Frozen Tofu
Frozen tofu is tofu that develops a honeycomb-like structure after freezing, holding its shape through long cooking while soaking up flavor readily — a go-to ingredient for capturing the essence of broth in hot pots and stews.
Nutrition
Frozen tofu's nutritional profile is close to that of regular tofu, with about 12 grams of protein per 100 grams. Freezing causes a slight loss of water-soluble vitamins, but protein and mineral content are largely preserved, and the fibrous, chewy sensation becomes more pronounced thanks to the honeycomb structure that forms.
How to Choose
For homemade frozen tofu, firm northern-style tofu freezes best. For store-bought frozen tofu, choose products with a natural color, no overly thick frost buildup, and undamaged packaging, and avoid any that appear to have been thawed and refrozen repeatedly.
Cooking
The honeycomb of tiny holes that forms inside frozen tofu soaks up broth remarkably well, making it especially well suited to stews, hot pot, or braising — it holds together through long cooking, and its texture shifts from silky to satisfyingly chewy. There's no need to fully thaw it before cooking; add it straight to the pot, or run it under cold water to loosen it and squeeze out excess water first.
Storage
Keep frozen tofu frozen at all times, and it will last 1-2 months. Once thawed, cook and eat it promptly — repeated freezing and thawing is not recommended, as it noticeably degrades both texture and flavor.
Tips
When making frozen tofu at home, cut the tofu into evenly sized pieces before freezing so you can portion it out as needed. The longer it freezes — generally 24 hours or more is recommended — the more pronounced the honeycomb structure becomes after thawing, and the better it absorbs broth. There's no need to squeeze out the water before stewing frozen tofu; just add it to the pot and let it simmer gently over low heat, allowing the broth to seep naturally into the holes as it heats.
