Does anyone have any favorite tofu marinades they’d like to share? I just discovered freezing tofu as a method of getting the water out of it, and it’s the first tofu I’ve actually enjoyed the texture of . It could use a little flavor though!
Does anyone have any favorite tofu marinades they’d like to share? I just discovered freezing tofu as a method of getting the water out of it, and it’s the first tofu I’ve actually enjoyed the texture of . It could use a little flavor though!
When you freeze tofu do you do you press it prior? Or do you press it after it thaws? Or both? What’s the best meathod?
I asked the expert and he says both.
@jzzvid @thegiddystitcher press it first. Thaw it and give it another. This make it real dense, making it a fun texture