# Found an easy, tasty way to use up expiring tofu
**URL:** https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416
**Category:** Cafe Society
**Created:** [September 18, 2019, 3:44am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416 "2019-09-18T03:44:41Z")
**Posts on this page:** 10
**Page:** 1
### Author:  [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)
#### Post date: [September 18, 2019, 3:44am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/1 "2019-09-18T03:44:41Z")
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!
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [September 18, 2019, 3:56am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/2 "2019-09-18T03:56:02Z")
I freeze tofu if I don’t even have to use it now to firm it up for certain dishes.
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### Author:  [@Broomstick](https://boards.straightdope.com/u/Broomstick)
#### Post date: [September 18, 2019, 7:55am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/3 "2019-09-18T07:55:03Z")
me, too - I’ve been deliberately freezing tofu for years now to change the texture.
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### Author:  [@2Bits](https://boards.straightdope.com/u/2Bits)
#### Post date: [September 18, 2019, 10:18am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/4 "2019-09-18T10:18:21Z")
> [@Broomstick](#):
>
> me, too - I’ve been deliberately freezing tofu for years now to change the texture.
Do you freeze it after pressing? After cubing?
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### Author:  [@CairoCarol](https://boards.straightdope.com/u/CairoCarol)
#### Post date: [September 19, 2019, 4:58am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/5 "2019-09-19T04:58:42Z")
> [@pulykamell](#):
>
> I freeze tofu if I don’t even have to use it now to firm it up for certain dishes.
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.
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### Author:  [@Broomstick](https://boards.straightdope.com/u/Broomstick)
#### Post date: [September 19, 2019, 11:26am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/6 "2019-09-19T11:26:10Z")
> [@2Bits](#):
>
> Do you freeze it after pressing? After cubing?
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.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [September 19, 2019, 11:41am UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/7 "2019-09-19T11:41:36Z")
[Here’s a Cooks Illustrated article about freezing tofu](https://www.cooksillustrated.com/how_tos/6637-freeze-tofu-first-for-texture-that-soaks-up-more-sauce).
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 article](https://lifehacker.com/freeze-tofu-for-a-firmer-chewier-texture-1729960142)just mentions throwing it in the freezer straight from the grocery store, no pressing or cubing or anything. All work.
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### Author:  [@Weedy](https://boards.straightdope.com/u/Weedy)
#### Post date: [September 19, 2019, 10:56pm UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/8 "2019-09-19T22:56:04Z")
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.
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### Author:  [@lingyi](https://boards.straightdope.com/u/lingyi)
#### Post date: [September 19, 2019, 11:43pm UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/9 "2019-09-19T23:43:37Z")
I recommend double frying it and making aburage (thin sliced ~1/2") or atsuage (thick sliced ~1") [https://en.wikipedia.org/wiki/Abura-age](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).
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### Author:  [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)
#### Post date: [September 19, 2019, 11:45pm UTC](https://boards.straightdope.com/t/found-an-easy-tasty-way-to-use-up-expiring-tofu/840416/10 "2019-09-19T23:45:29Z")
> [@Weedy](#):
>
> 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.
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