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Originally Posted by DivaJen
I didn't know you can freeze tofu! Wow - that is cool. So you freeze it, then thaw it, then cook with it, and it can be frozen again (cooked with the meal)?
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Yep. If you freeze tofu in the block, then thaw it out, it is hard and crumbly. Still takes on flavor, but doesn't have that silk texture. This is how that "tofu chili" gets those chewy meat-like pieces. Freeze like chili, thaw like chili...you get the point.
You can "drain" fresh tofu before you cook, and it holds up better when cooking and freezing, but still breaks down. However, if you want a creamy soup, the "breakdown" is great!