CHRIS - Use by date query - Freezing tofu and tempeh

[Guest guest]

> That is a very handy tip. I never bother when creme fraiche or yoghurt is a

> few weeks out of date and use that all the time. I guess it is just a question

> of learning what products you can safely use late.

 

Oh, I agree with the member who said that the manufacturers make more money out

of

short expiry dates on food usage! If tofu is out of date, I sniff it, taste a

corner of it, and if

it is as it should be I simply use it. But I do try to think ahead and freeze it

- that way I

always have some on hand too

 

Love and hugs, Pat

[Guest guest]

It was good of you to mention freezing tofu. As you said, frozen and

thawed tofu has a firmer texture than fresh -- chewier and tougher, I

would say, and a little spongy (probably from the ice crystals that form

when it is frozen). This means that thawed tofu can stand up better to

stir-frying with vegetables.

 

Some tofu fans freeze tofu on purpose for this reason. I sometimes

simmer it in a seasoned broth (sometimes for a number of hours in

slow-cooker -- with herbs & spices, maybe soy sauce, and/or Chinese or

s.e. Asian spice mixes) before freezing it.

 

But, of course, you don't always want chewy tofu. In many Chinese

dishes, fresh, soft, 'cloud-like' tofu is what is called for.

 

Regards,

 

jrfm

 

 

Pat wrote:

>

>

> > Thanks to the folk who sent replies about the use by date of Tofu. I

> think I

> > will go with dumping it as some of you recomended.. It wasn't very

> expensive

> > and I am still not sure when I would use it.

>

> A tip on tofu for those who haven't used it much: you can freeze it

> very effectively - at

> least, you can freeze the medium and firm textured tofu varieties. I

> wouldn't try it with the

> soft creamy tofu! I have frozen it just as is, in its packaging. Also,

> I have drained it, or I

> have drained it under weights or squeezed it gently to get more liquid

> out, before

> freezing. This gives a firmer texture when defrosted - something that

> many cooks want in

> the dishes they are preparing. Getting rid of some of the water before

> freezing also means

> that, on defrosting, you can drain off more water (there's almost

> always some) and then

> marinate the tofu in whatever marinade you like - it really soaks it

> up. You can make a

> pretty authentic faux burgundy be*f stew with it, given the right recipe!

>

> What the possibility of freezing tofu means is this: I keep some in

> the freezer so that it

> defrosts when I want to use it, not being dictated to by the Use-By

> date. (I also keep some

> of the soft tofu that's in aseptic packs on the shelf (they usually

> have a longer shelf life).

> No pressure, no agony )

>

> As for tempeh, it's great because you usually buy it from your

> healthfood store's freezer

> and you just pop it in your own freezer compartment until you want to

> use it. Once you

> defrost it in the refrigerator, then of course you must pay some

> attention to the Use-By

> date. It doesn't need to be drained, pressed, squeezed or whatever,

> but it also responds

> nicely to marinades.

>

> Just a thought. Ask more if you need help!

>

> Love and hugs, Pat

>

>

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>

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