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Old 12-28-2011, 10:23 AM   #1
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Tofu--can I freeze it?

I have about 1/2 lb of firm tofu left from a recipe I made today. Can I freeze it?
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Old 12-28-2011, 10:45 AM   #2
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I think freezing would compromise the texture.
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Old 12-28-2011, 11:21 AM   #3
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So--feed it to the chickens?
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Old 12-28-2011, 12:03 PM   #4
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So--feed it to the chickens?
...or use it up.
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Old 12-28-2011, 01:18 PM   #5
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it's funny that you ask, cuz freezing the tofu is actually one of the million ways to process tofu in China. When you freeze the tofu, the ice crystals will expand and form large bubbles in the tofu, and the texture will become very spongy. This create a nice medium to suck in flavor, so it's used for soups and thin stews. When I was a kid I remember my parents putting big batches of tofu outside in the cold to freeze them.
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Old 12-28-2011, 10:26 PM   #6
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I have about 1/2 lb of firm tofu left from a recipe I made today. Can I freeze it?
Tofu gets firmer each time it's frozen and thawed. It won't hurt it at all.
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Old 12-29-2011, 01:00 AM   #7
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I think freezing would compromise the texture.

lol, tofu has texture?

of wet cardboard?

i does have a "r" value close to newspaper, though, but doesn't taste as good.

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Old 12-29-2011, 09:06 AM   #8
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...When you freeze the tofu, the ice crystals will expand and form large bubbles in the tofu, and the texture will become very spongy...
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Tofu gets firmer each time it's frozen and thawed. It won't hurt it at all.
Uhhh, I sense a dichotomy.
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Old 12-29-2011, 12:36 PM   #9
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lol, tofu has texture?

of wet cardboard?

i does have a "r" value close to newspaper, though, but doesn't taste as good.

Countless millions, (even Billions), of Asians would strongly disagree with your opinion of tofu, Tom.

I love it myself. If cooked right, it has a very pleasing texture and flavor. Pound for pound, it has as much protein as any meat and is WAY better for you than any type of meat.

If tofu is frozen and thawed several times, it gains a texture much like a firm cutlet. Breaded and fried, it's really good and can be a worthwhile substitute for chicken in most dishes.
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Old 12-29-2011, 12:46 PM   #10
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That was very interesting to learn about freezing increasing the firmness. I vastly prefer firm tofu, and often bake tofu (marinated in soy sauce, ginger, etc.) because I like the extra firm texture and chewiness of the result.

I think of tofu is being a lot like chicken in that both have mild taste and are often dressed up in preparation to take on the taste of sauces or marinades. I wouldn't eat plain tofu any more than I would like a skinless chicken breast cooked with no added flavors (perhaps microwaved or steamed). No taste is no taste for more ingredients than just tofu.

Wet cardboard? I sense somebody who simply doesn't like tofu, not that there's anything wrong with that. I agree that millions/billions of Asians would disagree. Tofu is probably popular in America mostly among immigrant Asian populations, where mainstream Americans for the most part never encounter tofu unless they go out of their way to try it. Thus the lack of popularity of tofu among the general population in America.
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