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!
|IMPORTANT: If you have a blog on JustBento...||maki||1||2 weeks 6 days ago|
|Kakigori - Japanese shaved ice||Loretta||6||3 weeks 1 day ago|
|Help me through the cauliflower glut||Loretta||24||4 weeks 1 day ago|
|What should I bring back from Japan?||Awfulknitter||5||4 weeks 4 days ago|
|Wal-Mart has Lock And Lock||SewingDiva||5||4 weeks 5 days ago|