Hot & spicy tofu?

hotcookie101

I want to make the above for dinner, was planning on marinating it with some chillies, szechuan peppers, soy sauce &rice wine-does that sound reasonable? Also is it OK just marinated for a little while or should I try to do at lunch (if I get a break?) And do I need to press it?
I am also only going to be using half the pack-can I shove the other half in the freezer, and if so-do I pack it in water or just a freezer bag?
Thanks

twinkle_star_2

Hello,

The marinade sounds yummy. Personally, I would press the tofu very lightly. I know american blogs are all for it but I think we don't have the same quality of tofu over here. I find that if I press too hard on the standard tofus I can get in Wales (Cauldron, Dragonfly(?), ClearSpot) then they just crumble.

My standard method for a pack of Cauldron tofu is to drain it, wrap it in clean tea towel and very lightly press it with my hands to absorb some water. Then slice it into eight pieces (personal preference). Lie the eight pieces down and place another towel down over them to absorb more water. You can press it down lightly with your hand, but again, gently. So you're more drying than pressing.

After the pieces have been blotted with the towel I then pop them in the baking dish and coat with whatever marinade/paste/spices I'm using. Essentially, the more water comes out, the more marinade can go in.

As to freezing, I'm not sure. I've frozen tofu before but only sealed in it's packet. However, I think you're meant to drain it first so I think you'd be fine popping it in a freezer bag and just chucking it in.

VfM4meplse

hotcookie101 wrote: »

I want to make the above for dinner, was planning on marinating it with some chillies, szechuan peppers, soy sauce &rice wine-does that sound reasonable? Also is it OK just marinated for a little while or should I try to do at lunch (if I get a break?) And do I need to press it?
I am also only going to be using half the pack-can I shove the other half in the freezer, and if so-do I pack it in water or just a freezer bag?
Thanks

Your marinade sounds delish - have you thought of adding chopped spring onions?

Tofu is stored in water and this not only makes it disintegrate, it will also dilute the taste of any marinade. I would suggest cuttng out the amount you want, and sticking it in a cloth-lined colander in the fridge - sitting in a bowl to collect the liquid - and returning to it in the evening. You'll find that the liquid will have drained out and it's much firmer, so go ahead and marinade or about 30 mins before cooking. Or if you don't have time for this, blitz your marinade with the tofu and shape into burgers before cooking.

I would personally cook the lot and freeze what isn't required, as I think freezing whilst wet is a fast track to ending up with an expensive mush.

Let us know how you get on?

MandM90

I always always always press tofu I want to keep cubed. I slice the whole block in half (so it's half as high IYKWIM) then lay both slabs on kitchen paper on a large plate, cover with another large plate and plate something else heavy - like some bowls - on top.

I have pressed, cubed and frozen tofu with no problems. In fact, when tofu has been frozen it comes out much firmer; it will change in colour slightly, so don't be alarmed.

If I'm marinating something spicy, I often add a splash of orange juice and/or syrup for some sweetness too, but if you don't want any sweetness the marinade sounds yummy as it is.

song_of_calliope

Your marinade sounds great. I would also add a little bit of brown sugar to the mixture to improve the flavor and also to get the tofu to caramelise a bit.

You won't have time to do it this way if you're serving it tonight, but I always freeze my tofu just in the package it comes in, water and all. Then when I want to use it I defrost it and press it. After freezing and defrosting, the tofu becomes spongy and you can get a lot more water out of it that way. Then it will take in more marinade plus when you fry or bake it, it will get nice and crispy. I've tried cooking with tofu a lot of different ways and this method took it to the next level. It's still good without doing this though.

hotcookie101

Thanks everyone.
I will pop it out of it's packet now, and leave to drain in the fridge, then press lightly before I stick it in the marinade. I will freeze half, as there is no way we will eat a whole pack.

I am going to serve with some scallions, but was going to add them later in the stir-fry process, or at the end (so they are raw) but maybe a wee but of sugar will be good.

getting hungry now, hoping it will work ok, as it is my first attempt at cooking tofu, and only about the 3rd attempt at eating it (one good one bad!)

hotcookie101

Well, it was nice, but a little too spongey, so think next time will need to add a weight when pressing it (just had it between 2 heavy denby plates with kitchen roll either side.

Marinade was good, didn't have much mirin, so swilled the p&m out with some sweet sherry when all was done to add the last of the marinade to the wok to make the sauce. All in all not too bad