Sam is a trusted home cook.
Put it in a zip lock and seal tightly and defrost in a bowl under running water. That should go pretty quickly for tofu.
this is such an interesting question - I never thought to freeze tofu!
Yes, texture is completely changed by freezing, as you may have noticed. Becomes abut more dried out and crumbly. I usually use it for frying at this point, and marinating and baking.
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Well played. You deserve a cookie.
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