Guest guest Report post Posted July 9, 2008 so do you like it having a more spongier texture? Most of the time, food associated with "sponge-like texture" isn't necessarily a good thing. And I watched a U-Tube video of a woman making southern fried tofu and she did press the previously frozen tofu out like a sponge... which was cool. The recipe looked pretty low fat... check it out... http://www.youtube.com/watch?v=SowO6a1rLIs & feature=related Amie P Before you print think about the ENVIRONMENT Please don't print this e-mail unless you really need to. Susan Voisin <susan Sent: Wednesday, July 9, 2008 3:26:11 PMRe: freezing tofu > It's a little bit firmer, but I didn't notice *much* difference > between> frozen and pressed and un-frozen pressed when it finally got to the> plate to be eaten.Sue, are you freezing silken tofu or regular tofu? Because I've always found a vast difference between frozen regular tofu and pressed regular tofu. Frozen is very spongelike-- you can actually squeeze the water out like a sponge and it won't fall apart.Susan Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 9, 2008 I usually freeze mine. I freeze it in the container it comes in. I have good results. I DID NOT have good results freezing sprouted tofu. I love cooking with this as it tastes awesome and is easy on the digestive system. Unfortunately, it becomes and looks like a sponge after thawing. The texture and taste are way changed. I now only cook it fresh. - AmieJPMS Wednesday, July 09, 2008 12:21 PM freezing tofu Hi everyone... I have a quick question about freezing tofu. Can you freeze it right in the package that you buy it in? And if so, how long will it stay good in the freezer? From everything I hear, freezing tofu changes the texture so it's a bit "meatier", for lack of better words.... *shrug*. What are your experiences with this? Amie P Before you print think about the ENVIRONMENT Please don't print this e-mail unless you really need to. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 9, 2008 Most of the time I prefer not-frozen tofu. But there are some dishes, like my Tofu Jambalaya, where I like the spongy texture. I think it's because it's cooked with rice and a lot of other ingredients for a while, and the sturdiness and spongy texture hold up better than not-frozen tofu would. It also soaks up all the seasonings--right through to the middle, which wouldn't happen with plain tofu. Thanks for the link to the video! Susan -------------Susan VoisinFatFree Vegan Kitchenhttp://blog.fatfreevegan.com------------- - AmieJPMS Wednesday, July 09, 2008 3:28 PM Re: freezing tofu so do you like it having a more spongier texture? Most of the time, food associated with "sponge-like texture" isn't necessarily a good thing. And I watched a U-Tube video of a woman making southern fried tofu and she did press the previously frozen tofu out like a sponge... which was cool. The recipe looked pretty low fat... check it out... http://www.youtube.com/watch?v=SowO6a1rLIs & feature=related Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 Susan, TOFU JAMBALAYA, that sounds yummy! Could you please share the recipe? Thanks Claudia , " Susan Voisin " <susan wrote: > > Most of the time I prefer not-frozen tofu. But there are some dishes, > like my Tofu Jambalaya, where I like the spongy texture. I think it's > because it's cooked with rice and a lot of other ingredients for a > while, and the sturdiness and spongy texture hold up better than > not-frozen tofu would. It also soaks up all the seasonings--right > through to the middle, which wouldn't happen with plain tofu. > > Thanks for the link to the video! > > Susan > > ------------- > Susan Voisin > FatFree Vegan Kitchen > http://blog.fatfreevegan.com > ------------- > - > AmieJPMS > > Wednesday, July 09, 2008 3:28 PM > Re: freezing tofu > > > so do you like it having a more spongier texture? Most of the time, > food associated with " sponge-like texture " isn't necessarily a good > thing. And I watched a U-Tube video of a woman making southern fried > tofu and she did press the previously frozen tofu out like a sponge... > which was cool. The recipe looked pretty low fat... check it out... > > http://www.youtube.com/watch?v=SowO6a1rLIs & feature=related > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 > Susan, > TOFU JAMBALAYA, that sounds yummy! Could you please share the > recipe? > Thanks > Claudia Sure! I've pasted the recipe below, but at the end to see a photo of it. In it you can really tell that the tofu has a coarser, spongier texture than it would have had if it hadn't been frozen first. Tofu Jambalaya 1 lb extra-firm tofu, frozen and defrosted 1 lg. onion, chopped 1 bell pepper, chopped (green and/or red) 2 ribs celery, chopped 3 cloves garlic, chopped 1 cup white rice 1 lg. can diced tomatoes (28 ounces) 1/2 cup tomato juice or water 2 1/2 tsp chili powder (may use part chipotle chili powder) 1 tsp salt 1 tsp thyme 1/2 tsp