Tofu and Tempeh - Can I Freeze Them?

[sparrow]

Or do they become gross?

TIA! Sparrow

My garden is filled with papayas and mangos
My life is a mixture of reggaes and tangos
Taste for the good life, I can live it no other way
- Jimmy Buffett

 

[pixie9]

I know you can freeze tofu. When you thaw it out, it has more of a chicken like texture which works well for stir frys. I wouldn't freeze silken tofu though.

carolyn

 

[kathryn]

Tempeh actually should be frozen, unless you plan to use it within a few days.

As Carolyn said, frozen tofu changes in texture (and color--it usually turns a bit yellowish). It's much more 'spongelike,' and holds marinates and sauces better (when you defrost it, squeeze out the extra water). It crumbles well, and is best for things like replacement for hamburger (like in chili, tacos, etc.). It doesn't work as well for stir-frying or blending, but it's good for baking. (And silken tofu--the asceptically-packaged type like Mori-Nu--doesn't freeze well. But it doesn't need freeziing to keep it for long periods, as the asceptic package does that. It's best for blending into puddings, dips, etc.)

 

[SRP]

I've tried freezing tofu and didn't like it at all. Yes, you can freeze it and eat it afterwards, but I didn't like the spongy texture. And FYI, the longer you keep it frozen (as in a few weeks vs. over a month) the worse the texture gets, IMO.

 

[Manmohini]

Yes, I agree with the other posters about tempeh. It can definitely be frozen--I buy the stuff by the case. But my husband and I never freeze tofu because we don't like the texture that results--grainy, stringy, and crumbly. Some people seem to prefer this though, so I would recommend that you try it once to see if you like it.
Manmohini