Frozen tofu: the right way, the wrong way and salvaging badly frozen tofu

[Guest guest]

The right way to freeze tofu is to drain it, dry the surface (maybe

even press a bit), slice into two thinner slices and freeze uncovered

for a day or two and then place in a bag or container for longer

freezer storage. Frozen tofu turns a yellow or golden-brown color and

retains that color when thawed.

 

Frozen tofu is best thawed by placing in a warm water bath, draining

and pressing out all of the moisture. The resultant tofu has a sponge

like-structure. It is firmer, chewier and more absorbent of sauces

and flavors.

 

Several weeks ago, being very hurried and lazy, I took

two packs of vacuum packed tofu and just shoved them in the freezer.

Last week, I took them out, opened the packets and thawed (as above).

The color and appearance were exactly as I would have expected but

the texture was completely different, not firm but crumbly, very

crumbly. The recipe I was originally planning to make was clearly not

going to work.

 

Unwilling to consider discarding the crumbly stuff, I had regroup. I

decided to make tofu " not-meat " balls. This recipe isn't exact,

you'll have to use your our judgment and experience for the number of

eggs and amount of bread crumbs.

 

Crumbs from two (approx. 300 gr) packs of tofu, frozen and thawed

3 or 4 eggs

1 minced onion

1/2-1 cup of bread crumbs

1/3 cup sesame seeds

1/3 cup grated cheese

lots of chopped herbs

 

Kneaded it all well, form balls, place baking pan (oiled or use

parchment)and bake them in a 180C oven until browned and hold

together well.

 

I reheated them in tomato sauce and served with spaghetti.

The near disaster was a hit. I may have freeze tofu " the wrong " way

on purpose in the future.

 

Shoshana