Submitted by anon. on Wed, 2009-11-04 01:10
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!