Guest guest Posted September 28, 2001 Report Share Posted September 28, 2001 Jamie Orozco wrote: > Just wondering if any of you freeze tofu and why? How does it make the tofu > taste- what texture does it give it? > How would one defrost it? Just curioous- as I have never forzen it Jamie, Freezing tofu is supposed to give it a " chewier " texture. I guess whether or not you'd want to do this depends on what you're making with the tofu. In most cases it probably doesn't make that much of a difference in taste. I used to freeze and then defrost tofu for use in a salad/sandwich spread mixture that I make, because that's what the directions called for, but I found it didn't really have any noticeable effect on the taste, so now I don't bother. It might make more difference in something like a stir-fry, or a recipe where the tofu will remain in large chunks. Defrost the frozen tofu in the refrigerator for a day or two and make sure to press out as much of the water as you can. Miriam -- Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer It is our choices that show what we truly are, far more than our abilities. - J.K. Rowling, Harry Potter & The Chamber of Secrets Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2001 Report Share Posted September 29, 2001 I've frozen tofu many times, when recipes have called for it. It is easy to do. This is what I do: First I press the tofu and make sure most of the liquid is out of it. Then I pat it dry with paper towels. Then I take plastic wrap and lay it out. Put the tofu on it and wrap it around. Do this two times. Then into a zipper type bag. Mark what is in it. Freeze. When you want to use it, take it out and let it defrost. Then cut it into chunks or whatever the recipe calls for. I find it makes the texture more " meaty " , sort of. But, if you use Extra Firm tofu then it really isn't that necessary. I think most recipes call for using frozen tofu so that the tofu doesn't break up in the cooking. Also if they are using it to sub for m**t the texture gets more like that when freezing. I hope this helps, RisaG Great Gift Ideas MK Independent Beauty Consultant radiorlg Risa's Food Service http://www.geocities.com/radiorlg Updated 9/21/01 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 29, 2001 Report Share Posted September 29, 2001 At 09/29/2001, risa wrote: >I've frozen tofu many times, when recipes have called for it. > i've have frozen tofu - once. the recipe said to fresh mori nu. silken. the instructions were just to put the box in the freezer. thaw with a weight on paper towels and mash. it was for a " sloppy joe " recipe and it was horrible. Has anyone frozen low-fat silken with success? pat Quote Link to comment Share on other sites More sharing options...
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