Frozen Tofu

Frozen tofu has an engaging chewy surface, still simple for anyone to eat. Furthermore, it ingests sauce and flavor brilliantly! And it can be used to cook with vegetables, soups, and hot pots. They are all delicious. This recipe blends the sweetness of cola into the tofu make the tofu taste particularly sweet.

How to make frozen tofu

INGREDIENTS
• 14 ounce block of lactone tofu, drained and cut into 3/4” cubes
• 2 teaspoons salt
• Water
• 1 tablespoon ginger, finely minced
• 1 cola
• 1 garlic leaf, chopped

INSTRUCTIONS
1. Mix 1 teaspoon salt and warm water in a container. Add tofu in the container and soak for 30 minutes.

2. Transfer the tofu from saltwater. Rinse the tofu by clear water for 2 times. Let the tofu drain and place it inside a freezer bag. Place the tofu in the freezer for at least 24 hours.

3. Take the frozen tofu from the freezer several hours before you plan to cook it. Let it thaw naturally.

4. Slice the frozen tofu and drain. Heat vegetable oil in a pan, add tofu and fry until each side becomes golden.

5. Add cola, ginger, and salt. Cook the tofu under high heat until boiling, and then turn the fire down and cook until the sauce has thickened. Transfer it on a plate.

6. Heat wok with oil, and stir-fry garlic leaf until fragrant. Sprinkle it on the tofu. Serve.

Tips:
1. Frozen tofu would keep longer than crisp tofu in the refrigerator. It would keep as long as a half year without ruining.
2. When defrosted, the frozen tofu has a meatier surface and does not self-destruct as effectively as crisp tofu. This enables it to be utilized as a substitute for chicken or fish.
3. It just takes 5 to 10 seconds to press a cut of defrosted tofu between the palms of your hands to evacuate the water. This implies you can press a whole square of tofu in about a moment, instead of 30 minutes for crisp tofu.
4. Due to its sponge-like texture, it retains more marinade or sauce in considerably less time than crisp tofu.

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5 from 4 votes

Frozen Tofu

Frozen tofu has an engaging chewy surface, still simple for anyone to eat.

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: Main Course

Cuisine: Chinese

Keyword: Frozen Tofu

Servings: 3

Calories: 420kcal

Ingredients

• 14 ounce block of lactone tofu drained and cut into 3/4” cubes
• 2 teaspoons salt
• Water
• 1 tablespoon ginger finely minced
• 1 cola
• 1 garlic leaf chopped

Instructions

• Mix 1 teaspoon salt and warm water in a container. Add tofu in the container and soak for 30 minutes.
• Transfer the tofu from saltwater. Rinse the tofu by clear water for 2 times. Let the tofu drain and place it inside a freezer bag. Place the tofu in the freezer for at least 24 hours.
• Take the frozen tofu from the freezer several hours before you plan to cook it. Let it thaw naturally.
• Slice the frozen tofu and drain. Heat vegetable oil in a pan, add tofu and fry until each side becomes golden.
• Add cola, ginger, and salt. Cook the tofu under high heat until boiling, and then turn the fire down and cook until the sauce has thickened. Transfer it on a plate.
• Heat wok with oil, and stir-fry garlic leaf until fragrant. Sprinkle it on the tofu. Serve.

Notes

1. Frozen tofu would keep longer than crisp tofu in the refrigerator. It would keep as long as a half year without ruining.

2. When defrosted, the frozen tofu has a meatier surface and does not self-destruct as effectively as crisp tofu. This enables it to be utilized as a substitute for chicken or fish.

3. It just takes 5 to 10 seconds to press a cut of defrosted tofu between the palms of your hands to evacuate the water. This implies you can press a whole square of tofu in about a moment, instead of 30 minutes for crisp tofu.

4. Due to its sponge-like texture, it retains more marinade or sauce in considerably less time than crisp tofu.