This is a great substitute for any recipe which calls for cooked, diced, or chopped chicken meat. Freezing tofu gives it a meat-like texture. The process is very easy, but you'll need to plan 72 hours ahead.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Leave tofu in original package and place in freezer for 72 hours.

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  • Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid. Shred, dice, or slice tofu and include in your favorite recipe.

Nutrition Facts

123.5 calories; protein 13.4g 27% DV; carbohydrates 3.6g 1% DV; fat 7.4g 11% DV; cholesterolmg; sodium 11.9mg 1% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2005
Okay I tried this again twice now with a different brand of tofu- Frieda's - and it was great. Frieda's is packaged in a plastic container though and I didn't feel good about simmering it so the first time I dumped the frozen tofu in a bowl and microwaved it and it was really good. The second time I used Extra Firm Tofu (same brand) and thawed it in the refrigerator in the original container. The Extra Firm was even better. It drained well and soaked up a lot of the sauce it was cooked in. MUCH better than tofu straight from the package. Read More
(59)

Most helpful critical review

Rating: 3 stars
12/06/2007
While it's a great idea to freeze tofu for at least 24 hours to give it meat-like texture freezing it in the package if you get it in those plastic containers is a BAD idea. The water tends to swell when it freezes and the package could burst leading to a big mess. Simmering is also a terrible idea when dealing with plastic. So if you have a plastic package which tofu often comes in remove it from the package slice it and freeze it in a freezer bag then remove and simmer. Read More
(152)
44 Ratings
  • 5 star values: 30
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
12/05/2007
While it's a great idea to freeze tofu for at least 24 hours to give it meat-like texture freezing it in the package if you get it in those plastic containers is a BAD idea. The water tends to swell when it freezes and the package could burst leading to a big mess. Simmering is also a terrible idea when dealing with plastic. So if you have a plastic package which tofu often comes in remove it from the package slice it and freeze it in a freezer bag then remove and simmer. Read More
(152)
Rating: 5 stars
03/24/2005
Okay I tried this again twice now with a different brand of tofu- Frieda's - and it was great. Frieda's is packaged in a plastic container though and I didn't feel good about simmering it so the first time I dumped the frozen tofu in a bowl and microwaved it and it was really good. The second time I used Extra Firm Tofu (same brand) and thawed it in the refrigerator in the original container. The Extra Firm was even better. It drained well and soaked up a lot of the sauce it was cooked in. MUCH better than tofu straight from the package. Read More
(59)
Rating: 5 stars
09/03/2003
What a great idea! I have used this method several times and it definately helps the tofu hold together. Thanks!! Read More
(49)
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Rating: 5 stars
11/15/2007
I recently switched to a full vegan diet and this recipe has really helped increase my possibilities with tofu. Instead of simmering the tofu I just bring the tofu down from the freezer a day before I need it and place it in the refrig to thaw out you know like I used to do with meat. Works great Thanks! Read More
(24)
Rating: 5 stars
01/23/2004
I found it takes a little longer than mentioned to get the tofu to thaw all the way through the center but I now love this technique! I used it with The Honey Mustard Tofu recipe also on this site and it was really good. I've also used this technique sliced the tofu dipped it in flour browned it on both sides then poured BBQ sauce in the skillet and it was really good. I imagine you could use this technique to make "mock chicken" and use any type of sauce you might normally use on chicken breasts. This opens up a lot of recipe ideas. Read More
(19)
Rating: 5 stars
07/26/2006
you are my HERO! This makes it the exact texture of boca/gardenburger/morningstar chiken nuggets or patties ill never have to pay their outrageous prices again! Read More
(19)
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Rating: 5 stars
08/14/2006
This definetly gives the tofu a tougher texture. I have a recipe for original style kentucky fried chicken breading recipe I dipped the tofu in. It was incredibly tasty. Read More
(19)
Rating: 5 stars
11/24/2003
This recipe certainly does deliver firmness: I forgot mine in the freezer for 6 months and it thawed out with the consistency of a kitchen sponge. I'll try a shorter freeze next time and hopefully it'll turn out more edible. Read More
(12)
Rating: 5 stars
11/10/2010
drain wrap freeze and defrost in fridge. Freezing in container is a mistake and defrosting on stove not neccessary. Otherwise works wonderfully. Read More
(10)