Sunday, March 14, 2010

Tofu tip

I started freezing tofu by chance; I had three blocks of tofu in my fridge back in December and as I was leaving the country for a month, I didn't want them to go bad in my absence. I put them in the freezer and crossed my fingers, hoping for the best. Fast forward more than a month and I thawed the tofu out in the fridge. The consistency had definitely changed; the tofu was a little drier, more chewy. What was interesting though is that after freezing/thawing, the tofu absorbed marinades much, much better, and as a result, became more flavorable. Also, it was easier to get the moisture out of the block and hence, it would fry up more quickly in the wok. So if you're a tofu eater, I definitely recommend trying the freezing technique and see how it works for you. The only downside is that it takes a LONG time to thaw the tofu in the fridge; a warm water bath is a good option if you need it more quickly than that.


copracat said...

Szechuan steamboat can include frozen tofu. It's one of my favourites.

Seema said...

What is Szechuan steamboat? I'm intrigued!