Guest guest Posted October 4, 2006 Report Share Posted October 4, 2006 Yes tough and chewy, good me*t replacer in recipes. Hugs back, Donna --- PuterWitch <puterwitch wrote: > ok so it doesn't matter, the texture is the same > either way right? > > hugs, > Chanda > - > Donnalilacflower > > Wednesday, October 04, 2006 8:52 PM > Re: Storing Tofu > > > I will freeze the whole tub, if I use only half I > will > wrap up and freeze drained. Either way, when it > thaws > the water will separate from the tofu. > Donna > > --- PuterWitch <puterwitch wrote: > > > do ya pour the water off before or after you > freeze? > > > > hugs, > > Chanda > > - > > Donnalilacflower > > > > Wednesday, October 04, 2006 7:19 PM > > Re: Storing Tofu > > > > > > I freeze and thew. It will be a chewy texture > once > > frozen and the color changes a little but it > works > > out > > fine. I'm the only tofu eater in the house too. > > Donna > > > > --- sammythingy <sammything wrote: > > > > > What are the best ways to store tofu? I'm the > > only > > > vegetarian in tyhe > > > house, and I can't eat a block before it goes > > past > > > date. Can I freeze > > > portions of it? > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 HI Chanda: I put the package of tofu unopened into the freezer and then I thaw it and then wrap it in paper towels and press it. I usually use my daughters text books as a weight. Then you can marinate it or bread it and bake or saute. Gayle puterwitch Wed, 4 Oct 2006 6:45 PM Re: Storing Tofu I want that chewy texture, should I freeze it first, or drain it and then freeze it? hugs, Chanda - Thia .... Wednesday, October 04, 2006 6:28 PM Re: Storing Tofu keep it in water (preferably filtered) in the fridge, and change out the water daily. Or YES! you can freeze it. It *will* change the texture to a more firmer, chewier consistency. I actually prefer it frozen. Once thawed, you *must* squeeze out the excess liquid, or it will be spongy and... well, full of excess liquid! the best way to do this... place coffee filters or cloth (or paper towels, but they stick and tear easily) on both sides of the block of tofu (to absorb the liquid), cover with a plate or cutting board or some flat item, then rest a large canned good or something heavy on top. leave it for a bit. it should squeeze out the liquid for you, and give you a chewier tofu! Or you can just squeeze it by hand after wrapping in coffee filters (or whatever absorbent item you choose). Cutting the block up in portion sizes, and separating them, before freezing is helpful. Thia On 10/4/06, sammythingy <sammything wrote: > > What are the best ways to store tofu? I'm the only vegetarian in tyhe > house, and I can't eat a block before it goes past date. Can I freeze > portions of it? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2006 Report Share Posted October 5, 2006 thanks Gayle, What is getting me back into tofu is that I ordered general cho's bean curd from my local chinese food place. it is out of this world. My son says it tastes just liek his ch* & ^*n general cho's. If I can get this texture in other recipes that would be great. hugs, Chanda - glpveg4life Thursday, October 05, 2006 1:57 PM Re: Storing Tofu Chanda HI Chanda: I put the package of tofu unopened into the freezer and then I thaw it and then wrap it in paper towels and press it. I usually use my daughters text books as a weight. Then you can marinate it or bread it and bake or saute. Gayle puterwitch Wed, 4 Oct 2006 6:45 PM Re: Storing Tofu I want that chewy texture, should I freeze it first, or drain it and then freeze it? hugs, Chanda - Thia .... Wednesday, October 04, 2006 6:28 PM Re: Storing Tofu keep it in water (preferably filtered) in the fridge, and change out the water daily. Or YES! you can freeze it. It *will* change the texture to a more firmer, chewier consistency. I actually prefer it frozen. Once thawed, you *must* squeeze out the excess liquid, or it will be spongy and... well, full of excess liquid! the best way to do this... place coffee filters or cloth (or paper towels, but they stick and tear easily) on both sides of the block of tofu (to absorb the liquid), cover with a plate or cutting board or some flat item, then rest a large canned good or something heavy on top. leave it for a bit. it should squeeze out the liquid for you, and give you a chewier tofu! Or you can just squeeze it by hand after wrapping in coffee filters (or whatever absorbent item you choose). Cutting the block up in portion sizes, and separating them, before freezing is helpful. Thia On 10/4/06, sammythingy <sammything wrote: > > What are the best ways to store tofu? I'm the only vegetarian in tyhe > house, and I can't eat a block before it goes past date. Can I freeze > portions of it? