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Discussion Starter · #1 ·
When Hub and I were unpacking our groceries from our last trip, he pulled out of the bag my blocks of tofu. There was hardly any room in the refridgerator, so he asked me "what do you want me to do with these?" I said (not really thinking), "Oh, just put them anywhere" so he put them in the meat keeper. There was nothing else in the meat keeper so there they sat until I got ready to slice them down. A day or two later, I went back to get my tofu, only to find that it had been frozen solid in the package! <img alt="" class="inlineimg" src="/images/smilies/shocked.gif" style="border:0px solid;" title=":eek:"> They didn't explode, but they did swell a bit. I moved them to another part of the fridge but they still have yet to thaw out (they're getting there, though....). My question: is it ok to freeze tofu again after it's been frozen and thawed out or should I just find some big huge thing to cook up that uses 2 blocks of previously frozen tofu?<br><br><br><br>
This was the firm curd style if that makes any difference at all...
 

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Dee, frozen tofu will look spongy after being thawed. I am sure it is ok to re-freeze. But tofu loose much of the water so it might taste chewy and dry. However, the million holes make it superb ingredient in stews! email me some of your final product as attachment, ok?<br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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I have, numerous times. The texture changes and it is more spongey, it seems. It also falls apart more easily. Something about the freezing seems to suck all the water out of the block. Still usable, just different. It makes a nice texture for use as an egg replacer in fried rice or something like that. It won't hold well for, say, cubing or slicing, though.<br><br><br><br>
No need to toss it, though. Just find some creative use for spongey, kinda dry tofu!
 

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i acctually prefer to freeze it a couple of times, maybe it's just me? i like that it gets it to lose more water, the pressing tofu thing still can baffle me a bit sometimes.
 

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I've heard that freezing the tofu gives it a 'meatier' texture. Depending on your concern you shouldn't have any problems refreezing it. You'll get the same nutrition no matter how many times you freeze it.<br><br><br><br>
rigmarole
 

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Discussion Starter · #6 ·
Well, I finally got the tofu thawed, sliced off a couple of slices, marinated it (kinda following 46 avacado's method for tofu jerkey) and threw those slices on the dehydrator. 4 hours later, it came out having the texture of one of those wafer cookies/melba toast pieces. Prolly if you sliced them into cubes, you'd have crutons. I think it came out really well though I'm going to have to play with the marinade recipe a bit...<br><br><br><br>
I'm so happy. It turned out a lot better than I thought it would. <img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"><img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:">
 
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