Frozen Tofu is Most Best

I bought two blocks of tofu right before I left town for a week on a work trip. I knew they wouldn’t go bad, but I decided to throw one block into the freezer so I could do fun things with it when I got back home.

When I got home from Pittsburgh, I looked at the block of tofu in my freezer and considered my options. I could

1. Plant it in my backyard and hope for a tofu tree
2. Dress it up in a cute outfit and have a tea party
3. Make it into grilled tofu sandwiches

I was pretty hungry, and didn’t really want to wait around for my tofu tree. Nor could I be rude enough to eat someone I’ve invited to a tea party. So I went with the sandwiches.

I started cooking tofu about five years ago. My first experience with it was a big mess of mushy tofu and five spice powder. Lessons were learned, including the difference between silken and firm tofu and that it has to be well drained and pressed. You don’t need to tell me more than four or five times.

So yadda yadda, I feel as if I’m experienced with tofu. The texture changes once you freeze and defrost tofu. It’s chewy and porous and much more firm. Perfect for sandwiches!

What I did was basic. It was just me eating, so there was no need for anything fancypants. I marinated the frozen, defrosted, drained, sliced, pressed tofu in barbecue sauce. Grilled it on my George Foreman Lean Mean Fat-Reducing Grilling Machine. Caramelized some onions. Wrapped it in a flatbread. Made a simple green salad. Ate!

-Ellen