Frozen Tofu - Miso Soup
I read you can freeze tofu, which I have. It turns a very ugly yellowish color. My question is when it thaws, does it keep that same color? If I use it in Miso soup, how bad will it look?
I am guessing it might be fine for everyday use, but not something I would want to serve company.
Freezing the tofu changes the texture of the tofu. It's much chewier.
Frozen tofu is used in Japanese cuisine. I remember reading about it in an article in Nijiya's magazine. It's used very differently from fresh silken tofu. It's used more like a meat substitute.
I wouldn't use it in soup, unless you want that chewier texture.
Koya dofu is freeze dried not just frozen. Don't know how it is processed, but it is a dried product, not a frozen product. Once it is rehydrated it has a spongy texture, not at all like regular tofu, but its sponginess means it absorbs a lot of flavor from the liquid it is cooked in. Mt. Koya is the site of a lot of Buddhist temples, so it may well have been developed as a meat substitute for Buddhist vegetarian cuisine (shojin ryori). Though Japanese Buddhist cooking doesn't really try to imitate meat as much as Chinese Buddhist cooking does.
I've never had frozen tofu, but it seems that it does change color and texture, not in an unpleasant way, but just different from fresh tofu, so I agree with gnomatic that you should only use it in soup if you want that chewier texture.
The texture of frozen tofu is very sponge-like. When I unintentionally freeze tofu, I cut it into cubes and stirfry it with veggies. The sponginess really soaks up whatever sauce there is.