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I’m doing an independent study about this topic. I have already read some of Tufte’s stuff. What other authors did you end up reading? I’m just starting my research so any pointers would be greatly appreciated.

Adam

It is a sprawling, surreal but flawed epic of intense rabid obsession… ……

I have frozen it outside the package before. Just don’t wrap it in anything or it will stick to it. It can also be harder to defrost (you’ll need to put it in a bowl to be sure to catch all the water running off, etc.) I haven’t had problems with the packaging in the microwave.

There is probably a big difference between freeze dried tofu like koya dofu and frozen tofu. I know that koya dofu has to be slowly reconstituted, rinsed out, etc. before use. Let me know if you have any recipes for koya dofu or know where I could get it in Boston.

1. What do you mean by curry paste? Like we were discussing at lunch, there are many different styles of curry and curry bases. When you specify paste, I think of several Thai varieties.

2. Do you freeze the tofu in its package and original water? For some reason, I think from conversations with other friends, I expected the tofu would be removed from the package, rinsed, and frozen on its own.

For #2, I can ask a Taiwanese and/or a Chinese friend their/her process to get a better idea of what other people do. I was also concerned about the microwave defrosting method, because I would not use the original packaging in the microwave.

I’ve had koya dofu once at a temple on Mount Koya. Maybe I can dig a photo up later.

The pan you have would alter the temperature you are using, etc. The wok might be easiest to handle the spinach but you’d have to be careful about the heat and how fast the liquid reduces.

I guess that frozen tofu like this is similar to Japanese koya-dofu although commercial koya-dofu has to be reconstituted and apparently the reconstitution process can change the flavor. I have a recipe for Japanese freeze-dried tofu with egg (koya-dofu tama-jime) but haven’t tried it and haven’t tried koya-dofu in this. I usually just stick a block of extra firm tofu in the freezer left in the package.

I enjoyed catching up on your AALS coverage. It sounded very familiar to my own experience. Best of luck!