The proper way to cook tofu. DO NOT FREEZE
Hi everyone. I do not want to sound fussy or condemning, but since I am asian and have grown up in a household where tofu is cooked a few times each week, I feel the need to tell everyone how to cook tofu properly.
Firstly, cooked tofu has the same texture as uncooked tofu. It seems that too many people are wondering why their tofu is still raw even though they have cooked it for a long time. The truth is, tofu only needs to be cooked for 5 - 10 mins and its texture does not change. So don't worry and enjoy the wonderfully 'fatty' texture of the tofu.
The tofu does not even have to be browned. My mother used to put it in soups so it is optional if you want to brown it.
Thirdly, DO NOT EVER freeze tofu. reading some posts, it seems like most people seem to have the habbit of freeze, thawing the tofu. IT DOESN"T WORK! Tofu is best eaten fresh and freezing it just ruins the flavour and texture. It you really want firmer tofu, buy the firm types.
Thanks for the advice.
I think some people freeze tofu, as opposed to most people as you presume. I never freeze tofu myself. I love putting raw tofu in miso soup sometimes.
Still, I think freezing tofu is acceptable, as it's a Westernized way of eating it, although I'm sure it makes some purists cringe. We westerners eat tofu in ways that in no way resemble Asian cooking. Frozen tofu to me is good only when it's crumbled afterwards and used in scrambles, or things like sloppy joes, but I rarely do that myself.
I think any way you find tofu delicious is the proper way to cook it. But then I make hummus out of black eyed peas. Or lentils. Or black beans. Or...
Just to clarify, though, there are only certain types of tofu that most people would consider freezing. Silken tofu (anything from soft to extra firm) isn't frozen. That's the one most of us use in desserts or dice into miso soup or other asian-type dishes. Regular tofu is really the only one most of us westerners would consider freezing. I do think it does change the texture by giving it a more 'meaty' mouth-feel, which is why it holds up better in some dishes such as scrambles.
Whether you believe it changes the texture or not, one of the main reasons I freeze tofu is to lengthen the shelf-life because I buy a lot when it goes on sale. When I figure out what I want to make for dinner, it is much easier to reach in the freezer for a block of frozen tofu than it is to drive into town to buy one. Besides, most of us don't make our own tofu, so it isn't fresh anyway.
I agree with KRS. Also, if you like something, there is nothing wrong with doing it that way. People need to get away from the notion of right and wrong ways of preparing food. It is that mindset that leads millions of people to think it's OK to eat massive quantities of flesh every day...
hell yeah, fuzzys! I freeze tofu - and I love it.
Frozen, thawed and pressed is the only way my family will eat it, but when I do, they do actually eat and like tofu! So FREEZE ON!
yea, sorry people for sounding too fussy. :-[ But I justed wanted to warn you guys. Because my extended family, we make tofu from soy milk every new year. Last year we put the tofu outside since the house was too crowded and it froze during the night. 10kg got chucked away because they wouldn't tolerate tofu thats been frozen. WHat happens is that in some cases, the flavour change and air holes appear. But I guess that we asians are just so used to preparing the tofu our away. :>
People freeze it because the texture changes. Thats the point.
People freeze it because the texture changes. Thats the point.
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You are absolutely 100% correct. Any dish with tofu that you're making that is a veganized version of a meat dish is much better if you freeze, thaw and press out the water. The Unbeef Stew recipe here is a prime example. Now if I'm using tofu in a breakfast scramble, I want the texture to be more egg-ish so I use the tofu straight from the package with only a little of the water pressed out.
whispersecret, that sucks that you had to throw away all that tofu because you didn't like it frozen. I actually don't like it that way either, but there's nothing wrong with the people who do like the texture from freezing tofu!
I do freeze tofu, but only if I'm making BBQed tofu with it. :) The texture probably wouldn't be right for more traditional Asian dishes. I freeze scrambled tofu after cooking, and it reheats great!
Just to clarify, though, there are only certain types of tofu that most people would consider freezing. Silken tofu (anything from soft to extra firm) isn't frozen. That's the one most of us use in desserts or dice into miso soup or other asian-type dishes. Regular tofu is really the only one most of us westerners would consider freezing. I do think it does change the texture by giving it a more 'meaty' mouth-feel, which is why it holds up better in some dishes such as scrambles.
ive frozen silken tofu before and it gives it a fishy, flakey texture. it was really good breaded and baked!
I totally understand that freezing tofu gives it a nice meaty texture suitable as a 'meat' replacer. However I just would like tell you guys that not freezing it gives it the creamy texture eaten the traditional way. SOme recipes ma require to freeze the tofu. But try it unfrozen sometimes. I think its even better.
I mainly freeze tofu so it'll keep longer, but freezing does give it a 'meatier' texture. Enabling me to get my omnivorous other half to eat it. Mostly I prefer it fresh though.
I freeze tofu - and I love it.
Frozen, thawed and pressed is the only way my family will eat it, but when I do, they do actually eat and like tofu! So FREEZE ON!
I have firm tofu in my fridge and desperately want to make "meatier" tofu nuggets, but I've never frozen it (neither to keep longer or change the texture). I do like it fresh, but do you have any suggestions for freezing? I didn't know if I should drain and repackage since it's in liquid currently. Thanks!
Just stick it in the freezer. You don't have to do anything to it, don't even take it out of the package.
Just stick it in the freezer. You don't have to do anything to it, don't even take it out of the package.
Thanks! Do I stick it in the fridge for a day to thaw?
Just stick it in the freezer. You don't have to do anything to it, don't even take it out of the package.
Thanks! Do I stick it in the fridge for a day to thaw?
You can, but it always takes longer than a day, for me... i usually move it from the carton to a glass casserole dish, & defrost it in the mic, using the 'ground beef' defrost setting & checking/ turning it frequently to make sure I take it out when it's just thawed. Then drain & press well, marinate, & bake or fry-- if frying, toss with about 1/4 cup of cornstarch & let it set for a few minutes before cooking; makes it turn nice & golden & crisp on the outside.
:-)
Yeah I think it's always personal preference really...and especially for those who have a "texture issue" with foods like I do AND am new to eating it, it helps to freeze it for sure. I can't eat avocado for the same texture problem. I also buy tofu when it's on sale and freeze it to keep longer, it's not always about the texture and honestly we use it for the protein value, not necessarily the taste either. I don't think anyone was wrongly claiming to be using it as traditional asian cuisine does.
i don't defrost it in the fridge, that would take um forever LOL... i just leave it out (in the package) in the morning and it is usually good to go by my lunch break... then i pop it in my tofu press so that it's ready to go for dinner :)
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