Saturday, June 9, 2012

Tofu Cutlets Using Frozen Tofu

In an attempt to eat less meat, I have been trying tofu recipes on the boys. My first attempt at feeding them tofu was nothing extraordinary. In fact, my oldest would agree it was quite bland. Running low on groceries and wondering what to do with the block of tofu in the freezer, I did what any modern hippy would do...I googled it. After reading several ways to prepare frozen tofu I ventured into the kitchen to cook up some tofu cutlets. The boys wolfed them down, even Mr. Picky, my three year old. And I wholeheartedly agree they are delicious. So far, this is my favorite way to prepare tofu, even though it takes a couple of steps. Next time I think I'll try these with some barbeque dipping sauce on the side and maybe add a little garlic to the broth.

It is recommended that the tofu is removed from the package and the water drained from it before freezing, but I just stuck the whole thing in the freezer. Apparently draining the water from the tofu before freezing results in a less watery final product. Also good to know, if you have never frozen tofu before, the texture and color changes. It develops a yellow tint and a texture that makes it more "meat like".

Tofu Cutlets

1 frozen package good quality tofu (do not thaw)
2 cups vegetable broth
1-2 Tbsp soy sauce or Bragg's Liquid Amino
about 1 cup unbleached flour
salt and pepper to taste
oil for frying

Add broth and soy sauce or Bragg's in a medium saucepan. Set block of frozen tofu in pan and thaw in broth mixture over medium heat, turning tofu occasionally if broth does not cover. Remove tofu from broth when thawed thoroughly and slice into 1/2 inch thick cutlets. Cover bottom of skillet with a generous amount of oil and heat on medium heat. Dredge cutlets in flour seasoned with salt and pepper. Fry in oil until both sides are golden brown. Serve hot.

*Note - the left over broth may be used as a base for other dishes. Add a couple garlic cloves to the broth and cook up a batch of black beans or maybe use as the beginnings of a nice vegetable soup.


  1. sounds great, gunna try this today. I don't have broth so I'll probably just add spiced water or sumtin. Cheers

  2. Sweet. Thank you! This is exactly what I was looking for. I heard about freezing it and chucked the package I'd just bought into the freezer without reading up on the process first. So, of course every recipe I find says "Cut up, drain, and then freeze the tofu..." Thanks for the tips. Will try this out in the next day or two.

    1. Jared, how did it turn out? I actually haven't made these in a while now. I'm going to have to freeze some tofu this week ;)

    2. It was really good. I've only cooked tofu once before, and it was pretty unmemorable. Yours is a smart method with a lot of versatility. I couldn't stop thinking about little modifications and other recipes it would work with or in. Super simple to boot. Thanks for sharing!