Liquid Smoke seasoning (optional) red (cayenne) and black pepper to taste Prepare the tofu by gently squeezing out the excess water and cutting it into 1/2-inch cubes. Set aside. Spray a large, non-stick pot with a light coating of olive oil (skip if your pan is truly non-stick). Over medium-high heat, sauté onion, bell pepper, and celery until soft. Add rice and garlic and cook, stirring, until it browns slightly. Add tomatoes, water, chili powder and other seasonings, and stir. (It's the cayenne pepper that makes this spicy, so be sure to add plenty!) Gently stir in tofu, cover tightly and put on low heat. Cook for 30 minutes or until rice is done and liquid is absorbed. This makes about 4-6 servings. Once you've had this recipe, you'll do like I do and keep a package of tofu in the freezer at all times! Note: You can do this with brown rice, but it takes about twice as long to cook and requires at least a cup more liquid. And, to tell you the truth, it doesn't taste as good. But feel free to try it that way. http://blog.fatfreevegan.com/2006/03/tofu-jambalaya.html Susan Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 Wow! Thanks!! Can't wait to try this one!!! , " Susan Voisin " <susan wrote: > > Sure! I've pasted the recipe below, but at the end > to see a photo of it. In it you can really tell that the tofu has a > coarser, spongier texture than it would have had if it hadn't been > frozen first. > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 Susan V, THANKS for posting the picture of your spongier tofu. My frozen tofu has never done that before, perhaps it's the brand. It has only been spongy with the sprouted tofu. I love what I pick up through this group! Thanks again, Elizabeth - bigoldog Wednesday, July 09, 2008 10:15 PM Re: freezing tofu Wow! Thanks!! Can't wait to try this one!!! , "Susan Voisin" <susan wrote:> > Sure! I've pasted the recipe below, but at the end > to see a photo of it. In it you can really tell that the tofu has a > coarser, spongier texture than it would have had if it hadn't been > frozen first.> Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 On 7/9/08, Jenn <batmanusdmychina wrote: > > Once thawed out, wrap it in paper toweling or cheesecloth and > place in a colander (and place the colander in the sink or a deeper > bowl). Place a bowl on top of the wrapped tofu, and then something > heavy like a large can or two of veggies, a sack of flour-whatever, to > press the tofu and squeeze out any excess water. I just squeeze thawed-out-frozen tofu in my bare hands, like a sponge. Tons of water comes out and it's really quick. Sparrow Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 > Sue, are you freezing silken tofu or regular tofu? Because I've > always found a vast difference between frozen regular tofu and pressed > regular tofu. Regular. Right now nobody in this city sells silken so if I need it I have to mail order it. But years ago when it *was* available I would toss the box of MoriNu into the freezer and defrost it when needed and didn't notice any difference between non-frozen. I always bought extra firm, so maybe that was why? Sue in NJ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 >And I watched a U-Tube video of a woman making southern fried tofu and she did press the previously frozen tofu out like a sponge... which was cool. That's what I do when using tofu for ricotta cheese. I always have 2 frozen, 2 in the refrigerator, and the cheese is made with the unfrozen and never pressed, just squeezed. Sue in NJ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 Maybe it just doesn't freeze well (silken tofu) and that's why they don't recommend doing so (says right on the box not to freeze)Sue in NJ <sue_in_nj wrote: > Sue, are you freezing silken tofu or regular tofu? Because I've > always found a vast difference between frozen regular tofu and pressed > regular tofu. Regular. Right now nobody in this city sells silken so if I need it I have to mail order it. But years ago when it *was* available I would toss the box of MoriNu into the freezer and defrost it when needed and didn't notice any difference between non-frozen. I always bought extra firm, so maybe that was why? Sue in NJ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 10, 2008 Help... earlier in this thread someone mentioned sprouted tofu vs unsprouted?... and how does silken fit in there... and which one is the best to freeze?... can someone clear this up for me in one post...lol preferably without introducing a new term...lol? , " Sparrow R Jones " <sparrowrose wrote: > > On 7/9/08, Jenn <batmanusdmychina wrote: > > > > Once thawed out, wrap it in paper toweling or cheesecloth and > > place in a colander (and place the colander in the sink or a deeper > > bowl). Place a bowl on top of the wrapped tofu, and then something > > heavy like a large can or two of veggies, a sack of flour-whatever, to > > press the tofu and squeeze out any excess