Guest guest Posted August 17, 2008 Report Share Posted August 17, 2008 Has anybody tried freezing tofu and then cooking it?Did you press it before freezing it?Did you thaw it before cooking it?What method of cooking did you use?Did it taste ok? I'd like to freeze some and maybe stir-fry it to add it to some soup,but I don't know how it will hold up. Any help would be appreciated. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2008 Report Share Posted August 17, 2008 Yes, definitely! No need to press it before freezing. I thaw it (on the bench overnight or in the fridge for 24 hours) and then squeeze the water out and marinate it with soya sauce, chilli, garlic, nutritional yeast, liquid smoke, etc etc, and then bake or stir fry. It's great! the texture changes when you freeze it - it becomes spongy and somewhat rubbery (in a good way...). Best wishes Alice On 18 Aug 2008, at 10:50, Robert wrote: > Has anybody tried freezing tofu and then cooking it?Did you press it > before freezing it?Did you thaw it before cooking it?What method of > cooking did you use?Did it taste ok? > I'd like to freeze some and maybe stir-fry it to add it to some > soup,but I don't know how it will hold up. > Any help would be appreciated. > Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 FYI-Do not freeze the brand Wildwood Sprouted Tofu according to the company. I do like to freeze other firm tofu. I like the texture, kinda more chewy. It may take some trial and error on your part as to what brands work best for you. Firm/extra tofu does well in stir fry without freezing. Good luck. - Robert Sunday, August 17, 2008 5:50 PM Question:Freezing Tofu Has anybody tried freezing tofu and then cooking it?Did you press itbefore freezing it?Did you thaw it before cooking it?What method ofcooking did you use?Did it taste ok?I'd like to freeze some and maybe stir-fry it to add it to somesoup,but I don't know how it will hold up.Any help would be appreciated.Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2008 Report Share Posted August 18, 2008 it's a personal taste thing, i'm not that keen on the texture of tofu after it has been frozen, it's more spongy and not as snooth. However, before we could buy it locally it was the only way I could keep it. i did squeeze the water out first as I wanted to freeze in smaller portions. I found it worked perfectly well in dishes where I wanted it crumbled, for fried rice or in burgers, but I didn't like it as a solid block baked in the oven. Just a personal preference, many people prefer the texture after freezing. Shell. - " Robert " <placidazure1 Sunday, August 17, 2008 11:50 PM Question:Freezing Tofu Has anybody tried freezing tofu and then cooking it?Did you press it before freezing it?Did you thaw it before cooking it?What method of cooking did you use?Did it taste ok? I'd like to freeze some and maybe stir-fry it to add it to some soup,but I don't know how it will hold up. Any help would be appreciated. Rob -- Checked by AVG. Version: 7.5.524 / Virus Database: 270.6.4/1617 - Release 8/17/2008 12:58 PM -- I am using the free version of SPAMfighter for private users. It has removed 1900 spam emails to date. Paying users do not have this message in their emails. Get the free SPAMfighter here: http://www.spamfighter.com/len Quote Link to comment Share on other sites More sharing options...
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