Freezing Firm: The Secret To Perfect Frozen Tofu For Hot Pot

Freezing tofu is a great way to improve its texture and flavour absorption. By freezing tofu, you can achieve a chewier, meat-like consistency, which is ideal for hot pots as it prevents the tofu from falling apart. Freezing tofu is simple and can be done by placing the tofu in its original packaging or chopping it into pieces for better portion control. Once frozen, the tofu can be thawed and added to soups, stir-fries, or fried for a crispy texture.

How to cut tofu for hot pot

To cut tofu for hot pot, you'll first need to decide whether you want to cut the tofu before or after freezing it. Freezing tofu changes its texture, making it chewier and less likely to fall apart, which is ideal for hot pot.

Cutting Tofu Before Freezing

If you want to cut your tofu before freezing, you can follow these steps:

• Cut the tofu into your desired shape and size. You can cut it into cubes, thick or thin planks, or rectangles.
• Place the tofu pieces on a sheet tray or in a freezer-safe container or bag.
• Put the tofu in the freezer and leave it until it's frozen solid, usually around 4-6 hours.
• Once frozen, transfer the tofu to a sealed container and store it in the freezer until you're ready to use it.

Cutting Tofu After Freezing

If you prefer to cut the tofu after freezing, here's what you can do:

• Freeze the whole block of tofu in its original packaging or remove it from the package and place it in a freezer-safe container.
• Leave the tofu in the freezer until it's completely frozen, which can take several hours or overnight.
• Thaw the frozen tofu by transferring it to the fridge overnight or running the block under water.
• Once the tofu is thawed, cut it into your desired shape and size for hot pot.

Regardless of whether you cut the tofu before or after freezing, make sure to pat the tofu dry with a clean towel before placing it in the freezer or after thawing it. This will help remove any excess moisture and ensure the tofu freezes or thaws properly.

The benefits of freezing tofu

Freezing tofu is a great way to reduce food waste and create a "meatier" texture. Here are some benefits of freezing tofu:

Extended Shelf Life

Freezing tofu can significantly extend its shelf life. While tofu typically lasts for only a few days in the fridge, it can last for three to five months in the freezer. This makes it a convenient option for those who want to always have a stash of tofu on hand for quick, meatless meals.

Firmer and More Stable Texture

The process of freezing tofu creates a firmer and more stable block. This means that the tofu becomes less flimsy and develops a "meatier" and chewier texture. This added firmness also helps the tofu hold its shape better when cooked in stir-fries, hot pots, or soups, and reduces its tendency to fall apart.

Enhanced Ability to Absorb Flavours

The freezing process creates sponge-like pores in the tofu, making it more porous. This increased porosity enhances the tofu's ability to absorb flavours, such as marinades, sauces, and spices. As a result, the tofu takes on a much stronger flavour and can more effectively soak up sauces and broths.

Easier to Press

Freezing and thawing tofu makes it easier to press and release excess liquid. After thawing, the tofu can be placed between two flat plates and pressed to remove the excess water. This process is much simpler and faster than pressing fresh tofu and does not require any special equipment.

Crispier Exterior

Thawed frozen tofu releases more moisture, which makes achieving a crispier texture easier when pan-frying. The drier exterior also allows for better browning and a more appealing visual presentation.

How to freeze tofu

Freezing tofu is a great way to improve its texture and make it last longer. It's also surprisingly easy to do! Here's a step-by-step guide on how to freeze tofu:

Step 1: Prepare the Tofu

Start by choosing the type of tofu you want to freeze. You can freeze any kind of tofu, from silken to extra firm, depending on your desired texture. Keep in mind that softer tofu will result in a softer frozen product, while firmer tofu will yield a chewier, meatier texture.

Step 2: Cut and Arrange the Tofu

Cut the tofu into your desired size. You can cut it into big or small cubes, thick or thin planks—it's up to you! Just be gentle with silken tofu as it is more delicate. Arrange the tofu pieces on a sheet tray or in a freezer-safe container or bag.

Step 3: Freeze the Tofu

Place the tofu in the freezer. If you're freezing the tofu on a sheet tray, leave it uncovered. If using a container or bag, make sure it's freezer-safe. You can also freeze the tofu in its original packaging, but this may result in a slightly mushier texture once thawed.

Step 4: Wait for It to Freeze Solid

The tofu will need several hours to freeze solid. This usually takes around 4-6 hours, but you can leave it in the freezer overnight to be sure.

