freezing tofu - the Youtube lady

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Hi Everyone

 

I just joined this forum yesterday after following a link to a recipe which sounded pretty good. At the end of the day, when I received my daily digest of the day's messages – boy was I surprised! I am the "lady" in the Youtube video making Southern Fried Tofu. Surprise,, surprise! I hope the video has helped you all! I wanted to weigh in on the freezing tofu conversation. I freeze tofu for two main reasons. 1. Whenever the expiration date of my tofu is approaching, and I have no plans to use it, I pop it in the freezer. I just hate to waste anything – especially with the price of food these days. 2. My children will gladly eat tofu once I have frozen it. I think they like the texture much better that way. Whenever I cube and cook with unfrozen tofu, they don't like it. But once it has been frozen and defrosted, they love it. I have only tried freezing the firm and extra firm tofu. Never really had a reason to freeze silken tofu – as I always buy that in the aseptic containers – which seem to have a REALLY long shelf life.

 

I am looking forward to learning and listening to all of the dialogue on this forum – and hopefully can add some good information also.

Nancy Walker

Healthy Eating, Vibrant Living!

www.Veg4Health.com

Stop by for Free E-course on How to Eat Healthier> - > 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 >