Guest guest Posted March 4, 2004 Report Share Posted March 4, 2004 At 03:48 PM 2004-03-03, you wrote: >To freeze tofu, remove it from its container. Then let >it sit in paper towels for a little while and get out >as much of the liquid as possible (put it between 2 >pieces or between 2 old towels and put a weight on top >and let it sit for a few hours). This will get out a >lot of the water. this will also make it more firm! The definition of firm tofu is medium or soft tofu with the water squeezed out of it. I don't freeze my tofu anymore because: 1) I just eat it fresh 2) freezing it causes what little water there is in it to crystallise. Over time (a week or so), the ice crystals will push against the surrounding tofu and make pockets in the tofu. In my opinion, it ruins the texture of the tofu. Here's how to make it firmer--which was the point of the first post. The traditional way is to use a cutting board on an incline (a chop-stick or two under one end). Wrap the tofu in a towel or cheese cloth and place it on top of the board. Place another board on top the tofu and then place a weight (a pot of water, a brick, or a stone) on top of the top board. This presses the water out of the tofu. I have heard it suggested that this should be done in a refrigerator to prevent the growth of bacteria. The modern way of doing this is to buy your tofu in the firmness that you require from your grocer. Up here in Canada we can get regular, medium, firm, and extra firm. I can't even chew the extra firm. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 I've had so many great recipes sent my way from my previous posting on how to prepare tofu. Many of you suggested freezing the tofu prior to using. My question is, do you drain the tofu before freezing or leave it as is? Thanks in advance for your help! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2009 Report Share Posted January 26, 2009 I freeze the tofu in its package and then once defrosted, squeeze the water out and or/press it. , " Val " <802zoo wrote: > > I've had so many great recipes sent my way from my previous posting on > how to prepare tofu. Many of you suggested freezing the tofu prior to > using. My question is, do you drain the tofu before freezing or leave > it as is? Thanks in advance for your help! > Quote Link to comment Share on other sites More sharing options...
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