Step 5: Transfer to a Sealed Container (Optional)

If you froze the tofu on a sheet tray, transfer it to a sealed container once it's frozen solid. This will help it last longer in the freezer.

Step 6: Thaw Before Using

Frozen tofu is now ready to be used in your favourite recipes! Just make sure to thaw it completely before using. You can thaw it in the fridge overnight, or speed up the process by placing it in a bowl of hot water or using the defrost mode on your microwave. Keep in mind that you'll need to drain the excess water from the tofu after thawing.

Tips and Tricks:

• Frozen tofu is great for soups, hot pots, stir-fries, and more! It holds its shape better and absorbs flavours more readily than fresh tofu.
• If you plan on pan-frying, searing, or grilling the tofu, it's best to thaw it first to avoid excess moisture.
• Frozen tofu will last in the freezer for up to a year, but it's best used within four to six months for optimal texture and flavour.

How to defrost tofu

Tofu is a versatile ingredient that can be frozen to create a chewier and spongier texture. Freezing tofu also makes it less fragile and easier to handle. Here is a step-by-step guide on how to defrost tofu:

Step 1: Remove Tofu from the Freezer

Take the frozen tofu out of your freezer. It is recommended to use tofu within four to six months of freezing for the best texture and taste. The tofu will be solid and may have turned a darker yellow colour, which is a natural result of freezing.

Step 2: Choose a Thawing Method

There are a few ways to defrost tofu. The best method is to plan ahead and place the frozen tofu in the refrigerator overnight. This slow thawing process allows the tofu to gradually soften without becoming mushy. Place the tofu in a bowl to catch any excess water that may leak as it thaws.

If you are short on time, you can speed up the process by placing the frozen tofu in a bowl of hot water or using the defrost setting on your microwave. These quick methods can be useful if you forgot to thaw the tofu ahead of time.

Step 3: Drain the Excess Water

Once the tofu is completely thawed, it will release some water. Drain this water and pat the tofu dry with paper towels or clean kitchen towels. This step is important as it removes the excess moisture, ensuring your tofu has a better texture and doesn't become too soggy when cooked.

Step 4: Cut and Prepare the Tofu

Now that your tofu is defrosted and dried, you can cut it into your desired shape and size. Cut the tofu into cubes, rectangles, or any other shape that suits your recipe. If you plan to pan-fry or air-fry the tofu, it is recommended to cut the pieces slightly larger than your desired size, as they will shrink during cooking.

Step 5: Cook the Tofu

You can now cook the tofu using your preferred method. Frozen tofu is versatile and can be boiled, fried, baked, or added to soups and stews. It is important to note that frozen tofu may absorb more oil during frying due to its spongier texture, so use a suitable oil with a high smoking point.

Enjoy your defrosted tofu in your favourite recipes!

Tofu hot pot recipes

Freezing tofu changes its texture, making it chewier and firmer. It also creates tiny holes in the tofu, which allows it to absorb sauces and flavours more easily. This process also makes tofu less delicate, so it doesn't fall apart as easily when added to soups or hot pots.

How to Freeze Tofu

Start with a block of firm tofu. Cut the tofu into 1/2-inch thick rectangles and place them in a single layer on a heat-proof plate that fits inside your steamer. Place the plate in the steamer, cover, and steam for 20 minutes over medium-high heat.

Let the tofu cool, then pat each piece dry with a clean towel. Place the tofu in a container lined with parchment paper, adding another layer of parchment paper between each new layer of tofu. Freeze the tofu overnight.

How to Cook Frozen Tofu for Hot Pot

When you're ready to use your frozen tofu, let it thaw completely. This step is important, as it ensures the tofu absorbs sauces properly and doesn't turn to mush when added to the hot pot.

Once thawed, cut the tofu into cubes. Add the cubes to a large bowl and toss with your desired seasonings and a small amount of oil.

Heat a cast iron pan over medium heat. Add the tofu to the pan and cook until browned and crispy, about four to five minutes per side.

Now your tofu is ready to be added to your hot pot! Simply add it to the broth and let it simmer to absorb all the flavours.

Tips

• Frozen tofu can absorb a lot of hot liquid, so be careful not to overfill your hot pot.
• Make sure the tofu is cool enough before eating it.
• You can also add frozen tofu directly to the hot pot without thawing it first. However, it may not absorb flavours as well using this method.
• Experiment with different seasonings and sauces to find your favourite flavour combinations!

Frequently asked questions