Frozen Tofu with Winter Vegetables

Freezing tofu has been used as a method of preservation in China and Japan for centuries. Tofu is traditionally left outside on cold winter nights, where it not only freezes but also dehydrates, making it “freeze-dried.” When cooked, frozen tofu is firm-textured and, unlike fresh tofu, absorbent like a sponge. In slowly simmered dishes, it holds onto all the flavors of the sauce it cooks in, a little bit like the way chunks of eggplant cook in a tomato sauce.

Freezing tofu is also a