Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 Hi I was wondering whether you can freeze Tofu? I am referring to before cooking it. Michelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 Firstly, I just want to say that most people have deserted this list because of the lack of moderation - it was taken over with spam - and have gone to: Quick Vegetarian 2 - 2- or The Feral Vegetarian - - Secondly, yes, tofu can be frozen, but it just change the texture. In fact, some recipes call for it specifically. To Freeze: Buy firm or extra-firm tofu. Remove the tofu from its packaging. Drain the tofu slightly. Pat the tofu dry with a paper towel. Cut the tofu into desired shapes (slices, cubes, etc.). Wrap each piece individually in plastic wrap. Put all the wrapped pieces into a zip-locked freezer bag. Press the excess air out of the freezer bag. Seal the freezer bag. Freeze for desired amount of time, from one week up to several months. Tips: The longer you freeze the tofu, the " meatier " it will be when defrosted. Don't freeze regular (non-firm) silken tofu, as it will turn mushy. Cutting the tofu into desired shapes before freezing speeds the thawing process. To thaw: Remove tofu from the freezer. Take tofu out of freezer bag or other packaging. Unwrap each piece, if individually wrapped. Place the frozen tofu in a microwave-safe bowl. Cover the bowl. Microwave it. Check the tofu every 2 to 3 minutes, making sure it doesn't cook. Once thoroughly defrosted, use the tofu in desired recipe. Tips: If you don't have a microwave, frozen tofu can be defrosted by putting it in a pan and pouring boiling water over it. Frozen tofu can also be thawed in the refrigerator for several hours or overnight. http://vegetarian.about.com/library/howto/htfreezetofu.htm Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 In a message dated 3/20/2003 3:44:41 AM Eastern Standard Time, ladysappho writes: > Firstly, I just want to say that most people have deserted this list because > of the lack of moderation - it was taken over with spam - > and have gone to: > > Quick Vegetarian 2 - 2- I looked this up on the site and it still shows 1038 people who belong to this list....don't we still have the archives here? Storm Lynn Bryant Regional Coordinator IMPS-GA/AL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 19, 2003 Report Share Posted March 19, 2003 I think that the archives might be the reason that so many people have stayed. I haven't bothered to unsub because there isn't a lot of activity on this list and I think that the lack of real activity has killed most of the spam activity too (it was that way on another list I am on which had this happen too). Anyway, what you do is up to you, I was just giving you the heads up. Lee-Gwen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 20, 2003 Report Share Posted March 20, 2003 Thanks heaps for the wealth of information. Will give it a shot and I guess it just comes down to whether I like the taste and texture of it once thawed and cooked. Thanks again, Michelle , " Lady Sappho " <ladysappho@a...> wrote: > Firstly, I just want to say that most people have deserted this list because > of the lack of moderation - it was taken over with spam - and have gone to: > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 21, 2003 Report Share Posted March 21, 2003 No worries. I do it on occasion and I am always pleased with the results. Do remember to press the liquid out, though. You can then put it into a marinade which it soaks up like a sponge - which it closely resembles when thawed! Lee-Gwen Quote Link to comment Share on other sites More sharing options...
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