From our files: Freezing Tofu

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This is a bit of Tofu know-how from our files section:

 

" The method for preparing frozen tofu was first discovered in the cold

mountainous regions of northern China about 1,000 to 1,500 years ago.

It was found that if regular tofu was cut into 1/2-inch-thick slabs,

arranged on boards or bamboo mats, and then set out in the snow

overnight until frozen solid, the structure and basic character of the

tofu underwent a radical transformation. All the water in the tofu --

about 86 percent of the tofu's total weight -- turned to ice, and the

protein and other solids congealed into a lacy but firm network. When

the frozen tofu was later placed in warm water, the ice thawed,

leaving only the network of protein and solids; this network looked

like a beige, fine-grained natural sponge or zweiback biscuit. With

the loss of water, the tofu became a highly concentrated source of

protein and energy. Like a delicate sponge, it was resilient, highly

absorbent, and cohesive enough to hold together when pressed or

cooked. " p339

 

" Homemade Frozen Tofu

Makes 2 pieces

Although regular tofu is generally used as the basis for frozen tofu,

both silken tofu and tofu cutlets may also be used. Due to freezing,

the latter develops a texture remarkably similar to tender meat. If

using homemade tofu (p 127), make it as firm as possible by pressing

with a heavy weight for a long time in the settling container.

 

10 to 12 ounces tofu, cut crosswise into halves

 

Arrange tofu pieces on a plate, leaving at least1/2 inch between

pieces, then place in the freezer with the temperature turned down as

cold as possible. (Or place outdoors on a very cold winter night.)

Its color turned from white to amber, the tofu will be completely

transformed and ready to use after 48 hours; the most porous and

resilient texture, however, is attained after 1 week of freezing. If

you do not wish to use the tofu immediately, seal it in a polyethylene

bag and store in the freezer. Lengthy storage actually improves

texture. " p 349

 

from " The Book of Tofu " by William Shurtleff and Akiko Aoyagi