Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 Pat, I've had the same disgusting results with silken tofu after it was frozen. The Mori-Nu box actually says " Do not freeze " , and I decided they mean it! I've had reasonable results with freezing regular tofu, though. I don't bother to do anything other than stick the entire unopened container in the freezer. I do press and drain it after it has thawed; sometimes I even squeeze it. Risa's right: the tofu is " tougher " after freezing, so it doesn't break up as much. If you've drained it very well, it will absorb a marinade better than if it had not been frozen. I believe Deborah Madison in TCBT says to never freeze tofu. She doesn't like the result, and doesn't find it necessary. But several other authors of tofu books highly recommend freezing it to get the desired texture. Personally, I prefer it non-frozen, but I do toss it in the freezer to extend the life when it's about to expire. Ellen Quote Link to comment Share on other sites More sharing options...
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