Yes, it’s normal. Frozen tofu will shift toward yellow or brown more or less depending on the brand, soybean variety, and coagulant used. Here’s the 1/2 lb of tofu I froze after using the other half with [roasted root veggies](https://www.reddit.com/r/vegetarian/comments/111k9y2/spicy_roasted_root_veggies_tofu/) for lunch today. The color will fade when it thaws.
Yep. Now, once it’s thawed you can press the water out of it without it crumbling. Then it will absorb any sauce or marinade like a sponge. Freezing and thawing is great for making BBQ tofu.
No_Masterpiece6568 on
It’s a process called syneresis! Totally normal.
SeverenDarkstar on
Yeah its normal itll go back to its original colour once it thaws
NiloReborn on
I’m glad I saw this post, because the one time I tried freezing tofu it turned yellow and I thought it went bad so I threw it out. Now I know!
renotokes on
Yup! Imo freezing and thawing gives it a thicker, “meatier” texture too.
orangeocto2 on
can someone explain why you would freeze and then thaw and not just buy/press a firmer tofu?
beautiful-slug on
In my opinion, frozen tofu are more delicious than normal tofu😋
hanah5 on
Once you freeze it, you just thaw it complete then cook?
OwlBeBack88 on
TIL!
I never knew you could freeze tofu!
Jadedgells on
I don’t think so, I have never tried freezing tofu though. It could be the product separating.
OldlMerrilee on
I just tried this recently and yes, the colour was odd, but it came out great.
AviTil on
This is my first time hearing of this technique and I’m stoked to try it out. Can anyone suggest common recipes that can help compare the frozen vs non-frozen one?
emmerzed on
Mine does not turn yellow. I wonder why yours does. I also use firm/extra firm and put it in a different container with new water before putting it in the freezer. I wonder if yours is yellow from oil?
NecessaryJudgment5 on
frozen tofu is commonly used in Chinese hot pot. It tastes great. The color often changes a bit. Mine never became that shade of yellow though.
7LAMPS_of_FIRE on
The main question is… did it crumble? If not, the yellow is normal. If it crumbles, then that’s a double whammy lost for you.
7LAMPS_of_FIRE on
The main question is… did it crumble? If not, the yellow is normal. If it crumbles, then that’s a double whammy lost for you.
[deleted] on
Frozen tofu was the only type I liked when I lived in Japan. The texture was actually palatable
xtiniebeanie on
Totally normal, my kids hate frozen tofu but i like it. So if you have sensory sensitive people in your house the texture is different
Moandou on
Frozen tofu winds up a bit more spongy in texture. I freeze mine straight from the store and still in it’s package. When you thaw, the water drains out more easily and the different texture allows you to press a lot more out, like wringing out a sponge; it doesn’t crumble, it just kinda compresses. Drier tofu also means crispier tofu.
Before I drain, I can soak the tofu block in a briney solution, like soy sauce with water and whatever else you want to throw in. The tofu hasn’t been drained and still contains a lot of water, so osmosis pulls that salt content and flavor in. Later when you drain it you retain the flavor but ditch the moisture.
So, get home from the store and throw your tofu in the freezer. Thaw it the night before or morning of your cooking, and then treat it like you would fresh tofu…it doesn’t add any work.
Edit to actually answer the question: I don’t use pre-pressed tofu which this looks like, when the tofu is dry it discolors more easily.
dakpanWTS on
Yess
missybeth71 on
I wrap in paper towels for a few minutes, cut to size and then bake at 350 f for a few to dry it out
TTHS_Ed on
If you boil it after freezing it, it will go back to its original color
wasukeibunny on
Omg you are me, I am you
leckmir on
I typically use half a block of firm tofu in a veg stir fry so I freeze the other half for another time. It always changes color and often develops some weird bumps that go away when thawed and pressed to remove excess water. I wrap the tofu in foil then bag it then freeze it.
25 Comments
Yes, it’s normal. Frozen tofu will shift toward yellow or brown more or less depending on the brand, soybean variety, and coagulant used. Here’s the 1/2 lb of tofu I froze after using the other half with [roasted root veggies](https://www.reddit.com/r/vegetarian/comments/111k9y2/spicy_roasted_root_veggies_tofu/) for lunch today. The color will fade when it thaws.
https://preview.redd.it/fm1czuo9b4ia1.jpeg?width=735&format=pjpg&auto=webp&v=enabled&s=a80f8217552dcd11af3442fe3838b50fcdb927fb
Yep. Now, once it’s thawed you can press the water out of it without it crumbling. Then it will absorb any sauce or marinade like a sponge. Freezing and thawing is great for making BBQ tofu.
It’s a process called syneresis! Totally normal.
Yeah its normal itll go back to its original colour once it thaws
I’m glad I saw this post, because the one time I tried freezing tofu it turned yellow and I thought it went bad so I threw it out. Now I know!
Yup! Imo freezing and thawing gives it a thicker, “meatier” texture too.
can someone explain why you would freeze and then thaw and not just buy/press a firmer tofu?
In my opinion, frozen tofu are more delicious than normal tofu😋
Once you freeze it, you just thaw it complete then cook?
TIL!
I never knew you could freeze tofu!
I don’t think so, I have never tried freezing tofu though. It could be the product separating.
I just tried this recently and yes, the colour was odd, but it came out great.
This is my first time hearing of this technique and I’m stoked to try it out. Can anyone suggest common recipes that can help compare the frozen vs non-frozen one?
Mine does not turn yellow. I wonder why yours does. I also use firm/extra firm and put it in a different container with new water before putting it in the freezer. I wonder if yours is yellow from oil?
frozen tofu is commonly used in Chinese hot pot. It tastes great. The color often changes a bit. Mine never became that shade of yellow though.
The main question is… did it crumble? If not, the yellow is normal. If it crumbles, then that’s a double whammy lost for you.
The main question is… did it crumble? If not, the yellow is normal. If it crumbles, then that’s a double whammy lost for you.
Frozen tofu was the only type I liked when I lived in Japan. The texture was actually palatable
Totally normal, my kids hate frozen tofu but i like it. So if you have sensory sensitive people in your house the texture is different
Frozen tofu winds up a bit more spongy in texture. I freeze mine straight from the store and still in it’s package. When you thaw, the water drains out more easily and the different texture allows you to press a lot more out, like wringing out a sponge; it doesn’t crumble, it just kinda compresses. Drier tofu also means crispier tofu.
Before I drain, I can soak the tofu block in a briney solution, like soy sauce with water and whatever else you want to throw in. The tofu hasn’t been drained and still contains a lot of water, so osmosis pulls that salt content and flavor in. Later when you drain it you retain the flavor but ditch the moisture.
So, get home from the store and throw your tofu in the freezer. Thaw it the night before or morning of your cooking, and then treat it like you would fresh tofu…it doesn’t add any work.
Edit to actually answer the question: I don’t use pre-pressed tofu which this looks like, when the tofu is dry it discolors more easily.
Yess
I wrap in paper towels for a few minutes, cut to size and then bake at 350 f for a few to dry it out
If you boil it after freezing it, it will go back to its original color
Omg you are me, I am you
I typically use half a block of firm tofu in a veg stir fry so I freeze the other half for another time. It always changes color and often develops some weird bumps that go away when thawed and pressed to remove excess water. I wrap the tofu in foil then bag it then freeze it.