This simple trick will transform how you cook with tofu.
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Why no evidence
Why can’t you just cut it when it’s thawed?
Show don't tell
Great video
Wait, so I can't just throw it in the freezer as is?
Thank you!!!!! No one else talks about this. This is the only video I could find about this exact topic lol
Thank you for this! I accidentally put tempth tofu package in the freezer mistake. I was worry how it would taste being after thaw out.
Oh thank you , I thought I would be force to throw it out. Ok I am good to go !!
Does it make a difference if I drained and sliced the tofu before freezing? Or, should I freeze the tofu in its package before slicing and draining?
Notice his lips.. He has a neurological disease like MS
How many time can I keep tofu frozen?
This is why you are the boss!♡♡♡
🤜👍🤛
Thankyou!
For vegetarian or vegan “shepherd’s pie,” freeze medium or firm tofu slightly, then use a cheese grater to get “ground meat”
Are you freezing silken or firm tofu for the sponginess?
Can you do that with garbanzo bean tofu?
Funny how the people that “say” they hate tofu watch and felt it necessary to continue criticizing this fantastic video~~~always a bunch of naysayers who have nothing better to do than criticize the hard work of others ~~~ internet bullies .
If you're a man over 40 you should be avoiding all products made from US grown soy. It's all been genetically modified. You might as well start taking Estrogen therapy.
what are the girls doing in the background
I second freezing tofu. I accidentally froze my firm tofu (left it in the freezer for too long after a long hot walk from the grocery store) and the texture is definitely meatier.
Can't wait to try this in my next soup! I used to get takeout from a place and never knew their secret!
I don't prepare tofu at home. Nor, do I know anybody who does. Is this segment useful? Nope.
Dan is so cute!
I did tried this and the texture was disgusting. Why would I want to eat a sponge? I'll stick to pressed tofu in the future.
The bigger question is why would anyone buy that crap.
Defrosted frozen tofu can then be dehydrated. When rehydrated, the mouthfeel is very similar to fowl white-mean or firm-fleshed fish.
Even better, store it in the garbage.
Should I drain the tofu before freezing it? Or keep it in its water?
Is this P.F. Chang's secret? 😱
I've read that frozen vacuum-sealed beef, chicken, pork, & lamb can last for three years in the freezer. Have you ever considered doing a taste test video with freshly bought meat vs three-year-old meat? Or maybe a taste test between 1yr, 2yr, & 3yr old meat? I wonder how edible a 3yr old steak would be.
I'm Chinese who have been cooking and eating tofu for over 60 years but this is the first time I heard about freezing tofu before cooking it.
Depending on how you want to serve your tofu, you don't always want spongy. Silken tofu for eg
The problem with freezing tofu is it makes too much noise in the garbage disposer.
Can you do it step by step or maybe show the tofu you experimented while explaining it? this sure will help the audience
This kind of tofu is best for hot pot!!
I had no idea this was a thing, so thanks for expanding my cooking knowledge! I'll have to try it the next time I get my hands on some tofu!
What would happen if you brine it before you freeze it?
Aint nobody got time for that?
I discovered this in 1998
Say no to soy. .. Don't become a soy boy
Weird, I usually store mine in the trash where it belongs.
Love frozen tofu in hot pot. Uhmm hate not frozen tofu in hot pot.
Frozen and then thawed tofu will get chewier and lose some of that meaty texture–not desirable in some applications especially soups. An alternative is just to boil it in boiling water or stock.
💙
I love you Dan.
Great info, Thanks
I actually noticed the results by accident. I take a lot of catered food from work, and sometimes the salad bar has these grilled cubes of firm tofu. I take it home as something to add to vegan soups and stuff. I freeze separated on a plate and the place the frozen pieces into containers. When I am ready to use i microwave to defrost and then lightly sauté with seasons and complete a soup. it does absorb flavor much better.
LMAO! Only in the whitebread West is tofu limited to the tired blocks of silken tofu designated by its firmness! Do whatever you want with that stuff, but in the end, explore the myriad other, much more interesting, varieties of tofu. Its funny, as having lived in China where MYRIAD forms of tofu are readily available, I have not once been subjected to the silken 'whitebread jello' of silken tofu.