Freezing Tofu

Fresh tofu in any form can be frozen. Once frozen, fresh tofu changes from white to pale yellow. Thawed, it has a sponge-like texture.

To freeze: Drain, place in a freezer bag. Label, date and freeze. Allow to freeze at least 24 hours before using. Will keep in the freezer for up to 6 months.

I like to cut the 1-pound block of tofu into 4 pieces, put each piece in a fold top sandwich bag, return bagged tofu to the container. Put container in a freezer bag, date, label and freeze. This allows me to use the number of pieces I need without having to thaw the whole block.

To thaw:
∞ Overnight in the refrigerator
∞ Immerse in very hot (or boiling) water until thawed, 15 or more minutes depending on the thickness of the frozen tofu
∞ In the microwave using defrost cycle

To use: Gentle press out excess water and use as directed in recipes.
∞ Slice, dice, coarsely chop or crumble
∞ Marinate and use in stir-fry alone or combine with meat, poultry or seafood
∞ Add to soup or stew, marinated or unmarinated
∞ Substitute for part of the ground beef when making meat sauce

Frozen Tofu Fried Rice

From “My Students’ Favorite Chinese Recipes updated edition” by Norma Chang

Ingredients
4 cups cooked brown or white rice
8 – 12 ounces frozen tofu, thawed, squeeze out excess water, crumble or chop coarsely
3 eggs lightly beaten and scrambled
¾ cups frozen green soy beans (edamame), thawed (or fresh, see NOTE 1)
1 carrot, diced or coarsely chopped
2 – 4 dried Chinese (shiitake) mushrooms. Soaked in water at least 30 minutes to soften. Squeeze out excess water, discard stems, coarsely chop caps
¼  cup chopped onion
1 – 2 cloves garlic, minced
1 – 2 scallion, thinly sliced
1 teaspoon kosher salt or to taste
2 – 3 tablespoons dark or mushroom soy sauce (see NOTE 2)
2 – 3 tablespoons oil
1 – 2 teaspoons Asian sesame oil
2 – 3 tablespoons dried cranberries
1 – 3 tablespoons toasted slivered almonds or sesame seeds

Preparations
1. Add 1 tablespoon oil to preheated wok or frying pan. Add soy beans, carrots and mushrooms. Stir-fry until mushrooms are fragrant. Remove to a clean plate.
2. Add 1 – 2 tablespoons oil to wok or frying pan. Add onion stir-fry until onion is lightly browned, add garlic, frozen tofu and 1 tablespoon soy sauce. Stir-fry until tofu is browned.
3. Add salt and rice. Stir-fry until rice is heated through. Add remaining soy sauce to taste, stir-fry until rice is evenly coated with soy sauce.
4. Add vegetables, scallion, scrambled eggs and sesame oil. Stir-fry until everything is heated through. Stir in dried cranberries and nuts/sesame seeds. Adjust taste. Serve hot.

NOTE 1: If using fresh soy beans, stir fry until mushrooms are fragrant and soy beans are cooked.
NOTE 2: Substitute gluten free soy sauce for a GF version.

VARIATIONS: Vegan Frozen Tofu Fried Rice
For a vegan version, leave out the eggs.

Left to right: green soy beans in pod, shelled green soy beans (edamame), soaked Chinese (shiitake) mushrooms, dried Chinese (shiitake) mushrooms

Copyright © by Norma Chang