Tofu Experiences?

clutterydrawer

you can mash it up with veg and flavourign to make burgers

or....I really like this but it might be just me....

chop it into small squares and marinate in a mixture of soy sauce, brown sugar, vinegar, lime juice and tomato puree (just add a bit of each till it tastes nice to you - i don't do quantities)

Boil some green lentils

Fry up the marinated tofu with some chopped carrots and red peppers

Mix up the tofu, veg, lentils, rest of marinade and add some chopped fresh coriander (don't leave out the coriander, it's what makes it so delicious!)

Queen_of_NO_MATTER_WHAT

can blocks of tofu be frozen?

clutterydrawer

Queen_of_NO_MATTER_WHAT wrote: »

can blocks of tofu be frozen?

yes they can i find they have a slightly different texture after freezing but i prefer it cos it makes it soak up marinade better.

Queen_of_NO_MATTER_WHAT

What a useul thread, thank you so much. I've just bought 2 blocks of firm tofu, 16oz each, from the chinese supermarket for £1.50 each. I wasnt going to freeze it but I think I'l freeze one of them after reading this thread. They als sell silken tofu but I've never know what to do with it

clutterydrawer

Queen_of_NO_MATTER_WHAT wrote: »

They als sell silken tofu but I've never know what to do with it

you can make a vegan cheesecake with it that is the extent of my knowledge though!

lightisfading

In my experience tofu gets firmer and fluffier after freezing. If it comes in water I drain it and press the water out, cut it up then freeze (cauldron stuff I just bung straight in the freezer). You can grill/oven cook it, but I'm rubbish at timing it right so I tend to fry!

pmorrisjones

I froze tofu about 3-4 months ago. It says on packet to freeze for one month. Anyway I thought I would defrost it today but when I took it out of the freezer it was a browny/yellow colour. Its usually white when refridgerated. Is it past its best? Or is it okay to use? Plan to use it in a smoothie tomorrow. What do you think?

lightisfading

It usually goes yellow when frozen, fear not

As for gone-off tofu... I read... somewhere... that it stinks to high heaven when it's off, if that's true then I'm sure you'd know if it was!

pmorrisjones

Thanks very much. Will open the packet later and then the truth will reveal itself!:money:

kafkathecat

I usually use silken tofu in smoothies as it has a smoother texture. It also makes a lovely creamy sauce for pasta mixed with some nice strong flavours.
I would use frozen tofu in a stew or casserole.
I hope your tofu turns out OK.
K