Kori tofu means frozen tofu. It literally explain how it’s made. I don’t know if I can even call this a recipe. All I did was freezing tofu and defrosting it! Anyway, I’m posting this recipe in case someone could use the direction. 🙂 It’s super simple but you need to plan ahead to make it because it takes time.
After being frozen, the texture of tofu changes. It has less moisture and become crumbly. It can used as a meat substitute. Today I am using firm tofu. It works with soft tofu too but I’m not sure if it works with silken tofu. It may be too watery. I have to try it some day.
I’ll show the step-by-step instructions here but the shorter version of the recipe and the list of the ingredient (tofu only!) are available at the bottom of this blog post. Let’s begin!
- Rinse tofu and freeze it in a container overnight
This is tofu before being frozen. I am using a half pack of firm tofu today.
Any containers work fine.
2. Defrost frozen tofu completely. This takes a few to several hours depending on the temperature.
This is how frozen tofu looks like when you just take it out from the freezer.
This is after being defrosted. It just looks like normal plain tofu.
3. Squeeze the water out of tofu by hand.
That’s it! You can crumble and use it in your recipe. You can use it as a topping for salad or a filling for a wrap or sandwich and substitute meat with this. If you haven’t had kori tofu (frozen tofu), you should give a try! It’s different from regular tofu but it’s still tasty.
I used it in my previous Japanese style cold ramen recipe to substitute meat which is commonly used in the dish.
I hope you enjoy it.
- Tofu
- Rinse tofu and freeze it in a container overnight
- Defrost frozen tofu completely
- Squeeze the water out of tofu by hand
Leave a Reply