Freeze Tofu for a Firmer, Chewier Texture
But if you want a tougher, less silky texture for cooking, try freezing it. I was skeptical of this tip when I first read about it. You freeze the tofu, defrost it, then prepare it as normal, squeezing out the water. That didnt seem like it would make any difference. When I pan fried it, it came out much firmer and chewier. (you might slice the tofu before freezing if you want it to thaw faster....