Why Is Tofu Not Suitable For Freezing?
Tofu contains water, which turns into ice crystals during freezing. These ice crystals can damage the tofu’s cell structure, resulting in a change in its texture and taste. Freezing can also cause tofu to become spongy or rubbery, making it unsuitable for use in dishes that require a firm texture. Therefore, tofu is not considered suitable for freezing, and it is recommended to use it fresh or store it in the refrigerator for a few days.