Freezing & Thawing Tofu
Notes from Delisa Renideo

1. Freeze Chinese-style tofu, right in the package, for at least 24 hours. (I keep some in the freezer all the time, so I’ll have it when I need it.)

2. Thaw tofu in the refrigerator for several days, or at room temperature for several hours. (After thawing, it can be stored in the refrigerator again for several days.)

3. Open package and drain water.

4. The texture of the tofu has been changed by freezing. It is now like a sponge. Now you can squeeze all the water out of the tofu. (I usually break the block of tofu into about 3 or 4 pieces so I can handle it better when squeezing the water out.)

5. Now, depending upon how you want the finished product to look, either tear off bite-sized pieces of tofu or cut it in cubes or strips.

6. These pieces of tofu are now very absorbent and will quickly absorb any marinade or sauce you put on them.

7. Follow the recipe to prepare the marinade or sauce, and pour the marinade over the tofu pieces.

8. Squeeze the marinade in with your hands to evenly distribute it through the tofu.

9. If you want the tofu to be browned, spread the pieces on a Pam-sprayed cookie sheet and bake at 350 degrees for 20 minutes. Then turn the pieces over and bake another 10 minutes.

10. Some recipes will not require browning, or will suggest a shorter time in the oven. It just depends upon how brown you want it. It will be chewy and “meaty” even without browning.

I have outlined the steps in detail to make it easy to do, but please don’t think it is hard or complicated because of all the steps. It is really very simple, quick, and easy.

Tofu prepared this way can take the place of browned hamburger in any recipe. And you won’t have any grease splatters to clean up on your stove, any cholesterol clogging your arteries, and no rainforests have to be cut down.

Mexican Style Marinade

1/4 cup water
3 Tbsp soy sauce or Bragg Liquid Aminos
1 Tbsp peanut butter
1 tsp onion powder
1 tsp cumin
1/2 tsp garlic powder

Mix together the ingredients and pour over tofu pieces, then squeeze it in so all liquid is evenly absorbed.

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