water. > > I just squeeze thawed-out-frozen tofu in my bare hands, like a sponge. > Tons of water comes out and it's really quick. > > Sparrow > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 Hey Russell, The one to freeze is regular tofu, usually firm or extra-firm, the kind you must keep refrigerated, which is often sold floating in liquid in its package. The kind not to freeze is silken, though I don't know why other than the package says not to. And I have no idea what sprouted tofu is--I've never come across that one. Susan ------------- Susan Voisin FatFree Vegan Kitchen http://blog.fatfreevegan.com ------------- - " Russell " <russp85 Thursday, July 10, 2008 5:47 PM Re: freezing tofu > Help... earlier in this thread someone mentioned sprouted tofu vs > unsprouted?... and how does silken fit in there... and which one is > the > best to freeze?... can someone clear this up for me in one > post...lol > preferably without introducing a new term...lol? > > > , " Sparrow R Jones " > <sparrowrose wrote: >> >> On 7/9/08, Jenn <batmanusdmychina wrote: >> > >> > Once thawed out, wrap it in paper toweling or cheesecloth and >> > place in a colander (and place the colander in the sink or a >> > deeper >> > bowl). Place a bowl on top of the wrapped tofu, and then >> > something >> > heavy like a large can or two of veggies, a sack of >> > flour-whatever, > to >> > press the tofu and squeeze out any excess water. >> >> I just squeeze thawed-out-frozen tofu in my bare hands, like a >> sponge. >> Tons of water comes out and it's really quick. >> >> Sparrow >> > > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Groups Links > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 Got it. Thanks SV! , " Susan Voisin " <susan wrote: > > Hey Russell, > > The one to freeze is regular tofu, usually firm or extra-firm, the > kind you must keep refrigerated, which is often sold floating in > liquid in its package. The kind not to freeze is silken, though I > don't know why other than the package says not to. And I have no idea > what sprouted tofu is--I've never come across that one. > > Susan > > ------------- > Susan Voisin > FatFree Vegan Kitchen > http://blog.fatfreevegan.com > ------------- > - > " Russell " <russp85 > > Thursday, July 10, 2008 5:47 PM > Re: freezing tofu > > > > Help... earlier in this thread someone mentioned sprouted tofu vs > > unsprouted?... and how does silken fit in there... and which one is > > the > > best to freeze?... can someone clear this up for me in one > > post...lol > > preferably without introducing a new term...lol? > > > > > > , " Sparrow R Jones " > > <sparrowrose@> wrote: > >> > >> On 7/9/08, Jenn <batmanusdmychina@> wrote: > >> > > >> > Once thawed out, wrap it in paper toweling or cheesecloth and > >> > place in a colander (and place the colander in the sink or a > >> > deeper > >> > bowl). Place a bowl on top of the wrapped tofu, and then > >> > something > >> > heavy like a large can or two of veggies, a sack of > >> > flour-whatever, > > to > >> > press the tofu and squeeze out any excess water. > >> > >> I just squeeze thawed-out-frozen tofu in my bare hands, like a > >> sponge. > >> Tons of water comes out and it's really quick. > >> > >> Sparrow > >> > > > > > > > > --- > > > > Check out our recipe files at http://www.fatfreevegan.com . > > Groups Links > > > > > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 The Sprouted tofu I buy is made by Wildwood Organics. It is in a tub with water (18 oz). The soybeans are sprouted before it is made. Otherwise it works just like 'regular' tofu. The only difference I had found is it has a definite different texture after freezing. I've tried cooking with it in two different recipes after it has been frozen then pressed. The results were totally different than using it straight from the fridge (not frozen). Results I was not happy with. So now I know to NOT freeze my sprouted tofu. - Russell Thursday, July 10, 2008 5:47 PM Re: freezing tofu Help... earlier in this thread someone mentioned sprouted tofu vs unsprouted?... and how does silken fit in there... and which one is the best to freeze?... can someone clear this up for me in one post...lol preferably without introducing a new term...lol? , "Sparrow R Jones" <sparrowrose wrote:>> On 7/9/08, Jenn <batmanusdmychina wrote:> >> > Once thawed out, wrap it in paper toweling or cheesecloth and> > place in a colander (and place the colander in the sink or a deeper> > bowl). Place a bowl on top of the wrapped tofu, and then something> > heavy like a large can or two of veggies, a sack of flour-whatever, to> > press the tofu and squeeze out any excess water.> > I just squeeze thawed-out-frozen tofu in my bare hands, like a sponge.> Tons of water comes out and it's really quick.