This will remove any excess moisture from your tofu allowing it to crisp up when you fry it. Finally set something heavy on the top tray to weigh it all down. Add several more layers of paper towels on top of the tofu, then place another tray on top of that. Remove the tofu from its packaging and place on top of the paper towels. As soon as you are ready to use, line a tray with several sheets of paper towels.
If you plan on using tofu in this recipe it is important that you buy the firmest possible tofu you can get. After 30 minutes, rinse everything off and you are finished. This method only requires that you mix some baking soda in a little bit of water and soak the sliced meat in it for 30 minutes. This technique works when your meat is sliced thinly and can be used for beef, chicken, or pork. The one I tend to gravitate towards is the Baking Soda Technique. There are several different techniques when it comes to velveting your chicken. This is an optional step but I have found that if you velvet your chicken in freezer meals the chicken comes out incredible, even breast meat!! It doesn’t take very long and it’s totally worth it!! Velveting the chicken is a technique used by Asian restaurants to deliver tender and juicy chicken every time. On a medium high heat toss everything together till the noodles have absorbed the sauce and everything has been warmed through. I’m sure you’ll want to enjoy this for lunch or dinner the day you cook it, so all you have to do is add some of your cooked chicken, sauce, and prepared vegetables to a skillet and toss in some prepared “softened” pad Thai noodles (the noodles have to be prepared ahead of time – see package instructions). The “prepared base” will be everything we need to just heat and serve which makes this freezer meal ultra convenient. This technique is not uncommon in restaurants that want to plan ahead. I’ve tried to incorporate the noodles as a freezer dish but they just get too soggy on the reheat so we will just be creating a “base” (chicken, sauce, and vegetables) for this pad Thai. The only thing we will not be adding is the noodles. Once finished we’ll assemble the dish and place it in freezer friendly containers. To make this a freezer friendly Pad Thai we will be cooking all of the ingredients separately. Turn this classic Thai dish into a freezer meal.
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