Day 29: Frozen Tofu

I’ve tried a good number of meat analogues during this month, from textured vegetable protein to tofu. So far, tofu has proven versatile and easy to use. It absorbs flavours easily, has a decent texture most of the time, and can be used with a wide variety of other ingredients, in all different kinds of food.

Silken TofuAs I’ve mentioned before, tofu comes in many different basic forms, like the silken tofu on the left, which is a soft and jelly-like mass, and then runs to firmer types, according to how much water has been pressed out of it.

It has a long and illustrious history throughout the Far East; in Korea, tofu is held in such high esteem that certain restaurants only sell Sundubu jjigae, a hot and spicy stew made with soft tofu. In China, tofu was once a favourite offering to the spirits of departed ancestors, because it was the only food soft enough for them to eat, supposedly.

As a foodstuff, tofu is also very good for you – it is high in protein, low in fat and studies in Japanese men have shown a positive correlation between tofu consumption and decreased likelihood of cerebral atrophy. In other words, it’s good for your brain.

One of the many ways in which tofu has been prepared for hundreds of years is by freezing it. Varying according to the variety chosen because of the differing amounts of water present, frozen tofu forms large ice crystals which, when defrosted, leave large cavities in the flesh of the tofu. It results in a better flavour, with a more meaty texture. I’d read about this earlier in the month, and I was determined to try it. So I got a block of firm tofu, and left it in the freezer overnight. It duly turned into a soy lolly, and I defrosted it and pressed the water out; this is a necessity with most tofu varieties, especially the firmer ones.

I then cut it into strips and marinated it in soy sauce, and fried it. And it brilliant! The texture was actually really meaty, with a chewiness that ordinarily-prepared tofu lacks. It was the meat substitute that I’d been looking for: totally vegan, and totally tasty. I only wish I’d found it sooner.

One more day to go, and I find myself looking forward to it. I’d like to cook something very special for tomorrow night, but I can’t think just what yet. I’d like it to be a suitable marker for my time doing this, something which will send me out with a bang. I’ll think it over and hopefully something interesting will come to mind.

In the meantime, before I post for the last time as a vegan, I hope that anyone who’s been keeping up with my time here has enjoyed reading.

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2 Responses to Day 29: Frozen Tofu

  1. Mercy says:

    “a positive correlation between tofu consumption and decreased likelihood of cerebral atrophy.”
    According to the study done by White et al the correlation is actually opposite of that mentioned in this article. Their study found a positive correlation between tofu consumption and Increased cerebral atrophy.

  2. See Now? says:

    POSITIVE CORRELATION MEANS AS ONE GOES UP SO DOES THE OTHER. IN THE CASE HERE MORE TOFU = MORE BRAIN ATHROPY!

    ITS NOT GOOD FOR YOU!!!!!!!!!!!!!!!!!!!!!! GET IT???????????

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