I read that freezing tofu supposedly makes the texture firmer, more dense, chewier, and extra crispy—a "meatier" bite overall. But I wanted to test it for myself, so I froze one half of a brick of tofu and left the other half in the fridge, then prepared both halves the exact same way.
Here’s the video I made, with a more detailed explanation of the results.
Ultimately, I don’t think one method is necessarily better than the other. It really just depends what kind of texture you’re looking for. Freezing did make the tofu much more dense and sturdy—a texture that I think will be perfect for grilling season! But for simple baked tofu, I’ll probably stick to tofu from the fridge, since I like a crispy outside but a soft and chewy inside.
Here’s how I prepared both halves, in case you’re curious:
Ingredients:
- 1 brick extra firm tofu
- 1 tbsp olive oil
- 1 tbsp corn starch
- 1 tsp garlic salt
- 1 tsp chili powder
- 1 tsp red pepper flakes
- Black pepper, to taste
Directions:
- Drain tofu and press for 15 minutes, wrapped in a clean dish towel with something heavy on top.
- Preheat oven to 425 F.
- Slice into desired shape. I typically cube my tofu.
- In a mixing bowl, add tofu and olive oil. Gently mix to combine, so the tofu is coated in oil.
- Add corn starch and spices. Gently stir with a rubber spatula until all the tofu is evenly coated.
- Arrange tofu in an even layer on a baking sheet lined with parchment paper.
- Bake for 15 minutes, remove from the oven, and flip tofu over.
- Bake for another 15-20 minutes, or until your tofu reaches optimal crispiness. (NOTE: The freezer tofu cooked faster than tofu from the fridge!)
by xtinecuisine