How to Freeze and Press Extra Firm Tofu for its Best Texture and Flavor Absorption

How to Freeze and Press Tofu for its Best Texture and Flavor Absorption

Freezing and pressing tofu gives it its best texture and ability to absorb all the flavors of what you cook it with. It will change your view on tofu forever!

What to do:
Take an unopened package of extra firm tofu and freeze for at least 24hrs. Let it thaw by leaving it out or you can speed up the process by putting the unopened package in a bowl of hot (not boiling!) water. Keep changing out the water until package is completely thawed. Open your package of tofu and start squeezing all the excess water out of your block of tofu without crumbling it. Cut into your preferred shape (I love doing tofu triangles!) and you’re ready to pan fry or bake your tofu!

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20 thoughts on “How to Freeze and Press Extra Firm Tofu for its Best Texture and Flavor Absorption

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