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2006 Report Share Posted October 6, 2006 Your Welcome Chanda: I find that freezing and pressing makes the texture not mushy. If I skip the freezing and try to just press the texture is still on the mushy side. Looking forward to hearing how your tofu comes out. Gayle puterwitch Thu, 5 Oct 2006 4:05 PM Re: Storing Tofu Chanda thanks Gayle, What is getting me back into tofu is that I ordered general cho's bean curd from my local chinese food place. it is out of this world. My son says it tastes just liek his ch* & ^*n general cho's. If I can get this texture in other recipes that would be great. hugs, Chanda - glpveg4life Thursday, October 05, 2006 1:57 PM Re: Storing Tofu Chanda HI Chanda: I put the package of tofu unopened into the freezer and then I thaw it and then wrap it in paper towels and press it. I usually use my daughters text books as a weight. Then you can marinate it or bread it and bake or saute. Gayle puterwitch Wed, 4 Oct 2006 6:45 PM Re: Storing Tofu I want that chewy texture, should I freeze it first, or drain it and then freeze it? hugs, Chanda - Thia .... Wednesday, October 04, 2006 6:28 PM Re: Storing Tofu keep it in water (preferably filtered) in the fridge, and change out the water daily. Or YES! you can freeze it. It *will* change the texture to a more firmer, chewier consistency. I actually prefer it frozen. Once thawed, you *must* squeeze out the excess liquid, or it will be spongy and... well, full of excess liquid! the best way to do this... place coffee filters or cloth (or paper towels, but they stick and tear easily) on both sides of the block of tofu (to absorb the liquid), cover with a plate or cutting board or some flat item, then rest a large canned good or something heavy on top. leave it for a bit. it should squeeze out the liquid for you, and give you a chewier tofu! Or you can just squeeze it by hand after wrapping in coffee filters (or whatever absorbent item you choose). Cutting the block up in portion sizes, and separating them, before freezing is helpful. Thia On 10/4/06, sammythingy <sammything wrote: > > What are the best ways to store tofu? I'm the only vegetarian in tyhe > house, and I can't eat a block before it goes past date. Can I freeze > portions of it? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2006 Report Share Posted October 6, 2006 will let you know! thanks, Chanda - glpveg4life Friday, October 06, 2006 7:35 AM Re: Storing Tofu Chanda Your Welcome Chanda: I find that freezing and pressing makes the texture not mushy. If I skip the freezing and try to just press the texture is still on the mushy side. Looking forward to hearing how your tofu comes out. Gayle puterwitch Thu, 5 Oct 2006 4:05 PM Re: Storing Tofu Chanda thanks Gayle, What is getting me back into tofu is that I ordered general cho's bean curd from my local chinese food place. it is out of this world. My son says it tastes just liek his ch* & ^*n general cho's. If I can get this texture in other recipes that would be great. hugs, Chanda - glpveg4life Thursday, October 05, 2006 1:57 PM Re: Storing Tofu Chanda HI Chanda: I put the package of tofu unopened into the freezer and then I thaw it and then wrap it in paper towels and press it. I usually use my daughters text books as a weight. Then you can marinate it or bread it and bake or saute. Gayle puterwitch Wed, 4 Oct 2006 6:45 PM Re: Storing Tofu I want that chewy texture, should I freeze it first, or drain it and then freeze it? hugs, Chanda - Thia .... Wednesday, October 04, 2006 6:28 PM Re: Storing Tofu keep it in water (preferably filtered) in the fridge, and change out the water daily. Or YES! you can freeze it. It *will* change the texture to a more firmer, chewier consistency. I actually prefer it frozen. Once thawed, you *must* squeeze out the excess liquid, or it will be spongy and... well, full of excess liquid! the best way to do this... place