On Sunday, July 10, 2016 at 10:16:09 PM UTC+10, cshenk wrote:
> Anyone know if you can freeze tofu? I think I asked this once before
> but don't recall getting an answer.
....
> Wasnt sure if any had tried to freeze it and what texture changes to
> expect.

It makes the tofu spongy. Ice crystals form, and these make little holes in it.

It's done traditionally in northern China. Frozen, and then thawed and excess water pressed out. Then you have extra-absorbent tofu that will soak up a sauce like a sponge!