Do any of you freeze tofu first to change the texture to a chewier

[Ilsa]

texture? I have some firm Lite tofu, 12.3 ounces, that I've gently pressed for about a week. I guess I've drained about 1/4 cup of fluid from it already.

Does it make much difference? I'd like to feed it to my husband meateater in an enchilada dish.

[Chan790]

1. Always.

I don't like the mouth-feel of not-previously-frozen tofu. It makes a dramatic difference in texture. It goes from congealed-blob to grainy in texture.

[Ilsa]

3. Do you cut it up first? I'm considering a quick freeze, just this afternoon

and using it for tonight's dinner.

[Ignis]

4. Yes, cut it first, otherwise it will freeze more slowly and ...

it will be a real pain to cut after it's been frozen.

[Ilsa]

6. I just defrosted it. Wow. Visually, wow. And I haven't even cooked or tasted it yet. Thanks! nt

[Ignis]

7. The smaller the pieces you cut before freezing, the better the texture.

Of course, it depends what recipe you're making, but that's been my experience.

Happy experimenting! :hi:

[Ilsa]

8. Very tasty and proper texture! Thanks for the advice! nt

[Ignis]

2. Hell yes, it does.

I avoided the tofu freezing trick for many years, and now I'm kicking myself for wasted time. :D

I just do this:
Open package.
Drain reasonably well.
Cut into 1/2-inch cubes.
(Sometimes: season/marinade)
Wrap in foil.
Throw in freezer overnight.
Fry as normal, without defrosting.

It's incredibly easy, and adds a lot of chewy texture.

Good luck, and let us know how it goes! :hi:

[Ilsa]

5. Thank you! I'll try this your way! nt

[Ilsa]

9. This time, I followed the recipe. Nex time, I'm going to marinate first. nt

[Ignis]

10. Yeah, this stage is good for a meat rub. (nt)