New way to make tofu

[Guest guest]

Hi, Linda,

 

Glad your experiment turned out well also---*love* sesame oil! I had the

same thought about the boiling, and so just dropped it in the hot water

to steep. Might be interesting sometime to freeze and let defrost

naturally--and then do the squeezing--see if it's as good that way.

Seems like I read on another post that what we're losing in the freezing

process is some of the high water content, and that the protein condenses

and remains--I guess some of the mineral content could be in that frozen

water that we would squeeze out, even without the boiling. I'm thinking

the loss, if at all, would not be that much. (Hopefully!) Good idea

about putting the idea in the files!

 

Paula

 

 

 

On Fri, 17 Mar 2006 07:39:50 -0800 " linda " <lindai81 writes:

I did my block of tofu yesterday the same way except I didn't cut it down

but realized after that that was the way to go since it was lacy on the

edges and not in the middle. It took for ever to thaw out in the boiling

water too. I marinated mine in hoisin sauce and toasted sesame oil and

then

fried it. It was ever to much more firm than any other tofu I have eaten

and

very dense, meaty (I hate that term). I loved it too. I am going to go

get

more tofu and try it again but slice it thinner before freezing it

uncovered

as was suggested. After all of these years eating tofu I am delighted to

be

able to make it differently, more like what I can get at some of my

favorite

restaurants. I am wondering though what we have destroyed in the

nutritional

setting by boiling the poor little things. Glad that you had such good

luck

with it and that your husband enjoyed it. I think with a couple of more

trials we ought to put this idea into the files since one of the big

complaints about tofu is the soft texture.

linda

 

 

[Guest guest]

HI Paula and Linda:

 

I have never put the tofu into boiling water. I freeze it then defrost it

and then I press out the liquid.

 

I wrap it in paper toweling place a cutting board over it and then some

heavy books. I let it sit for 30 to 45 minutes sometimes longer and then I

slice it and marinate it or bread it and bake it.

 

It has a nice texture and is nut mushy.

 

gayle