Just Bento

I usually freeze firm tofu, it makes the tofu chewier and more sponge like. I like to use it in casseroles and other dishes where you want something a bit more substantial or where you want it to soak up the the liquid of whatever you are cooking.

Here's a link to a recipe on justbento http://justbento.com/handbook/johbisai/poached-frozen-tofu-fried-frozen-...

I buy tofu that's been pre-frozen regularly.

It's called abura age and it's tofu that's already been fried. If you cut it in half you can make pouches with it.
An easy way to use this kind of tofu is to plunge it in hot water and squeeze it dry with a rolling pin to get rid of excess oil, then you can stuff it with anything you like... sesame seeds and spring onions, mushrooms and garlic, anything, and then toast them under a grill. Or you can make inarizushi with them or eggs in treasure bags. Or just snip them into threads and add to rice or into a stirfry.
They cost about 80p for a packet of three from most of the groceries that sell Japanese and Korean foods, they make a very convenient kitchen staple. Much handier than the packs of fresh tofu as you can use a little at a time.

Thanks for the link - I knew there'd be something on Just Bento, but didn't find it!

I've heard of abura age I think. If it's the stuff I'm thinking of isn't it usually non veggie? I could be thinking of the other pockets/wrappers though. Thanks, but I'm determined to use the tofu I have in the fridge/cupboard first before I try anything else!

Another use for fresh tofu.

I just made this recipe for vegetarian matzoh balls/dumplings:
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=147
I'd never seen tofu used to make matzoh balls before, but boy did it work well.

I'll be freezing some of the batch I just made, the rest will be added to a vegetable stew this evening.

Thanks for that. I probably was thinking of pre-soacked stuff. Which is interesting as now I know I can get some pouches that I had assumed weren't suitable for me!

Thanks all :-)