coffee filters or cloth (or paper towels, but they stick and tear easily) on both sides of the block of tofu (to absorb the liquid), cover with a plate or cutting board or some flat item, then rest a large canned good or something heavy on top. leave it for a bit. it should squeeze out the liquid for you, and give you a chewier tofu! Or you can just squeeze it by hand after wrapping in coffee filters (or whatever absorbent item you choose). Cutting the block up in portion sizes, and separating them, before freezing is helpful. Thia On 10/4/06, sammythingy <sammything wrote: > > What are the best ways to store tofu? I'm the only vegetarian in tyhe > house, and I can't eat a block before it goes past date. Can I freeze > portions of it? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2006 Report Share Posted October 6, 2006 If you freeze the Mori Nu Tofu, which isn't water based, then there is no need to press all that water out. It comes in a box and can sit on your shelf until you use it. You can freeze it in the box and all and then take it out when ready to use it and slice it up. I only use the Mori -Nu Tofu, because I don't like the looks of the water based and seems like to much of a chance of bacteria contamination with the water bath the other comes in. Now if you are going to use the Tofu to make a creamy sauce, dip, mayo or something like that, then don't freeze it. Judy Judy - PuterWitch Friday, October 06, 2006 6:48 AM Re: Storing Tofu Chanda will let you know! thanks, Chanda - glpveg4life Friday, October 06, 2006 7:35 AM Re: Storing Tofu Chanda Your Welcome Chanda: I find that freezing and pressing makes the texture not mushy. If I skip the freezing and try to just press the texture is still on the mushy side. Looking forward to hearing how your tofu comes out. Gayle puterwitch Thu, 5 Oct 2006 4:05 PM Re: Storing Tofu Chanda thanks Gayle, What is getting me back into tofu is that I ordered general cho's bean curd from my local chinese food place. it is out of this world. My son says it tastes just liek his ch* & ^*n general cho's. If I can get this texture in other recipes that would be great. hugs, Chanda - glpveg4life Thursday, October 05, 2006 1:57 PM Re: Storing Tofu Chanda HI Chanda: I put the package of tofu unopened into the freezer and then I thaw it and then wrap it in paper towels and press it. I usually use my daughters text books as a weight. Then you can marinate it or bread it and bake or saute. Gayle puterwitch Wed, 4 Oct 2006 6:45 PM Re: Storing Tofu I want that chewy texture, should I freeze it first, or drain it and then freeze it? hugs, Chanda - Thia .... Wednesday, October 04, 2006 6:28 PM Re: Storing Tofu keep it in water (preferably filtered) in the fridge, and change out the water daily. Or YES! you can freeze it. It *will* change the texture to a more firmer, chewier consistency. I actually prefer it frozen. Once thawed, you *must* squeeze out the excess liquid, or it will be spongy and... well, full of excess liquid! the best way to do this... place coffee filters or cloth (or paper towels, but they stick and tear easily) on both sides of the block of tofu (to absorb the liquid), cover with a plate or cutting board or some flat item, then rest a large canned good or something heavy on top. leave it for a bit. it should squeeze out the liquid for you, and give you a chewier tofu! Or you can just squeeze it by hand after wrapping in coffee filters (or whatever absorbent item you choose). Cutting the block up in portion sizes, and separating them, before freezing is helpful. Thia On 10/4/06, sammythingy <sammything wrote: > > What are the best ways to store tofu? I'm the only vegetarian in tyhe > house, and I can't eat a block before it goes past date. Can I freeze > portions of it? > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 6, 2006 Report Share Posted October 6, 2006 That always looked and felt like milk " jello " to me. Of course, so do some other brands, too. We have a commune here in Va, that makes the *best* tofu. very firm. Has almost a feta texture. Ohh, it so good!. Thia On 10/6/06, wwjd <jtwigg wrote: > > If you freeze the Mori Nu Tofu, which isn't water based, then there is > no need to press all that water out. > Quote Link to comment Share on other sites More sharing options...
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