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Yes, you can freeze your homemade tofu. In fact, freezing tofu creates a texture very similar to tender meat. Commercial brands are generally dried-frozen so they are loaded with ammonia gas and baking soda or other chemicals make the tofu expand when you cook it. Your homemade frozen tofu will be more natural, of course.
Steps for Freezing
You’ll want to make it as firm as possible. So use a heavy weight for a long time while the tofu is settling in the mold.
You can cut the tofu block into pieces if you like. Place the pieces on a plate with space between them and put it the freezer. Make sure the freezer is turn down as cold as possible.
The texture of the tofu will transform and be ready for use after about 48 hours. Don’t freak out when you see it because it’s also going to change in color. It turns darker. If you don’t plan to use it immediately, just seal it in a freezer bag and store it in the freezer. Actually, the texture and resiliency continues to improve with a lengthy storage.
Thawing the Tofu
Place the frozen tofu in a large bowl or pan. Add boiling water so that the tofu is well covered and let sit for about 10 minutes until the tofu is completely thawed. If you froze a large block, cut it down to smaller piece part way through the thawing, put it back into the hot water to speed up the thaw process.
Pour off the hot water and add cold water. Gently press the tofu between your hands to make sure all of the hot water has been expelled. Then lift the tofu completely out of the water and press all of the remaining water out of it.
This is important because you want it to be dry when you use it so that the tofu can absorb liquids and flavors during the cooking process. That’s it; you’re ready for some recipes for frozen tofu…..