Found an easy, tasty way to use up expiring tofu

Cafe Society
1

I buy large quantities of tofu at Costco, and that usually works out. But my fridge died last week, leaving me with 3 large cakes of expiring tofu rapidly approaching room temperature. (I’m a waste-not-want-not type, so throwing out the tofu was not an option for me.)

I knew it was going to take several days to buy and take delivery of a new fridge, so I threw the tofu into my stand-alone freezer. I figure that would destroy the texture, but that I’d find a way to use it anyway.

Here’s what I did: after taking a cake of frozen tofu out to thaw, I sweated a bunch of tasty veggies in olive oil (onion, carrot, tomato, red pepper) in my Dutch oven, and added some herbs/spices. (Specifically, thyme, sumac, white pepper, and bacon salt, but any tasty flavorings would be fine). Toward the end, I stirred in large chunks of the thawed tofu. Then I whirled it all in a blender. It was a bit thick so I added some broth; water, cream, or milk would also be fine.

Voila! Lovely soup.

If I’m ever looking at must-use-now tofu in my fridge while pretty sure I don’t want to use it up in the next couple of days, I’m going to throw that tofu in my freezer and make soup again. It was easy and delicious; I reccommend it!

2

I freeze tofu if I don’t even have to use it now to firm it up for certain dishes.

3

me, too - I’ve been deliberately freezing tofu for years now to change the texture.

4

Do you freeze it after pressing? After cubing?

5

Live and learn - this is good to know.

Usually I have the option of buying soft, medium, or firm tofu, but if I’m ever stuck with soft and I need something toothier, I’ll remember this.

6

All different ways.

I’ve frozen an entire block. Frequently after cubing, so I can take out just the amount I need for a recipe (I’m just one person, and eating an entire block before it goes off it difficult unless I want to eat nothing but tofu for days, so freezing keeps things manageable). Freezing does change the texture, but I view that as a feature and not a bug.

There’s a technique of pressing and freezing tofu to remove moisture, resulting in koyadofu, a early sort of freezing-drying process that is centuries old.

7

Here’s a Cooks Illustrated article about freezing tofu.

I personally do not cut into slabs or cubes. I just freeze the things whole. Most often, though, I do the press & freeze Broomstick mentions, usually with firm or extra firm tofu. This articlejust mentions throwing it in the freezer straight from the grocery store, no pressing or cubing or anything. All work.

8

Once it’s thawed, you can squeeze and crumble it in your hands, (or press and finely chop, I guess), and then use it like minced meat in bolognese sauce, or with taco seasoning, or whatever.

9

I recommend double frying it and making aburage (thin sliced ~1/2") or atsuage (thick sliced ~1") https://en.wikipedia.org/wiki/Abura-age

Aburage takes on flavors well because of its open cell structure and is a must for inari sushi and nishime (Japanese root vegetable stew).

10

I never freeze tofu…I press well, then squeeze, IMHO

I would press but not squeeze before freezing. But what the heck do i know? i only go through about 40 lbs a week.

tsfr