Freezing Mori-Nu tofu?? Help...
Posted by jenniferhughes on Oct 07, 2006 · Member since Aug 2006 · 1828 posts
RE: Mori-Nu Firm
Okay, so I've never frozen this particular brand of "shelf-stable" tofu before. But I'm about to make tofu-rritos and popped a brick out of the freezer and notice it says on the side DO NOT MICROWAVE OR FREEZE IN CONTAINER. Darn, but I just did....
I assume it's the metalic nature of the container and that is why I'm not supposed to freeze in its container.... anyone know more info on this?
And I'm cooking it anyway by the way. If you don't hear from me again assume the worst... I've died from tofu packaging...
i've never used the silken variety for freezing/thawing. I usually use it out of the package for dips and desserts. You might try the other kind in your fridge section (not silken) for a better texture. It comes in a plastic tub with thin plastic on top. I like Nasoya or White Wave.
It's hard to get it fresh where I live.... I have to resort to the shelf stable kind :(
It worked fine recipe-wise.... I think next time i will just take it out of the package before freezing.
I've used that one and frozen it before. But never in the container. I love that it is shelf stable but it definitely has a different taste.
forgive my ignorance, but i'm still learning... what exactly does shelf stable mean?? that is doesn't need to be refrigerated or something? ???
Exactly, firefightress!
You have to remember that with fibrous, fresh tofu, the coagulant is nigari or perhaps a source of magnesium like Epsom salt which is what I always used when I made tofu in the old days before commonly found boxed fresh stuff.
Silken is made more like soymilk coagulated with cornstarch and it just sort of sets up.
I don't know that it is a bad, unsafe thing to freeze Mori-nu in the package, but it can expand and sort of explode. I'd certainly slice the Mori-nu and put it on a cookie sheet to freeze it so you can get it up to use it for something. Otherwise, right out of the box you can do so so much with this stuff. Season it to make Ranch dressing that is vegan, make mayo with it, make dips, thicken creamy soups, make creamy tofu quiche...1001 uses!
hi,
i use extra firm tofu and i did freeze several containers once. i will never ever do that again! :-X upon defrosting in the fridge overnight, i absorbed the water and did everything i normally do to tofu before cooking. once cooked, it was horrible. it was really spongy and way too chewy. i froced myself to eat the other packs, altering the recipes and cooking it in different ways, still horrid. i will nerver freeze tofu again. i did live however and for that i am grateful.
veronica
And if you don't have the akasha richmond book "the art of tofu" definitely get it! I think she was on the mori-nu payroll for a while since all of the recipes in that book are made with mori-nu, which is nice because sometimes it needs slightly different handling. The tofu piccata recipe is completely delicious and worth the price of the book, and as an added bonus all of the other recipes (that I have tried) are very good too!
oh noooohhhh! i had frozen both a firm and a silken NaSoya in their packages. :-X they were in the refrigerated section and do not say do not freeze anywhere. Does anyone know if they will probably be horrible then when I thaw and use? I'll still try eating it myself, but won't want to plan on serving it as a main dish to my hubby since I'm trying to convince him how good most all vegan food is! ::)
thanks for the advice, duckalucky and baypuppy and that book sounds great, jkl!