Selecting Tofu

• Choose firm or extra-firm tofu for steaming and freezing, as either holds up well in the cooking and preserving process. Silken and medium tofu are much softer and more difficult to handle and tend to fall apart when steamed. Steam the tofu according to the recipe and allow it to cool slightly before freezing so that it is easier to handle.

Freezing

• Cut the steamed tofu into the size pieces you intend to use, as it is easier to do this before freezing. Drain the tofu thoroughly so that there no liquid left in or on the tofu and place it in a freezer safe bag, pressing out all excess air. You can also store the tofu in a freezer container as long as the tofu is not exposed to air within the conrainer; otherwise the tofu can get freezer burn. You can store the tofu in the freezer for up to 5 months before defrosting and reheating.

Reheating

• Defrost the steamed tofu if it was frozen in a whole block by placing it in a refrigerator, set to 40 degrees Fahrenheit or below, overnight. Frozen tofu that has been chopped previously to storage can be reheated directly. Place in a hot frying pan and cook for 5 to 8 minutes until browned and heated through, in a 350 F oven for 8 to 10 minutes until hot, or in the microwave, covered, for 3 to 5 minutes. The tofu can also be steamed again for 4 to 5 minutes, until warmed through.

Considerations

• Steaming tofu adds water to the bean curd as it cooks. When defrosting steamed tofu that has been frozen, this water will naturally drain off. However, to make it even spongier and allow it to soak up further flavor, squeeze out excess water either by placing the tofu between two plates, with the top one weighted, or between your palms, applying firm pressure with your hands. If steaming or simmering tofu for a second time after thawing, use a flavored liquid, such as broth or wine, for added flavor.