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 Post subject: Freezing tofu
PostPosted: Sun Jun 28, 2015 11:56 am 
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I have found a great deal on tofu in 1kg blocks and want to portion it up to freeze. I know normally I can freeze tofu in its original packaging, but what is the best way to do it if I'm portioning a bigger block?


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 Post subject: Re: Freezing tofu
PostPosted: Sun Jun 28, 2015 12:00 pm 
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I haven't done this, but I would probably use ziplock bags. If you want more than one slab or smaller block or whatever, you could probably freeze on a tray and then put the frozen pieces together in a zip lock.


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 Post subject: Re: Freezing tofu
PostPosted: Sun Jun 28, 2015 12:38 pm 
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I think I'd just put it in tupperware with some water and freeze that? It would act like a normal tofu pack, I would imagine. Though, I assume that the extra water would be irrelevant and unnecessary!

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 Post subject: Re: Freezing tofu
PostPosted: Sun Jun 28, 2015 3:07 pm 
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I bought twenty pounds of bulk tofu before. I used ziploc bags.


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 Post subject: Re: Freezing tofu
PostPosted: Sun Jun 28, 2015 4:47 pm 
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Do you like the texture of tofu when it's been frozen raw? If not, bake it first then freeze it.


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 Post subject: Re: Freezing tofu
PostPosted: Mon Jun 29, 2015 7:21 am 
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Can't Dance, Isn't Part of Revolution

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Nicole wrote:
Do you like the texture of tofu when it's been frozen raw? If not, bake it first then freeze it.


I don't know! I've never frozen it before but to be honest, I'm not very adventurous with tofu and only use it in tofu scramble at the moment, so will just stick with freezing raw and see how I go.

Thanks all for your help.


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 Post subject: Re: Freezing tofu
PostPosted: Mon Jun 29, 2015 7:29 am 
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Frozen tofu is a bit more porous and chewy, I love it! But I know lots of people who cannot stand it. Maybe test a small batch?

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 Post subject: Re: Freezing tofu
PostPosted: Mon Jun 29, 2015 11:57 am 
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Frozen tofu is my absolute favourite for baked and grilled tofu. The texture is sooooo good that way and it soaks up marinade way better than regular.

I also find it just fine for scrambles.

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 Post subject: Re: Freezing tofu
PostPosted: Mon Jun 29, 2015 12:51 pm 
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Moon wrote:
Frozen tofu is my absolute favourite for baked and grilled tofu. The texture is sooooo good that way and it soaks up marinade way better than regular.

I also find it just fine for scrambles.


how do you do that? I find that if I freeze and thaw tofu it crumbles, I cannot cut it into slices. I usually buy the Pres Choice tofu and end up using it as veggie ground substitute because of it.


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 Post subject: Re: Freezing tofu
PostPosted: Tue Jun 30, 2015 5:17 am 
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Moon wrote:
Frozen tofu is my absolute favourite for baked and grilled tofu. The texture is sooooo good that way and it soaks up marinade way better than regular.



Yep, I'm with Moon, love the texture of it after it's been frozen.

I just drain the water from the package and shove it in the freezer, no special prep needed. I do buy extra firm though, if that helps.

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 Post subject: Re: Freezing tofu
PostPosted: Tue Jun 30, 2015 7:04 am 
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I haven't seen tofu here labelled as anything other than tofu - no firm, extra-firm etc - so I just buy what I find and hope for the best! It sounds like I might prefer it frozen - I don't really like the texture of unfrozen much unless it is scrambled as it is a bit mushy for me and anything that helps it soak up marinade has to be a good thing.

Right, I'm going to drain it, portion it, bung it in ziplock bags and into the freezer.


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 Post subject: Re: Freezing tofu
PostPosted: Sat Jul 04, 2015 1:36 pm 
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I freeze it often - but I find that frozen tofu craves more marinade than fresh or chilled one. Yes, the structure changes but in a good way I think :)


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 Post subject: Re: Freezing tofu
PostPosted: Mon Jul 06, 2015 9:03 pm 
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Max&Moritz wrote:
Moon wrote:
Frozen tofu is my absolute favourite for baked and grilled tofu. The texture is sooooo good that way and it soaks up marinade way better than regular.

I also find it just fine for scrambles.


how do you do that? I find that if I freeze and thaw tofu it crumbles, I cannot cut it into slices. I usually buy the Pres Choice tofu and end up using it as veggie ground substitute because of it.


I am never doing a thin slicing, just the standard 8 slabs that the baked and grilled tofus from IDI calls for - maybe that makes the difference? Outside of some corner crumbling before I cut I have very little issues. I can imagine it would be different if I had to do a thin slicing.

I have a block in the freezer to use for breaded tofu later this week. Much excite.

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 Post subject: Re: Freezing tofu
PostPosted: Mon Jul 06, 2015 9:37 pm 
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Moon wrote:
Max&Moritz wrote:
Moon wrote:
Frozen tofu is my absolute favourite for baked and grilled tofu. The texture is sooooo good that way and it soaks up marinade way better than regular.

I also find it just fine for scrambles.


how do you do that? I find that if I freeze and thaw tofu it crumbles, I cannot cut it into slices. I usually buy the Pres Choice tofu and end up using it as veggie ground substitute because of it.


I am never doing a thin slicing, just the standard 8 slabs that the baked and grilled tofus from IDI calls for - maybe that makes the difference? Outside of some corner crumbling before I cut I have very little issues. I can imagine it would be different if I had to do a thin slicing.

I have a block in the freezer to use for breaded tofu later this week. Much excite.

Yeah, I've never had excessive crumbling, but if you're really worried. . . You can drain and slice before freezing. I've done in-package and pre-drained freezing, both work about the same for me.

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