> > Sparrow> Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 Got it. Thanks! , " Elizabeth Husberg " <chfeliz wrote: > > The Sprouted tofu I buy is made by Wildwood Organics. It is in a tub with water (18 oz). The soybeans are sprouted before it is made. Otherwise it works just like 'regular' tofu. The only difference I had found is it has a definite different texture after freezing. I've tried cooking with it in two different recipes after it has been frozen then pressed. The results were totally different than using it straight from the fridge (not frozen). Results I was not happy with. So now I know to NOT freeze my sprouted tofu. > - > Russell<russp85 > To: < > > Thursday, July 10, 2008 5:47 PM > Re: freezing tofu > > > Help... earlier in this thread someone mentioned sprouted tofu vs > unsprouted?... and how does silken fit in there... and which one is the > best to freeze?... can someone clear this up for me in one post...lol > preferably without introducing a new term...lol? > > --- In < >, " Sparrow R Jones " > <sparrowrose@> wrote: > > > > On 7/9/08, Jenn <batmanusdmychina@> wrote: > > > > > > Once thawed out, wrap it in paper toweling or cheesecloth and > > > place in a colander (and place the colander in the sink or a deeper > > > bowl). Place a bowl on top of the wrapped tofu, and then something > > > heavy like a large can or two of veggies, a sack of flour- whatever, > to > > > press the tofu and squeeze out any excess water. > > > > I just squeeze thawed-out-frozen tofu in my bare hands, like a sponge. > > Tons of water comes out and it's really quick. > > > > Sparrow > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 Hey Sue, "never pressed, just squeezed"? What do you do that's different between the two? Amie P Before you print think about the ENVIRONMENT Please don't print this e-mail unless you really need to. Sue in NJ <sue_in_nj Sent: Thursday, July 10, 2008 3:44:28 PMRe: freezing tofu >And I watched a U-Tube video of a woman making southern fried tofu andshe did press the previously frozen tofu out like a sponge... which wascool.That's what I do when using tofu for ricotta cheese. I always have 2frozen, 2 in the refrigerator, and the cheese is made with the unfrozenand never pressed, just squeezed.Sue in NJ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 I just heard back from Wildwood Organics regarding the freezing of their sprouted tofu. They do not recommend it as it does change the texture. Elizabeth - Susan Voisin Wednesday, July 09, 2008 2:26 PM Re: freezing tofu > It's a little bit firmer, but I didn't notice *much* difference > between> frozen and pressed and un-frozen pressed when it finally got to the> plate to be eaten.Sue, are you freezing silken tofu or regular tofu? Because I've always found a vast difference between frozen regular tofu and pressed regular tofu. Frozen is very spongelike--you can actually squeeze the water out like a sponge and it won't fall apart.Susan Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 11, 2008 > " never pressed, just squeezed " ? What do you do that's different between the two? " Pressing " is laying the block of tofu down on a few layers of absorbent material (paper towels, clean tea towels, etc.), placing another layer on top, then placing heavy weights on the whole shebang to press the water out. " Squeezing " is just taking the tofu in your hands over the sink and giving it a little squeeze, like you squeeze out a sponge. I do it over a colander in the sink because it sometimes breaks into smaller pieces, which is okay because I need to break it up to make the ricotta cheese, anyway. Pressing gets out a lot of water, squeezing just a bit. If I'm going to marinate my tofu, pressing is the way to go because then the tofu can absorb more of the marinade liquid. If I'm using the tofu in a scramble or for making cheese, it doesn't need to absorb anything. Sue in NJ Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 12, 2008 awesome! thanks for clarification... totally makes sense! Amie P Before you print think about the ENVIRONMENT Please don't print this e-mail unless you really need to. Sue in NJ <sue_in_nj Sent: Friday, July 11, 2008 1:50:42 PMRe: freezing tofu > "never pressed, just squeezed"? What do you do that's differentbetween the two?"Pressing" is laying the block of tofu down on a few layers of absorbentmaterial (paper towels, clean tea towels, etc.), placing another layeron top, then placing heavy weights on the whole shebang to press thewater out."Squeezing" is just taking the tofu in your hands over the sink andgiving it a little squeeze, like you squeeze out a sponge. I do it overa colander in the sink because it sometimes breaks into smaller pieces,which is okay because I need to break it up to make the ricotta cheese,anyway.Pressing gets out a lot of water, squeezing just a bit. If I'm going tomarinate my tofu, pressing is the way to go because then the tofu canabsorb more of the marinade liquid. If I'm using the tofu in a scrambleor for making cheese, it doesn't need to absorb anything.Sue in NJ Quote Share this post Link to post Share on other sites
