Freeze for Later Resources

[redikolous]

I'm looking for more resources on foods that you prep and freeze for later. Whether it's adapting dishes you usually make into freeze for later or foods explicitly made for that. I'd also like things on defrosting safely and properly. I've read all the posts here and it's helpful, but I'm looking for more. (I know that these may seem like

Comments

[leatherfemme]

Cooked beans freeze very well, as do grains. Then you can just add in some veggies and you have a meal.

For desserts, make your cookie dough up until the point you put them in the oven, freeze (on cookie sheet first to keep from sticking if you have the room), seal up then pull out as many as you want to bake at that time. Same trick for pie filling. Prep up until in the pan, place in a bag, place in pie tin then freeze. That way you just have to plop it in the pie tin and bake.

For tofu, have fun here:
http://www.101cookbooks.com/ingredient/tofu

Here's my favorite go-to tofu marinade:
equal parts soy sauce and rice vinegar (maybe 1/2 cup each)
powdered ginger, garlic (abt 1 tsp)
few squirts of Sriracha
1-2 TB rice wine or sherry
1-2 tsp toasted sesame oil
red chili flakes (optional)
mix well and adjust as desired. It should be strong
Add in one block of extra firm tofu cut in 1/2 inch cubes
add in some veggie stock to cover
marinate for 1/2 hour up to 24+ hours
Add to stir fry or cook separately (hot frying pan with (softer) or without (will caramelize) the marinade and add to your favorite dish (great on squash soup) or serve on its own with veggies and rice.

If you want to play with the texture, try freezing the tofu block (the one in the tub sitting in liquid). Just toss the whole thing in the freezer. Then thaw, slice in half and press between two plates with a weight on top. It'll be quite chewy and will take the marinade really well.

[redikolous]

This is great, I see all sorts of great pictures of tofu and I'm always wondering how it's done. Thank you!