Source: Essential Tips and Tricks for Making the Best Plant-Based Meals
NOTE: If you’re “on the fence” about tofu, I know from experience that freezing it makes a world of difference with the texture! I buy the firmest type I can find and cut the block into thirds or fourths to freeze for later. After I defrost a section for cooking, I then squeeze out all the moisture. No more jiggly tofu! ~Becky
Platform Number 4 
Wonderful tips, Becky
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My pleasure, Pat!
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This is an essential tip for tofu. Thanks for reminding us.
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You’re welcome, Paul!
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Interesting. Freezing usually has a negative effect on the texture of food. With tofu, the opposite holds true?
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Yes, it takes away that “jello” texture.
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I’ll have to try that some time!
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Going to try this although I usually find wrapping in a tea towel and weighing it down with the bread board and a cast-iron casserole lid on top works really well.
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That sounds like a plan, Josie!
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For a while, I was trying the Mark Bittman method of drying in the oven for nice and crispy. Did not work for me though. Ended up dried up and crunchy but not crispy. (Probably my oven.)
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I’d never heard of that idea before, Josie.
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Thanks, Becky!
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Happy cooking, Bette!
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Thank you Becky. 🙂 I love certain tofu from Whole Foods, kitchen. Not all of them, too spicy, but some of them are soooooo delicious. This is a great tip. Again. Thank you.
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Gigi, you’re welcome! Thanks for taking a look. I like the Hodo brand the best so far; have you tried that one?
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I’ll have to try freezing it. I’ve never liked tofu and maybe the “jiggly” is why!
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Yes, it makes a considerable difference! I hope you’ll try it.
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Tremendous tips in your post and the link, Becky! Thank you!
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And thank YOU for stopping by, Dave!
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I grew up vegetarian but we never had tofu. So to me, tofu is an exotic and most useful – although not necessary – ingredient/ protein. But tofu that actually does absorb taste and does not fall apart spongy is a texture revelation. (I also eat fish and meat so am not a purist on the subject but I know that reducing consumption of fish and meat matters for all kinds of reasons.)
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It’s only been in the past few years that I no longer eat animal products. It evolved rather slowly, and I like the way I eat now,. It’s fun trying new things!
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Thanks for the tip. My daughter cooks with it often and I just shared this tip with her. I’m not a fan but she likes it so there you go. It is the texture I don’t like.
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This definitely helps the texture, Marlene. Thanks for reading and sharing with your daughter:)
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I love tofu!
Soft tofu: heat the pan w/ oil and w/ a fork scramble in the tofu. When fried and reduced, turn off heat, add nutritional yeast flakes and stir until yeast is toasted. OMG!
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I’ll have to try that, Resa. Thanks!!!
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😀
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I am not a tofu fan but a great tip on freezing tofu… anything which gets rid of that squeaky feel is good… will definitely try that, Thanx Becky…I also subscribe to those e-mails and find them great there is always something to like and try out 🙂 x
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Yes, I love the ideas on that website, too! Thanks, Carol.
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New to tofu, I will give this a try.
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Yes, I hope that you will!
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Excellent tofu tip. Thanks, Becky
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My pleasure, Maria!
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more and more I’m turning against red meat and moving towards alternatives —
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I rarely miss it and feel much better:)
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The is a great site/post to bookmark. I have little time to cook (and no A/C in the kitchen 🙁), but it’s always helpful to have some ideas that can make it possible without going crazy.The big plus right now in NJ – it’s tomato, peach and corn season!
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A wonderful season, indeed!
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oooh, what a good idea for getting rid of the moisture in tofu! Thanks for sharing 🙂
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You’re welcome!
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