Total Time
8hrs 50mins
Prep 8 hrs
Cook 50 mins

Freezing tofu preserves it for future use, but definitely changes the texture, making it denser. A great way to use up a leftover half-block of tofu. (Vegan if made with vegetable stock.) Adapted from a recipe by Chichi Wang at Serious Eats.

Ingredients Nutrition


  1. Wrap tofu in cheesecloth and freeze overnight (or up to 2 weeks). The tofu will turn yellow and leathery.
  2. Run hot tap water over the frozen block until the cheesecloth can be removed. Put tofu in a large pot of boiling water for 15 minutes, until it softens.
  3. Bring stock, soy sauce, sake and mirin to a boil in a medium pot. Cut tofu into 1" cubes and add to simmering liquids. Simmer 25 minutes over medium-low heat, until the tofu has absorbed all but 1 tbsp of liquid. Sprinkle with sliced green onions before serving.