Fun with frozen tofu
I had a block of fresh tofu in the fridge the other week that I wasn’t going to have a chance to use before I left on vacation, so I tossed it in the freezer. Freezing tofu changes its texture some, making it more sponge-like. It still works in stir-frys just fine once it’s thawed out, and since this is my primary use for fresh tofu, I’ve never given it much thought. But this time around, I remembered a post all about frozen tofu I had seen on Maki’s blog, so I dug it up for some ideas on what to do with my block of frozen soy.
I very roughly followed her recipe for poaching the tofu in vegetable bullion and then frying up some mini tofu cutlets. Good stuff.
Oh I must try that, I too chucked a slab of tofu into the freezer before our holidays, I was just looking at it yesterday, wondering what to do with it. Now I know! Thanks
I always freeze tofu before I do any type of sauteing or frying with it.
Interesting. I often end up freezing tofu because I don’t use it up that quickly.
Do you know if it’s okay to freeze tempeh?
Hmmm… I would assume you can freeze tempeh, but I can’t say I’ve ever done it (this is mostly because I hardly ever buy it – it’s not very common in stores here). I’m betting it would be fine, though.
Thanks! I bought some last week but I’m not sure I’ll be able to eat all of it before it expires. What can I say? So many beans, so little time…