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Freeze-Thaw Tofu Fried Rice Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, C, E, P
    MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 package silken tofu (soft)

    2. 1/2 pound mung bean sprouts

    3. 1/2 pound mushrooms (button/ portabello/ straw)

    4. 1 sweet onion, chopped

    5. 5 green onions with healthy-looking green tops (not wilted)

    6. 2 cups shredded nappa cabbage

    7. Teriyaki-base marinade sauce or use soy sauce, sugar, rice vinegar and toasted sesame seed

    8. Oil to taste

    9. 8 cups cooked rice (preferably short-grain like sushi rice)

    Instructions Jump to Ingredients ↑

    1. I read in a book devoted to the art of tofu-making that in areas of Japan that have a real winter (i.e.. Hokkaido), tofu would be set outside to freeze overnight. It inspired the aforementioned recipe.

    2. Throw the tofu, still in its original store-bought container, in the freezer and allow to freeze overnight… or when you need it. Allow to thaw completely. The freezing process changes the texture to a more chewy texture without sacrificing flavor. Squeeze the water out – - can be done by setting a weight on top of it. The result is tofu that looks like Swiss cheese. Cube into 1/2″ blocks and toss into a ziplock bag with the marinade. This form of tofu absorbs any marinade far better than just ordinary tofu

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