Guest guest Posted November 21, 2000 Report Share Posted November 21, 2000 i have never wrapped it individually, i just take the unopened block, firm or extra firm and freeze for atleast 2 days (that is how long it takes for soy to change consistency). then defrost under cold running water and drain, slice, dice, whatever. Very firm. Bake if you want it even firmer. good luck! - <swcs Tuesday, November 21, 2000 10:16 PM Re: Tofu! > In a message dated 00-11-21 05:28:39 EST, you write: > > << > I have a question about freezing tofu.... > I recently bought a box and it specifically says on the side " Refigerate > after opening--Do not freeze " > So do I go ahead and freeze it in the box or do I take it out, put it in a > seperate container and freeze it? > Could someone help me? Thanks! > Beth > >> > Hello, > > if it came in a box, it's probably silken tofu, which gets mushy if you > freeze it. > > How to Freeze Tofu > Freezing tofu will give it a chewier, " meatier " texture, making it more > absorbent and perfect for marinating. > > Difficulty Level: Easy Time Required: 15 minutes > > > > -------- ---- > > -- > Here's How: > Buy firm or extra-firm tofu. > Remove the tofu from its packaging. > Drain the tofu slightly. > Pat the tofu dry with a paper towel. > Cut the tofu into desired shapes (slices, cubes, etc.). > Wrap each piece individually in plastic wrap. > Put all the wrapped pieces into a zip-locked freezer bag. > Press the excess air out of the freezer bag. > Seal the freezer bag. > Freeze for desired amount of time, from one week up to several months. > > Tips: > The longer you freeze the tofu, the " meatier " it will be when defrosted. > Don't freeze regular (non-firm) silken tofu, as it will turn mushy. > > > kathleen > > > contact owner: -owner > Mail list: > Delivered-mailing list > List-Un: - > > no flaming arguing or denigration of others allowed > contact owner with complaints regarding posting/list > or anything else. Thank you. > please share/comment/inform and mostly enjoy this list > > > > Quote Link to comment Share on other sites More sharing options...
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