I saw a frozen tofu post at Food 4 Tots and was so intriguing that I just had to try it out. Frozen tofu was new to me and after I tried it, I really liked it. Frozen tofu is also known as Thousand Layer Tofu (千葉豆腐) and is pretty common in Taiwan. Simply drain the tofu, wrap in cling wrap and into a ziplock bag and freeze. Just thaw overnight in the refrigerator and squeeze out the excess water before using. The resulted texture was spongy and porous as ice crystals develop within the tofu when freeze. Thus resulting in the formation of large cavities that seem to be layered. The spongy thaw frozen tofu can absorb the sauce or marinade really well, therefore the end result was more flavorful than the normal tofu. I was sold at first try and hope you will try it too. The nutritional value of tofu is not lost if you freeze it. What a great way to store the tofu that near or just pass the expiry date. ;-)
This is a picture of my thawed and water squeezed out tofu, preparing for cutting. Really looked like a sponge huh?
I served up my frozen tofu with garlic chive flowers or kucai hua as we Malaysian called it. You can easily spot garlic chive flowers at the Asian supermarket. It has a distinct flavor and most kids don't like it. So, one woman was surprised when she saw that my girls ate this. Well, they were trained to eat Asian food when born, so to me it's good for them.
- 1 bunch of garlic chive flowers, pluck and discard the callous bottom part, washed
- 1/2 block of frozen tofu, sliced
- 1 medium carrot, sliced
- 3 cloves of garlic, minced
- Soy sauce to taste
- 1/2 tsp. chicken powder (optional)
1. Heat up a wok, add in some cooking oil of your choice. When hot, add in the garlic, stir-fry until fragrant.
2. Add in garlic chives and carrot and stir-fry until soften. Add in sliced frozen tofu. Mix well.
3. Add soy sauce to taste and chicken powder. Stir to mix well. Serve hot!