I know that freezing tofu changes its texture, but I'm not sure how! What is previously frozen tofu good for and what kind of tofu freezes well? I usually have extra firm, but also have firm silken. Would it still be good to fry or does it work best 'scrambled'?
As a tofu consumer for more years than I can remember, I really should know these answers!
|Sesame salad dressing||Supertaster||9||1 year 26 weeks ago|
|Authentic paella?||maki||10||1 year 27 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 30 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 32 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 32 weeks ago|