Frozen Tofu
Meaty tofu slabs, cubes, or crumbles. Makes six slabs, with two slabs in a usual serving. Vegan, gluten-free, no added oil.
Servings
3servings
Servings
3servings
Ingredients
Instructions
  1. Slice tofu crossways into six slabs and put them in a single layer in a freezer-safe container or baking pan. Cover and freeze until frozen through, at least four hours. Thaw overnight in the refrigerator or for about two hours on a counter.
  2. Fold a smooth, clean kitchen towel in half and put it on a plate. Press thawed tofu gently with your fingers to remove some liquid, then arrange in a single layer on the towel. Fold the towel edges up to cover the tofu. Top with a heavy weight. I use a cast-iron skillet filled with jars full of dried beans, with a layer of foil between the towel and the cast-iron pan, so it doesn’t rust. Let the weight press liquid out of the tofu for about two hours, replacing the towel with a fresh dry one after about an hour.
  3. Your tofu is ready to cube, crumble, or marinate as is! If you don’t plan to use it right away, refrigerate for up to five days.