In today’s article, I’ll show you how to create frozen tofu or you can say that you will know the great recipe of how to make frozen tofu, today. Tofu (or bean curd) comes in a variety of textures, and it’s all about the texture. You’d be shocked how much the texture of tofu can alter just by freezing it solid!
What Exactly Is Frozen Tofu?
Tofu that has been frozen is exactly what it sounds like. It’s typical firm tofu that’s been cooked and frozen. Because frozen raw tofu crumbles, we heat it first to firm it up before freezing.
Northern China is a big fan of frozen tofu. Homes were commonly heated with wood burning stoves before central heating, and anything left out in the kitchen on a particularly cold night may freeze.
Home chefs learned that freezing tofu would modify its structure and texture.
Ingredients
To make the frozen tofu, the Ingredients which are required to make this recipe are the following which are shown below:
- 1 pound firm tofu Ingredients (any tofu ranging from medium to very firm will work)
Instructions
To make the frozen tofu, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make this and the instructions are the following which are shown below:
- Tofu should be cut into ½-inch thick rectangles. Arrange the tofu in a single layer on a heat-resistant plate large enough to fit in your steamer. Cover the steamer and cook the tofu for 20 minutes on medium high heat.
- Allow the tofu to cool. Dry each piece with a clean cloth before placing it in a container lined with parchment paper in a single layer. Add another layer of parchment paper to the top, followed by another layer of tofu. Freeze for 24 hours.
- It’s ready to defrost and use the following day!
Why Is Tofu Freezed?
This isn’t the first time we’ve asked you to purposely freeze an ingredient in order to modify its structure by taking advantage of the fact that water expands when it freezes. Take a peek at our 20 Minute Congee recipe. Washing and freezing rice grains causes them to break down quicker.
But why would you do this with tofu?
- It becomes less fragile and less likely to break apart. This means it will remain intact in soups and boiling pots rather than crumbling apart.
- It becomes firmer, almost sponge-like (similar to soy puffs), making it chewier and more bouncy.
- Because of the big holes that grow in the tofu, it absorbs sauces and tastes more easily than fresh firm tofu, which clings to flavor solely on the surface.
It is somewhat chewy, yet fluffy and soft, like many soybean products. If I were to compare it to anything, I’d say wheat gluten, commonly known as seitan. However, it is gluten-free!
How to Prepare Frozen Tofu
Frozen tofu may be broiled, like in our Braised Wheat Gluten, although it is most often used in soups and hot pots.
Just be cautious since frozen tofu may absorb a lot of boiling liquid! Make sure it’s cold enough before biting into it while you’re eating it!
Conclusion (How To Make Frozen Tofu)
So, this is all about “How To Make Frozen Tofu” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!
Thank you for your precious time!