Tofu texture for shelf stable tofu

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blissful

Master Chef
Joined
Mar 25, 2008
Messages
5,048
Check this out.
We found shelf stable tofu available this past year.
The usual treatment we give it is to freeze it but shelf stable says not to freeze it in containers so I opened them and froze them in a bag in the freezer. Then thaw and drain. It was not the same texture and refrigerated or homemade tofu, so I baked them whole. Then once dried out, I sliced them and then into cubes. I marinated them in soy sauce, water, and miso paste. Then baked to dry them a little. They are a different texture! More like chicken. I was happily surprised. Take a look.

shelfstabletofu-005.jpg

I'm sure this has something to do with the processing and isolated soybean extracts that aren't in the refrigerated or homemade tofu. It turned out okay! Not that I like isolated soybean extracts in my food at all, but at least it wasn't a waste and in a pinch this works.
 

blissful

Master Chef
Joined
Mar 25, 2008
Messages
5,048
If you try tofu, the taste and texture change when you cook it, or marinate it, or bread and fry it.
It's something you can process into a paste or a sauce, eat by the slab or cube.
Now I can put it in a stir fry or a salad.

We rarely eat it right out of the container. You can but it might not be what you want.
 
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