I don't like the texture of tofu after it's been frozen...it's pretty spongy.
I buy extra firm tofu, then pat it dry, and bake it or fry it. Seems to come out more firm when baked. (About 350 for 40 - 45 minutes) And I turn it half way through...frying is quicker - about 5 - 6 minutes per side.
eta: If using a marinade, I pat it dry before using the marinade, of course. You just want to get as much water out as you can.
Frozen then defrosted, cut into 1/2 cm slabs, and marinated in garlic, soy sauce, vegan worcestershire sauce, walnut oil and white wine, for about 10 mins.
Then gave a little squeeze to get excess marinade out, dipped in seasoned cornflour (aka cornstarch, just added some salt and pepper, cayenne pepper and some powdered vege stock), then dipped into soymilk, then dipped back into cornflour mixture.
These were then fried in a medium hot pan (sprayed iwth cooking oil beforehand) for about 15 minutes, turning once.
A forum community dedicated to vegetarian, vegans, and vegetable enthusiasts. Come join the discussion about agriculture, preparation, cooking, recipes, scales, reviews, accessories, classifieds, and more!