Yellow Tofu

[squirrel]

I had a fright last night when I fished a pack of tofu out of the freezer to defrost - it was YELLOW!

Thankfully it returned to creamy white as it thawed. I nearly threw it out thinking it was some sort of weird mould.

Why does tofu change colour like that?

[Ayashi Foxtail]

I can't answer the question, just ewwwwwwwwwwww

The one that disturbs me is Cheatin' Beef when you get that brown liquid with it (or is that just the shops I go to? lol)

[Gliondrach]

According to this site:

Tofu can be purchased refrigerated and packed in water or packaged in vacuum packed plastic containers. After opening a water pack refrigerated package, drain the fluid, cut off the portion you want, and decide how you are going to store the remainder of the tofu. To maintain its store-bought texture, put it in the refrigerator. To change the tofu's texture and make it tougher (more meat-like), put it in the freezer.
If you want to store it in the refrigerator (which you can do for up to 7 days), cover with fresh cool water. Replace the water daily to prevent it from getting cloudy and making a good home for bacteria. Also be sure that the tofu is completely submerged.

If you want to store it in the freezer, place the drained tofu in an airtight bag or container. The white tofu, once frozen, will turn yellow; but don't worry, when you thaw it, it will become white again. Freezing tofu drastically changes its properties. When you freeze it, thaw it, and squeeze out the water, it will have a more meaty, chewy consistency and will soak up marinades and sauces more readily than non-frozen tofu. (Other ways of changing the hardness of tofu are described in the "Varieties" section of this article.) To squeeze out the water, simply place sliced tofu between paper towels and press with the palm of your hand to remove as much water as possible, or perform the "pressing" technique described earlier. To thaw tofu quickly, microwave it on a paper towel or in a bowl. You can also boil it for 5 to 25 minutes, depending on the size of the tofu chunk. It is usually easier, however, to leave it on a plate on the kitchen counter for a few hours.
quonghop.com/whatistofu.htm

[squirrel]

Thank you Gliondrach - your limitless wisdom to the rescue once again.
Diolch yn fawr

[Gliondrach]

It is true that my wisdom is almost limitless but I can't take credit for that information.

[Fauxmage]

Here I thought this was going to be a recipe for marinating tofu in broth infused with saffron and turmeric. :yum: