tofu
#1
Junior Member
Thread Starter
Join Date: Feb 2012
Location: Western Catskills
Posts: 138
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 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.
#5
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,007
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
~ C