Have you tried freezing tofu? I did when I had a package which was reaching its prime and I really liked the texture of frozen tofu. It turned out to be slightly chewier than regular tofu and what I realized was that frozen tofu marinates very well as it gets very spongy and sucks in any liquidy marinade you put it in.
I stir fried the marinated tofu with veggies & udon noodles and it made for a great lunch this weekend.
Extra firm Tofu – 1pkg (regular or frozen), well drained and cubed
Carrot – 1 medium, cut into thin half moons
Broccoli – 1 cup, cut into small florets
Onion – 1 small, thinly sliced
Green onions – 4, chopped
Ginger – 1” piece, grated
Garlic – 2cloves, minced
Udon Noodles – 1 pkg
Tamari (or soy sauce) – 2tbsp
Asian chili sauce – 1tsp
For the Marinade:
Low sodium tamari - ¼ cup
Asian Chili sauce – 2tsp (as per taste)
Rice vinegar – 2tbsp
- Mix the ingredients for marinade in a shallow dish and add the tofu cubes. Frozen tofu absorbs the marinade in practically no time. But if using regular tofu marinate for at least 1 hour.
- Cook udon noodles according to package directions and set aside.
- Heat 2tbsp oil on medium-high heat in a large pan; add ginger & garlic and stir fry for 30sec or until fragrant (but not burnt).
- Add the veggies & tofu; stir fry until crisp tender and lightly browned around the edges. Add soy sauce, chili sauce & salt.
- Mix in cooked noodles & stir to combine everything. Serve hot.