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