Originally Posted by EdieP
Freeze + Dry Fry = Meaty Texture
I cut drained, firm tofu into two pieces width wise and then into to 8 pieces length wise. This gives me a lot of flexibility on the final size of the tofu pieces. It's off to the freezer after draining and cutting.
To use, I thaw the amount of tofu needed, do a quick paper towel press to get most of the water out, and then do the dry fry of the long pieces. I dry fry in a non-stick pan with no grease or PAM and keep pressing and frying until all of the water is out of the tofu. After dry frying, I'll cut into the desire piece size and marinade if needed.
I had some tofu marinating in a baggie in the fridge not to long ago and walked into the kitchen to find my son making a "chicken" oriental sandwich with my tofu. Needless to say, it didn't taste as much like chicken to him when he knew it was tofu.
Also, I only use the firm tofu as the extra firm brand at my local market has a slightly different taste.
Freezing does make it firmer. I like it that way but one family member thinks it's too spongy or chewy.
It is easier to fry that way though.