tofu
 

Reading Tropit's adventures with fermentation, I though this might be of interest to those who enjoy tofu. You never see anything about freezing tofu, but this is a good way to use it. Freeze a block of tofu in water, in the package or your own container, for a couple of days or longer. To use, thaw, and press the block carefully but firmly between the palms of your hands until quite dry. Then slice, or crumble, or grate, and use in any well-flavored sauce or braise. Freezing changes the structure of the tofu so it's airy rather than dense and will absorb liquids and flavorings. Spaghetti sauce that also has diced or grated veggies in it is a good first trial. It ought to make a good extender for meatloaf, too. I freeze tofu when it's going past the use-by date.
I have read that in old Japan, tofu would be frozen outdoors in winter, the water pressed out, and slices of the tofu then dried for future reconstituting.

I make faux crab cakes using frozen/thawed tofu. Most never figure out it is actually not crab meat but tofu! If they did my family wouldn't eat them. LOL

Clever! I'm a vegetarian and I'll try these 'crab' cakes.

I like frozen tofu because it becomes spongy when frozen and soaks up all of the sauce when used in a dish..it's all about the sauce. :D

~ C

The crab cakes sound yummy! One secret ingredient I've found to make things taste like they came from the ocean is kelp powder. Add just a pinch and your crab cakes will taste fresh and briny. I've found kelp powder in the bulk section of our local co-op, but I'm sure that you an also order it online. Try nuts.com.

~ C

my husband used to make stir fry with tofu. i never took to it at all. like eating water. no taste so why bother? now just stir fry, that was good.