Reviewed: Mar. 4, 2005

I tried this and it turned out firmer for sure. However, it also changed colour from cream colour to more of a tan colour. I hope I didn't do something wrong...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jean Marie

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 31, 2005

This really did work. I'm still learning to like tofu, and this made it much less mushy and nicer to eat. Thanks for the tip! (Oh, and I left in the freezer way longer than 72 hours and it still worked fine)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MASCHRAD

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2004

This was my first time trying this technique and I thought it was great. After thawing, the tofu did have a sponge-like texture but tasted great after cooking. I used the tofu in the "Tofu 'fish' fillet sandwiches" recipe also on this site.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YUMYUM123

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2004

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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

BRIANGEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2003

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

THOMASDEKKER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2003

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.

Was this review helpful? [ YES ]
7 users found this review helpful