Reviewed: Jun. 15, 2011

I was not impressed, even after pressing the tofu for hours following the freezing process. Freezing the tofu gave a strange spongy texture that my husband and I both did not think it tasted like meat. I am Asian so I grew up eating tofu and love the taste of tofu - straight out of the package, stir-fried, or dry-fried. But freezing is something I will not bother again. If you want a more solid tofu, try pressing extra-firm tofu, then bake it or dry-fry it. Afterwards, you have a tofu that you can eat alone or dip in breadcrumbs or whatever else your heart desires.

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Reviewer:

Jo C.

Reviewed: May 15, 2011

This worked so easily! I loved the texture and the tofu held up very well, did not crumble at all. (I did not simmer the package it in water to defrost it. I just left it on the counter until it was soft again and it worked just fine.)

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Reviewer:

sulli3

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Jan. 12, 2011

Oh my gosh!! I have been vegetarian for close to 3 years, and I can't believe I have only now found this recipe! Its great! I like the texture WAY better this way then any other way I have tried. I made sure to cut slices quite thin, and really get all the water out before using. It worked like a charm! THANK YOU~!

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Reviewer:

Mel_gizmo

Cooking Level: Beginning

Reviewed: Nov. 7, 2010

drain,wrap, freeze and defrost in fridge. Freezing in container is a mistake and defrosting on stove not neccessary. Otherwise, works wonderfully.

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Reviewer:

sondca

Reviewed: Sep. 24, 2010

After reading some of the reviews, I decided to thaw the tofu in the fridge instead of putting it in hot water. After thawing, I squeezed out the excess liquid. I used "Amy's Garlic Chicken" recipe, also from this site, and served it with garlic brown rice. Loved it! Next time, I will try it with extra firm tofu and see which one is better.

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Reviewer:

Michelle

Cooking Level: Intermediate

Living In: Pasadena, California, USA

Reviewed: Apr. 28, 2010

i use this recipe all the time & i looove ittt. i usually have a package of tofu in the freezer, so most of the time i take it out of the freezer and stick it in the fridge the day before i want to use it. then when i use it, i just drain it and press the water out & forgo the whole simmering business. awesome & easy both ways!

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Reviewer:

Andrea

Cooking Level: Intermediate

Reviewed: Dec. 12, 2009

creative, but didn't work for me. :(

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Reviewer:

anlsmom

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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Reviewer:

miremba

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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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