Recipe by SILVERWOLF
"This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead."
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1 (12 ounce) package
Okay, I tried this again twice now with a different brand of tofu- Frieda's - and it was great. Frieda's is packaged in a plastic container though and I didn't feel good about simmering it, so the first time I dumped the frozen tofu in a bowl and microwaved it and it was really good. The second time I used Extra Firm Tofu (same brand) and thawed it in the refrigerator in the original container. The Extra Firm was even better. It drained well and soaked up a lot of the sauce it was cooked in. MUCH better than tofu straight from the package.
While it's a great idea to freeze tofu for at least 24 hours to give it meat-like texture, freezing it in the package, if you get it in those plastic containers, is a BAD idea. The water tends to swell when it freezes, and the package could burst, leading to a big mess. Simmering is also a terrible idea when dealing with plastic. So, if you have a plastic package, which tofu often comes in, remove it from the package, slice it, and freeze it in a freezer bag, then remove and simmer.
What a great idea! I have used this method several times and it definately helps the tofu hold together. Thanks!!
I recently switched to a full vegan diet and this recipe has really helped increase my possibilities with tofu. Instead of simmering the tofu I just bring the tofu down from the freezer a day before I need it and place it in the refrig to thaw out, you know like I used to do with meat. Works great, Thanks!
This definetly gives the tofu a tougher texture. I have a recipe for original style kentucky fried chicken breading recipe I dipped the tofu in. It was incredibly tasty.
you are my HERO! This makes it the exact texture of boca/gardenburger/morningstar chiken nuggets or patties, ill never have to pay their outrageous prices again!
I found it takes a little longer than mentioned to get the tofu to thaw all the way through the center but I now love this technique! I used it with The Honey Mustard Tofu recipe also on this site and it was really good. I've also used this technique, sliced the tofu, dipped it in flour, browned it on both sides, then poured BBQ sauce in the skillet and it was really good. I imagine you could use this technique to make "mock chicken" and use any type of sauce you might normally use on chicken breasts. This opens up a lot of recipe ideas.
This recipe certainly does deliver firmness: I forgot mine in the freezer for 6 months and it thawed out with the consistency of a kitchen sponge. I'll try a shorter freeze next time and hopefully it'll turn out more edible.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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