in nori is essential for that ocean flavor; without it, you just have really good beer-battered tofu (which isn’t a bad thing, it’s just not what we’re after here). A dollop of tartar sauce makes us feel like we’re enjoying lunch on the Cape instead of our home kitchen.  
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Luke Albert

8Vegan Grillable Katsu Burgers

Not every burger has to be beefy; these tender-yet-hardy patties are crispy, tasty, and completely satisfy that sandwich craving. The porous tofu is dredged through slightly spicy katsu sauce before it’s coated with toasted breadcrumbs and pan-fried to golden perfection. A dollop of potent wasabi mayo completes the handhold. 
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Jessica Randhawa

9Vegan Ginger Garlic Noodle Soup

This easily adaptable soup is vastly improved with a few once-frozen cubes of tofu. The protein soaks in a nourishing, ginger-infused broth for a bite that’s as delicious as it is wholesome. Food blogger Jessica Randhawa of The Forked Spoon recommends swapping in whatever vegetables you have on hand for a simple, 20-minute clean-out-the-fridge meal. 
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Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.