Time needed for freezing/thawing tofu?
Posted by JessaCita on Aug 10, 2007 · Member since Nov 2006 · 1808 posts
I really want to make a "chicken" strip recipe that I found on here for dinner tonight, but it calls for frozen, then thawed, tofu. I won't be home from work until about 5:15, so I'm wondering how long it would take for silken tofu to freeze up... Then thaw. Hours & hours? Or just like two? :-\ I'm dying to make this!!
Did the recipe say silken tofu? I'm curious, I never thought of using silken as a meat substitute, only a milkey substitute. I also have never frozen silken tofu, not sure how long that would take, but we thaw out regular tofu from breakfast until dinner for it to be thuroughly thawed, when I went to school though, i would just put the block of tofu, in its plastic packaging and boil it until it was thawed. works just as well, but it probably was a bad idea boiling plastic.
Well, it's this recipe:
http://vegweb.com/index.php?topic=7643
Silken-style soft tofu, right? I'd never thought of using that as a meat substitute, either, but I think it's to give it a soft, fish-like texture (as one reviewer said)... Crispy batter on the outside & soft, warm "meat" on the inside!
So... Is 2 hours enough time to make it freeze completely, or am I being too optimistic?? And then can I defrost it in the microwave or would that screw it up?? I'm just feeling very excited to make this recipe & I have never frozen tofu before!
Well, it's this recipe:
http://vegweb.com/index.php?topic=7643
Silken-style soft tofu, right? I'd never thought of using that as a meat substitute, either, but I think it's to give it a soft, fish-like texture (as one reviewer said)... Crispy batter on the outside & soft, warm "meat" on the inside!
So... Is 2 hours enough time to make it freeze completely, or am I being too optimistic?? And then can I defrost it in the microwave or would that screw it up?? I'm just feeling very excited to make this recipe & I have never frozen tofu before!
Jessacita, I have made this recipe. I had a really weird craving for chicken fingers which I haven't eaten in at least 9 years). Anyway, this recipe was fabulous! You definitely need silken tofu for this. I usually put the tofu in the freezer overnight, then thaw during the day.
The texture of the thawed silken tofu is a little strange, but not terribly unlike chicken. A few tips, if I may...make sure your tofu is cold, and dip it in soymilk before the batter. Again, these are fabulous! Good luck!
Thank you, Lotus! :) I'm very excited for it!
I think I am going to put some tofu in the freezer & make this tomorrow, instead of rushing it tonight. I might make Isa's seitan recipe from "VWAV" tonight!
Thanks to both of you for your responses, and for your tips, Lotus! I can't wait to try this!
i made this using non-silken tofu, and (like i said in my review of it) - it was alot like kfc's popcorn chicken. it was really chewy and good. not like chicken fingers at all. next time i'll try it with silken for the chicken finger style. thanks for drawing my attention to the fact that the recipe called for silken!
Yeah, the silken part is important. The second time I made it, I accidentally bought firm tofu. It still tasted good, but not like chicken at all...just like fried tofu slices. Hahaha. Oh! Also, I didn't use any poultry seasoning, but I've seen it suggested in someone else's review. I just used A LOT of seasoning salt and garlic and such... Again, Fabulous! Good Luck! Enjoy! ;D
whoah! I will have to try this silken tofu as a meat substitute thing... for sure.