Guest guest Posted October 7, 2001 Report Share Posted October 7, 2001 I freeze Mori Nu regularly for the following recipes which I developed after much trial and error. It is important that it is frozen for at least 12 hours. I remove it from the box and slice it into 4 slices before freezing and place it into a Glad container. We usually freeze 5 boxes at a time so it is available for recipes when we need it. I use Mori-Nu Firm Lite. ALOT of water comes out of the tofu when it thaws and it really changes the texture. I now use a convection toaster oven which speeds the process and really gives a nice texture but did it for a long time in a regular oven. For other recipes I use White Wave Lite Firm without freezing but with similar marinades and that is an entirely different texture. We love each of the following recipes. I use the ham flavored on both pizza and in scrambled eggs, it is delicious. My daughter served this tofu on a camping trip to the BWCA for a group of non-veggies since it dehydrates so easily and she got no complaints. The asian tofu is delicious over fried rice with a sweet and sour sauce and we use the italian in lasagna and with spaghetti and the mexican in burritoes and tacos. Enjoy, Pamela W. Zalesky Senior Software Design Engineer Blaine, MN http://home.sprynet.com/~lrzpwz/ * Exported from MasterCook * Tofu - Asian - Frozen Method Recipe By : Pamela W. Zalesky Serving Size : 4 Preparation Time :0:00 Categories : Dinner - Main Dish - Tofu Base Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces tofu, lite -- or extra firm 1/2 cup water 1/4 cup soy sauce 1 tablespoon fresh ginger root -- grated 1/4 teaspoon dried garlic -- minced 1/2 teaspoon dried onions -- minced The night before preparing this dinner, slice each tofu block into 4 horizontal slices, wrap in plastic wrap or waxed paper and place in the freezer. When ready to make the meal, thaw the tofu (5-10 minutes at defrost in the microwave, turning once or twice). Dice tofu into 1/2 inch squares. Preheat the oven to 425° F. Combine tofu with marinade ingredients and heat in microwave for 5 minutes. Meanwhile, spray the bottom of a large, shallow baking dish with non-stick cooking spray. When the tofu bits are ready, carefully remove them and spread in single layer on a baking sheet. Spray with non-stick cooking spray so both sides are coated. Bake uncovered until the top is a deep caramel-brown, 15-20 minutes, stirring every 5 minutes. The tofu can be made ahead to this point and refrigerated in a tightly sealed container until needed, up to a week. This tofu also dehydrates well for camping. - - - - - - - - - - - - - - - - - - NOTES : This recipe uses MoriNu silken tofu in either Firm, Lite or Extra Firm. This tofu does not have to be refrigerated so it is easy to keep on the shelf. However, the texture is greatly enhanced by freezing so we always perform the freezing step before using this tofu as a meat substitute. * Exported from MasterCook * Tofu - Ham Recipe By : Pamela W. Zalesky Serving Size : 4 Preparation Time :0:00 Categories : Dinner - Main Dish - Tofu Base Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces tofu, lite 1/3 cup hot water 1/2 teaspoon vegetable bouillon 1/2 tablespoon yellow mustard 3/4 tablespoon brown sugar 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1 dash cloves, ground 1/2 teaspoon liquid Smoke flavoring 1/2 tablespoon soy sauce The night before preparing this dinner, slice each tofu block into 4 horizontal slices, wrap in plastic wrap or waxed paper and place in the freezer. When ready to make the meal, thaw the tofu. Dice into cubes. Mix well all marinade ingredients in medium skillet. Add diced tofu to simmering sauce. Simmer until liquid is absorbed by the tofu. Spread tofu in a single layer on a baking sheet and bake at 400 degrees for 20 minutes, turning every 5 minutes. Note: I use this in hotdishes with potatoes and cheese sauce, or as a pizza topping with pineapple and onion. This tofu dehydrates well for camping. NOTES : This recipe uses MoriNu silken tofu in either Firm, Lite or Extra Firm. This tofu does not have to be refrigerated so it is easy to keep on the shelf. However, the texture is greatly enhanced by freezing so we always perform the freezing step before using this tofu as a meat substitute. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu - Italian - Frozen Method Recipe By : Pamela W. Zalesky Serving Size : 4 Preparation Time :0:00 Categories : Dinner - Main Dish - Tofu Base Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces tofu, lite 1/4 teaspoon dried minced garlic 1 teaspoon dried minced onion 1 teaspoon italian seasoning 1/4 cup cooking wine The night before preparing this dinner, slice tofu block into horizontal slices, wrap in plastic wrap or waxed paper and place in the freezer. When ready to make the meal, thaw the tofu (5-10 minutes at defrost in the microwave, turning once or twice). Combine garlic, onion, seasoning,and wine. Dice tofu into bite size pieces and toss with marinade. Cook together in nonstick skillet until all liquid is absorbed. Spread tofu in single layer on baking sheet. Bake in 425 degree oven for 20 minutes, stirring every 5-10 minutes. NOTES : This recipe uses MoriNu silken tofu in either Firm, Lite or Extra Firm. This tofu does not have to be refrigerated so it is easy to keep on the shelf. However, the texture is greatly enhanced by freezing so we always perform the freezing step before using this tofu as a meat substitute. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu - Mexican - Frozen Method Recipe By : Pamela W. Zalesky Serving Size : 4 Preparation Time :0:00 Categories : Dinner - Main Dish - Tofu Base Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces tofu, lite 1/4 cup water 1/4 cup lime juice 2 cloves garlic -- crushed 1 tablespoon worcestershire sauce -- vegetarian 1/4 teaspoon oregano -- ground 1/4 teaspoon ground cumin 2 teaspoons mexican seasoning 2 teaspoons brown sugar Dash tabasco sauce 1/8 teaspoon liquid smoke The night before preparing this dinner, slice each tofu block into 4 horizontal slices, wrap in plastic wrap or waxed paper and place in the freezer. When ready to make the meal, thaw the tofu (5-10 minutes at defrost in the microwave, turning once or twice). Dice tofu into 1/2 inch squares. Preheat the oven to 450° F. In a 10 or 12-inch skillet, combine the marinade ingredients. Spread the tofu in the marinade in one layer. Over high heat, bring to a boil. Cover, reduce heat to medium-low, and simmer for 5-10 minutes. Meanwhile, spray the bottom of a baking sheet with non-stick cooking spray. When the tofu bits are ready, place in the baking dish. Spray with non-stick cooking spray so both sides are coated. Bake uncovered, 15-20 minutes, stirring every 5 minutes. The tofu can be made ahead to this point and refrigerated in a tightly sealed container until needed, up to a week. NOTES : This recipe uses MoriNu silken tofu in either Firm, Lite or Extra Fi rm. This tofu does not have to be refrigerated so it is easy to keep on the shelf. However, the texture is greatly enhanced by freezing so we always perform the freezing step before using this tofu as a meat substitute. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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