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From:	Deborah (Recipes.vegsource.com)
Subject:	frizzen silken tofu
Date:	August 31, 2009 at 8:12 am PST

In Reply to: help- silken tofu ideas needed! posted by Kerri on August 31, 2009 at 7:14 am:

>Is it freezable?

Not really. If you mean will it behave like
frozen waterpack tofu, not at all. If frozen,
silken tofu turns into small, brittle shards.
You can whip these into a sort of cottage-
cheese-ish substance -- which is not totally
useless -- but if you want a meatlike substance
similar to frozen waterpack tofu, this ain't it.

---

>If so, do I take it out of its packaging first,
or freeze it right in the package?

If you do want to try the aforementioned
brittle shardy stuff, it can be frozen
either way. Freezing in the box is easier
at first, but harder to get out of the box.
The other way takes more time at first, but
then is easier to get out when frozen.

>Can I use it interchangably with water-packed?

You can sub fresh extra-firm tofu in a stir-fry,
if handled and stirred gently (it's much more
breakable).

---

Silken Tofu "Chicken"

Cut 1 box ex-firm silken Tofu into 4 pieces.
Put the pieces into a clean dishtowel.
Put on a plate.
Press down with a moderate weight for 1 hour.
Simmer this pressed Tofu in vegetarian "chicken"
bouillon.
Use as a chicken substitute.

---

Add diced firm or ex-firm silken tofu
to miso soup. Top with shredded scallion.

---

Creamy Alfredo Sauce for Pasta

1 package silken Tofu
1 Tbs margarine or olive oil
1/4 cup Tofutti Sour Cream (optional, but good!)
2 Tbs Tofutti Better Than Cream Cheese (optional,
but good!)
1/4 cup veg Parmesan
1 tsp garlic granules or powder (or fresh pressed)
Salt and pepper
Soymilk

Put all in blender with 1/2 cup soymilk.
Blend to a creamy sauce, adding sufficient soymilk
to obtain desired consistency.
Heat gently until hot (don't boil it), and serve
over
your favorite pasta.

Variation:

Spinach Almond Alfredo Sauce

To above mixture, add:

1/2 cup chopped spinach
1/4 cup blanched chopped almonds (or walnuts)

Blend and heat as above.

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