The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 3, 2009
I always bought those little "chicken nuggets" in the veggie section that are made from soy. Unfortunately where I live they are really expensive so this is a great alternative. I followed the instructions, dipped the pieces in egg and then a quick round in the bag with some shake-n-bake and they are fantastic. Next time I'll find a better breading recipe but for the first try, shake-n-bake did the trick.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 3, 2009
Wonderful technique for Tofu, to get that meat-like texture. Would have given it a 5 star rating, but never ever simmer, re heat or cook in plastic. So freeze your tofu in its package or freezer bag for at least 24 hours. Remove from the freezer and run the bag/package under hot water to loosen tofu. Place tofu into a double broiler like set up...I used my pasta pot and a glass bowl, covered with aluminum foil. Allow pasta pot to simmer on high. You will have to drain liquid from your glass bowl a couple of times and turn the tofu too (until it is thawed), taking 15-20 minutes. Place tofu on paper towels and press to drain excess water and juices. Cut and use as you like...I made Mock Chicken Salad. WOW! The texture was just like chicken and my husband and children (VERY PICKY EATERS)never knew it wasn't the real thing.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 30, 2008
My boyfriend is now officially converted to tofu thanks to this preparation method. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 30, 2008
This definitely changes the texture of the tofu. Some of us loved it, some not so much. We used the unfrozen tofu in a casserole recipe and it worked well. Worth making again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 25, 2008
What a great idea. Now I can enjoy tofu. Too bad I ruined the dish I made with aweful brown sauce, still looking for a chinese brown sauce recipe. Thanks for the great tofu.
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RK

Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 22, 2008
I'm not sure what I could have done wrong, seems pretty basic, but when I thawed the tofu and tried to press it, it was actually mush. It was the consistency of ricotta cheese. It would have had a better texture if I had never frozen it. I started with a "firm" tofu and it ended up mush.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 5, 2008
I found the consistency of this really spongy and wet. I'm not sure if we were supposed to press it for a longer period of time to get most of the water out, but it wasn't what I expected.
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Cooking Level: Intermediate

Home Town: Poland, Maine, USA
Living In: Portland, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 14, 2008
Great, been using this technique for a while now. Thanks!
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Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 26, 2008
Who would've thought? I tried this technique with an eight oz. package of already diced extra firm tofu in water. It really held together this way! I'd probably need to break out my old chemistry textbook to understand why it needs to be frozen for 72 hours and then thawed, but with such nice results it really doesn't matter. Watch out for the package I mentioned above...I needed the Jaws of Life to get the plastic cover to come off after it froze!
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Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA
Living In: Gainesville, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 5, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 15, 2007
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!
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Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 3, 2007
Silverwolf, you are the BOMB!! My family is vegetarian and no one really cared for tofu except for me until I came across your advice. I made tofu tacos and my husband loved them! Thank you.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 3, 2007
Thank you for the great suggestion!! It really gives me more options with tofu!
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Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 1, 2006
This really works. I left the tofu in the freezer for a month because I got busy. I sliced it and added a dry seasoning packet to it and put it on the griddle. I can definitely use this in my vegetarian recipes. My husband was skeptical about it. He ate it. I guess I will be stocking up on it and looking for new flavors to introduce. Thanks!
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Cooking Level: Expert

Home Town: Suitland, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 26, 2006
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 15, 2006
I'm a vegetarian, and I use tofu in recipes all the time--thanks for this great idea! I really like the sort of firm chewiness the freezing gives the tofu. I have used this method ever since I stmbled upon this "recipe" about year ago, and now this is the only way I prepare my tofu!!
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Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 28, 2005
This is a wonderful method. It is a good idea to freeze tofu you don't have immediate plans to use, as it can spoil quickly. I love the more meat-like texture of frozen tofu.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2005
This is my favorite form of tofu now. Thanks for the recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 16, 2005
Gave me my first sucessful tofu recipe!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 5, 2005
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.
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Cooking Level: Expert

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