Tofu chicken nuggets11/18/2023 ![]() Then I threw the tofu block into the microwave again. ![]() When the time was done, I drained and pressed the tofu as much as I could between the backs of two plates. I microwaved the frozen tofu block to quickly defrost, which I did in 4-5 minute intervals. ![]() Or, if you’re in a hurry, just microwave the block. Just throw the tofu in a large bowl so it can collect any extra liquid as it defrosts. You can defrost the tofu block on the counter or fridge all day. How To Defrost And Press Tofuįirst, remove the tofu from its packaging. You’ll want to freeze the tofu block for at least a day. Throw the entire tofu with its packaging into the freezer. New to frozen tofu? Check out 7 Things To Know About Frozen Tofu. You know what I mean - that distinct tofu flavor that’s a bit bizarre, but totally not off-putting.Īnother benefit of draining as much water as you possibly can is that the tofu block will have a better time soaking up flavor from your broth mix. Pro-tip: the more liquid you drain from the tofu block, the less of that tofu taste you’re going to get. I also did a bad job at slicing them thick enough, So, I actually ended up with tofu pieces. What was new is that I got a block of tofu that wasn’t quite as firm as to how I usually buy them. I freeze my tofu blocks frequently, so that’s not new for me. I make the online purchase worthwhile by buying enough to last me for a few months. Personally, finding bouillon cubes are difficult to find at a physical store, so I purchase them online. This is the ingredient that will help give your tofu a chicken-like flavor. Not-Chick'n Edward & Sons Bouillon Cubes are both crucial and transformative in this recipe. If you're planning on tearing the tofu block into nugget-type shapes, that can be done after the tofu has been thawed, since you can just tear them into pieces.įor this particular recipe, I opted to tear the tofu block into nugget pieces after it had been thawed. The tofu can be cut into strips, cubes, or nuggets - that choice is yours. Once the tofu block is frozen and then thawed, it will be difficult for the tofu to hold its shape while cutting. If you want the tofu pieces to be more uniform in shape, I recommend cutting them before freezing. Because of this and because I sliced them too thinly, they couldn’t hold it together. This tofu block was medium-firm, not firm. The story of this recipe began with freezing the tofu block.įreezing the tofu blocks create ice crystals within the block, which opens up the tofu and makes it easier for the broth mix to penetrate the block. It becomes sponge-like.Īnyway, the tofu block didn’t quite hold together.
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