Frozen Tofu - A Weird Thought . . .

[Guest guest]

Frozen tofu does go 'spongy' if it's frozen without pressing - and sometimes if

it

is. We just press it again, marinate it, blah blah blah, slice thinly and use as

if

it were me*t.

 

But I am reminded of eating at the famous Aggie Grey's in (western) Samoa

some years back (when the lady was still alive, even) and, for once, taking a

meal in the hotel rather than dining elsewhere. Everything was at that time

served 'family style' around a huge table and being veggie we had to ask for

what was in each dish. We were told 'no meat no fish' for one dish and seeing

nothing suspicious tried what we thought was a tofu sweet and sour. Spongy.

Good, but spongy. So I askedl. Again we were told 'no meat' and 'vegetarian'.

We said we knew it was okay, but what *was* that (pointing rudely with fork at

unknown substance while trying to convey that we thought it tasted yummy)?

We finally found out: breadfruit. A strange way to serve it - sweet and sour

breadfruit - but very clever for a vegetarian meal, I thought.

 

So now when we *do* find our frozen tofu has gone spongy on us - and yes it

happens and no we don't really really like it that way too much - I just use a

sweet and sour sauce and say - 'This is faux breadfruit'.

 

Best,

 

Pat ;=)