Freezing tofu

If you are struggling to enjoy the texture of tofu, freezing extra-firm tofu – instead of pressing it – transforms it into something that is a lot chewier and even more sponge-like. All you have to do is drain a block (300 g) extra-firm tofu, cut it into cubes or slices, pop in a container and freeze overnight, until completely frozen. When you want to use the tofu in a recipe, thaw it at room temperature for 2–3 hours, then use your hands to wring out all the excess moisture… quite a lot of liquid should come out of it! This is a lot sturdier than tofu that hasn’t been in the freezer, so you don’t need to worry too much about it crumbling as you squeeze.