Mori Nu Tofu Storage
Posted by yabbitgirl on Apr 27, 2008 · Member since Apr 2006 · 14266 posts
I see we finally have Mori Nu Tofu in our local Asian grocery. I had understood this would keep without refrigeration, but it was in the cold case. Were they just playing safe, or does it need to be refrigerated?
It does not need to be refrigerated. I've seen this at my grocery store too. I think sometimes they just think that people won't find it if they don't put it with the other tofu.
It does not need to be refrigerated. I've seen this at my grocery store too. I think sometimes they just think that people won't find it if they don't put it with the other tofu.
I agree. One of my local grocers has on a regular shelf in the organic foods section, while another has it in the produce section (refrigerated) next to bulk bean sprouts. At home though, I have it in the fridge just because I'm anal :D
It does not need to be refrigerated. I've seen this at my grocery store too. I think sometimes they just think that people won't find it if they don't put it with the other tofu.
Good point. But knowing it doesn't need the fridge is a good thing. Even Super Fridge gets full sometimes! ;D
It definitely doesn't need the fridge. I keep mine in the cabinet.
BTW, I never do the frozen tofu thing except for mori-nu. You can cut it into slices or cubes and then freeze them and it will have a much firmer consistency if you want to stir fry or bake it.
Akasha Richmond's "The Art of Tofu" uses exclusively mori-nu tofu (I think she was paid by the company to develop it) and has some really excellent recipes if you ever come across it.
BTW, I never do the frozen tofu thing except for mori-nu. You can cut it into slices or cubes and then freeze them and it will have a much firmer consistency if you want to stir fry or bake it.
That must be it! I have several times commented on the fact (scuse my syntax) that our reg tofu here just crumbles to bits if you freeze-and-squeeze. Maybe MoriNu is different. Must get some now! It's a bit more expensive (imported vs made in Madrid) but worth trying.
YG, I don't think it could stand up to squeezing. I slice or cube it and freeze it and then defrost it gently in the fridge or on top of a pan of warm water and blot it on towels. It is not very sturdy and wouldn't stand up to squeezing like extra firm tofu can. But the freezing definitely firms up the texture and it holds up better to stir frying or breading and baking.
YG--Mori Nu has a website and on it are many of the recipes in the Art of Tofu. There is a recipe there for the breaded cutlets used in the tofu piccata but not the piccata sauce. If you want the sauce recipe I will send it to you.