If you have never frozen your tofu, it’s probably time you try it! The way it changes the texture and opens up new possibilities with this already versatile food, is AMAZING!
In this video I share with you three recipes to really showcase the amazing texture and flavour possibilities of frozen tofu. Crispy tofu nuggets, crispy garlic ginger tofu, and pan fried tamari tofu.
Let me know in the comments below if you are a tofu freezer or if you are going to try it after this video!
Thanks for watching.
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0:27 Why Freeze Tofu
2:06 How To Freeze Tofu
2:52 How To Make Crispy Tofu Nuggets (Vegan Chicken Nuggets)
8:11 How To Make Crispy Garlic Ginger Tofu (Vegan Garlic Spare Ribs)
10:58 How To Make Easy Pan Fried Tamari Tofu
12:19 Thanks For Watching!
Crispy Breaded Tofu Nuggets
1 block of tofu cut into cubes/nuggets
200 ml veggie broth
3/4 tsp garlic powder
3/4 tsp onion powder
Wash:1/3 + 1 tbsp non dairy milk
1 tbsp flour (whole wheat)
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
1/2 tsp salt & pepper
1/2 – 1 cup panko breading
1. Soak tofu nuggets in veggie broth, garlic powder, onion powder.
2. Place nuggets in the wash, coating well.3. Bread in panko bread crumbs.
4. Bake in air fryer or oven (air fryer 10 minutes flip then another 10-15 @ 350-375F)
Oven 375f for approx 25 minutes
Crispy Garlic Ginger Tofu
1 block tofu cut into cubes
In one container add:
1 tsp of toasted sesame oil
1 tbsp of tamari
In a separate container make the dry mix:
1 tbsp of arrowroot powder (can use corn starch instead)
1.5 tsp of garlic powder
1.5 tsp onion powder
1 tsp of ginger powder
Directions:1. Add tofu cubes to tamari and sesame oil, coat well. Give it some squishes to absorb the flavours in.
2. Toss tofu in dry mix. Coat well.
3. Pre heat frying pan and add a bit of toasted sesame oil
4. Pan fry each side until brown – You don’t have to get every side brown if you don’t want, but it will taste best if you do.
Pan fried tamari tofu 1 block tofu, cut into cutlets
1-2 tbsp tamari (to taste)
1. Slice tofu into cutlets, sauté on medium heat and pour on 1 tbsp tamari. Move tofu around pan to make sure it soaks tamari up.
2. When each side is nicely cooked, remove from heat and serve.
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"Why do meat eaters always season their food with plants?" Haha, I love it.
Love your videos and recipes!
My dear fellow, another bangin' ep.
On breadcrumbing – one hand stays dry, one hand does the wet. Bingo, no more breadcrumbs clagging your hands. Peace 🙏
I love freezing my tofu but I find it can take 2-3 days to thaw in my fridge.
I love Tofu. Im Mexican and I can make lots of Mexican recipes with Tofu.
Thanks for the video.
I've been wanting to try this, finally while watching your video I tossed a brick of tofu in the freezer. Eager to try it and see what the chewy texture is like. I like tofu almost any way, except not oily. Don't like oil anymore, it feels so yukky in the mouth.
I always freeze the tofu I use. Definitely a game changer. 🌱💚🇨🇦
Nope never froze my tofu, but for sure gonna try it out soon! I normally just eat it straight from the store, slice it in some small cubes, throw it in a pan and let them brown a little, then when its starting to brown ill add a mix of soyasaus, garlic powder, union powder, paprika powder, chili powder, and some pepper. i use quite a bit of soyasaus so there no need to add more salt. then the mixture will just thicken/eveporate as i keep stirring the tofu. but most of the time when i make this ill add some sliced bellpeppers, fresh union, fresh garlic, some fresh spicy peppers. maybe some greens. easy meal to make/enjoy with some rice!
Looks like Derrick used vacuumed sealed tofu. I can only get the blocks of tofu in water. Do you drain then freeze or stick the whole package water and all in the freezer?thx.
So fun seing you doing that thing with your eyes everytime you first taste the food. My father always does that to 😂😊
Will definitely try it frozen first.
Have you made your own tofu? I did a quick search of your channel and didn't see a video. I think because of the the care and effort you put into your videos your take would be interesting. I saw your soy milk and it's really not too much effort after that. The two handiest adaptations I've found is to use the pressure cooker to cook the soy milk. Zero foam, hands-off and it doesn't burn. I did filter before cooking. I even did a second extraction and cooked the beans with the second batch. I got 2 quarts out of one cup of soy beans. Second, filter through a metal mesh strainer first and it makes the portion in the nut milk bag much easier. I may have posted on that video as well, apologies, but I get really excited to share something I think is cool.
I'd also love some recipes for the leftover solids from soy milk/tofu. I think your approach to that would be valuable. If that's interesting to you, something to consider, perhaps.
Thank you for all you do.
I always freeze my tofu. It's the best!!
I feel like you must go through Costco sized containers of onion and garlic powder, lol.
I freeze tofu all the time, such an amazing way to improve the texture and get all the flavours of marinade into it! Some people say double freezing the tofu makes the texture even meatier, but I haven't personally found it makes much of a difference, although it might be the brand of tofu I'm using.
These recipes look so good! Definitely going to try freezing tofu!
Thankyou so much for this tid bit on freezing! will definitely give this a try!
Is tamari the same as soy sauce? Same flavor?
I mean, I'm not veg or vegan; I just like tofu. I'll probably use some chicken bouillon to flavour this bad boy brick
Squeeze tofu with my hands… yup if my biceps looked like yours 😂! Thanks for these recipes! Going to initiate my new air fryer with that panko breaded one I think. Loved your defense of vegans who stopped eating meat but did not do it because they did not like the taste. Why do meat eaters flavor their meat with plants… laughed out loud!!!! Thank you for that! I definitely miss the taste of meat so anything that helps me without being too processed is a good thing.
He is an amazing cook,