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Freezing tofu - that has it's pros and cons. Some people really like the texture, but I feel it makes it dry and too spongey for me. For freezing, you want to use fresh, water-packed tofu, drain it, wrap it airtight, and then freeze it. I know some people who swear by it this way to crumble up in chilis and stews.
Definitely try it marinated and baked. it's great! the texture of fresh, pressed tofu is more my style, but you should try both and see what you like. You could cook half of it, freeze the other half, and I bet if you only eat half at a time, you'll want the other half long before it goes bad - oh, and cooked and fresh last about 5 - 7 days in the fridge, so don't buy it too far in advance.
hm, I don't know what to sub for the plum paste - it has a very unusual and distinct flavor - I googled and found a few places you can order it from:
http://www.simply-natural.biz/natural_foods_Umeboshi-Plums-Paste.php
http://www.qualitynaturalfoods.com/shopnew/umeboshi.html
it's used a lot in macrobiotic cooking.
thanks for your encouragement and for looking at the recipes !
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I'm definitely no cook but tofu is easy to work with. I'm one of those that loves the texture of it once it's frozen. After I defrost it, I put it in a marinade of soy sauces, rosemary, sage, a little voo & nutritional yeast. I let it soak overnight. Then I take it out, cut it into cubes & roll it in flavored bread crumbs. Bake at 450 for about 15-20 minutes. They end up tasting like chicken nuggest & I server them over rice or in a stir fry.
I've even caught my DH nibbling on them when he thought I wasn't looking 
Meryl
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You Betcha!
#156609 - 03/03/05 03:28 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Here's the BEST recipe I've ever made from tofu:
Tofu Chili
Tofu is tasteless, you're right, but it takes on the flavors you give it. In any recipe that calls for tofu, you "marinate" the tofu in the seasonings for awhile so that it absorbs the flavor. Hubby never knows that my dishes have tofu in them; he just knows they taste great, which is all he cares about.
Check out the recipe index in the Recipe Board here; there are other great tofu dishes -- I recall, in particular, a tofu mousse that's to die for.
Enjoy!
Bev 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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About the spongy tofu...
does pressing out the liquid make it less spongy? I've been a vegetarian for a few years, but HATE the spongy texture of tofu.
Any tips to make it less...uh...spongy?
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