You know, I freeze Mori-nu tofu all the time and nothing terrible ever
happens. In fact, one of my favorite winter meals, stuffed acorn
squash, uses frozen tofu. I store one cube in the freezer and one in
the fridge, generally. For most recipes in which I use frozen tofu, I
freeze it, take it out and unpackage it, and then grate it. It works
like a dream and the texture is chewy enough for me but doesn't
replicate meat the way that mock duck does...ugh! I hate that
texture!
So, if anyone knows if this is wrong and I will die someday from
freezing tofu, let me know, would you?
Thanks!
Jeni
Oh, Suzanne, hang in there. I forgot to bring the recipe for noodle
kugel. Sorry. I will have it shortly.
Oh, also. In the last digest there were several references to a
Macro. What is that?
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