How To Cook Frozen Tofu: A Step By Step Guide

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How to cook frozen tofu to make crispy tofu cubes without thawing. Follow this quick and easy step-by-step guide for the best crispy tofu every time. No more waiting for your tofu to thaw! Get your protein when you need it most!

Crispy previously frozen tofu in a white bowl with chipotle sauce.

Frozen tofu is a convenient plant-based protein source, lasting up to six months in the freezer. With this boiled tofu method, you will enjoy crispy tofu in minutes!

Frozen tofu tastes meatier and absorbs the marinade more efficiently for an even more flavorful plant-based protein alternative. Plus, this recipe can be made oil-free and gluten-free.

This crispy tofu recipe was inspired by my Vegan Butter Chicken recipe and these Tofu Steaks in Chipotle Sauce on my site. For a detailed guide on cooking tofu, visit my 'How to Cook Tofu' blog post.

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👩🏼‍🌾 Ingredients
🍶 Substitutions
🔪 Is it best to cut tofu before freezing?
📖 How to Cook Frozen Tofu
✔️ Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Frozen extra firm tofu, tamari, nutritional yeast, garlic powder, and oil.

Frozen extra-firm or super-firm tofu
Tamari or soy sauce
Nutritional yeast
Garlic powder
Olive oil (optional)

See the recipe card for quantities.

🍶 Substitutions

Tamari - use soy sauce or tamari (preferably reduced sodium)
Garlic powder - use a combination of spices (paprika, onion powder, chipotle powder) as desired
Nutritional yeast - choose a brand with no detectable lead levels (Bob’s Red Mill, Bragg, Dr. Fuhrman, Red Star, or NOW Foods brand nutritional yeast) or substitute with 2 teaspoons arrowroot powder.
Olive oil - substitute with avocado oil or one tablespoon more tamari for oil-free

Try my Air Fryer Crispy Tofu made with unfrozen tofu or this Baked Panko Tofu recipe. For an in-depth guide on tofu, visit this post on How to Cook Tofu.

🔪 Is it best to cut tofu before freezing?

Freezing tofu can change its texture, making it chewier and allowing it to absorb flavors more readily. Whether you freeze the whole block or cut it before freezing depends on your preferences and how you plan to use it.

Freezing the whole block:

Pros: Freezing the entire block is convenient and requires less preparation. It can result in a more consistent texture throughout the tofu.
Cons: Thawing and pressing the whole block can take longer, and the texture might be denser in the center.

Cutting before freezing:

Pros: Cutting the tofu into smaller pieces before freezing can speed up the thawing process and allow for more even absorption of flavors. Smaller pieces also offer more surface area for marinating.
Cons: It requires more effort upfront. The texture changes slightly less.

Experiment with both methods to see which approach works best for your desired results.

📖 How to Cook Frozen Tofu

For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.

Frozen tofu block in boiling water in a white saucepan.

Step 1. Boil: Bring a medium saucepan of water to boil. Transfer the tofu to the saucepan and simmer over medium-low heat for 7 minutes. Flip the block of tofu over and simmer for about 7 minutes more, or until the middle of the block is about as soft as the outer edges when pressed.

Tofu marinade in a glass bowl with a whisk.

Step 2. Make the marinade: Meanwhile, whisk the tamari, garlic powder, nutritional yeast, oil, or additional tamari in a large bowl.

Boiled frozen tofu on a white dish cloth.

Step 3. Preheat the oven to 400ºF. Transfer the block to a clean dish towel or paper towel using a spider or large slotted spoon. Dry the tofu and press it gently to remove excess water.

Cubed tofu on a cutting board with a knife.

Step 4. Cut the tofu into about 1 ½-inch cubes.

Step 5. Transfer the tofu to the marinade and toss gently until evenly coasted.

Marinated frozen tofu on a baking sheet.

Step 6. Bake: Spread the tofu onto a large non-stick baking sheet in a single layer. Bake for about 20 minutes, or until crispy.

✔️ Expert Tips

To check if the tofu is thawed after boiling, prod the center of the block. It should not feel solid.
For the crispiest tofu, gently press the block with a clean dish towel to remove excess water before cutting. Place the marinated cubes onto a baking sheet with enough space for the hot air to pass in between.
Oil is not required, but a little goes a long way for getting your tofu extra crispy.
Use a non-stick or lined baking sheet to prevent the tofu cubes from sticking.
Storage: Refrigerate leftover crispy tofu in an airtight container for up to 4 days. Reheat on an air fryer or oven at 350ºF, or in the microwave, until warmed through.

🙋🏽‍♀️ Recipe FAQs

How long does tofu last in the freezer?

Tofu can be frozen for 4-6 months.

Should I marinate tofu before freezing?

Marinating Before Freezing: If you plan to marinate the tofu, consider doing so before freezing. This allows the flavors to penetrate the tofu more deeply during the freezing process. Alternatively, try the glazing technique described in "How to Cook Tofu." (This method of boiling the tofu skips this process for convenience.)

Should I press the tofu before freezing?

Pressing Before Freezing: Before freezing, it's a good idea to press the tofu to remove excess water. This helps improve its texture after freezing. (This method of boiling the tofu skips this process for convenience. Super firm tofu does not require pressing.)

Does freezing tofu change the texture?

When tofu is frozen, ice crystals form, making porous, sponge-like holes in the block, allowing for a chewier texture.