Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Y'all have sold me on this technique. Reading your description, Paula, and your hubbys comment, this sounds like a good deal. The description about the water coming out of the little sponges just makes me think of all the good flavors that it will take on and keep. Also seems like a good idea to cut them as you did before freezing. Thank you for this description, Paula, I'm now official sold on this technique. If the weather holds up, this will be tried before the tofu gets grilled this weekend. Shawn On 3/16/06, Paula K Ward <> wrote: > > > > Paula-- > > BTW--I bought the semi firm tofu 16 oz, opened and drained it, then cut > it in half horizontally and then vertically to measure about 1 " , stuck in > in the freezer in it's little plastic container, and it froze very > quickly. Pulled it out after about an hour, and dropped it into some > very hot water that had been heated in the microwave. I was surprised > that it didn't thaw in the center after about 5 minutes. So I heated > some more water in the 4 cup glass measuring vessel. Put the tofu in > again and let sit about 5 minutes. I was amazed that some of those > little squares were still slightly frozen in the middle! But it was > really neat, they were like little sponges and I just was able to lightly > squeeze them and see the water come out. They didn't disintegrate And > my husband, unsolicited, commented that this tofu dish was so much neater > than the other ones I cook because it was more substantial and chewy! > > > Quote Link to comment Share on other sites More sharing options...
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