freezing tofu

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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.

 

Then wrap it in plastic wrap, then in a large bag and

get out all the air that you can. Then freeze it.

 

Let it defrost, then you might have to put it in paper

towels again for awhile.

 

The texture does get more " meaty " when frozen and

pressing out the liquid also helps with this.

 

I find that when using it after freezing, that it

isn't good for things where looks are important -

better when you need to grind it up or for recipes

where looks are not important.

 

Just my 2 cents,

 

RisaG

 

 

 

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