Technique for freezing and thawing tofu?!
Technique for freezing and thawing tofu?
I bought some on sale about a week ago..not opened..think they are still good, but want to freeze? Should I use a sharp knife to poke a hole in top and drain off liquid first? or just freeze with liquid? Cut in slices and marinate after freezing or before freezing?
Answers:
http://www.whatyoudowithtofu.com/techniq...
Freezing Directions:
For best results, slices and cubes should be at least 1/4 inch thick. The longer you freeze the tofu, the better the results are likely to be.
Slice or cube Tofu; wrap each slice in plastic and freeze. Thaw 1) in the microwave, high for 2-3 minutes OR at 40 percent power for about 4 minutes 2) at room temperature for one hour, or 3) overnight in the refrigerator. Drain and pat dry.
You can cut it into cubes (thin slices if you would like to make Fake-bacon,) put them into a ziplock container and freeze.
Freezing is fun for tofu because it gives it a different, some say more *meaty,* texture. Many meat-substitute recipes often say to use frozen tofu.
Simply pull the tofu from the freezer and stick it in the fridge when you need to replenish your supply. It takes 1-2 days for it to thaw and be ready to cook.