Karen Jupiter wrote:
> Has anyone ever frozen tofu and defrosted it before cooking? I have
> heard that it gives the tofu an interesting and crunchy consistency.
I do this a lot. Drain the excess water and squeeze out as much as you
can; wrap the tofu so it doesn't get freezer burn and freeze. Thaw and
slice. The frozen tofu will lose its creamy consistency and become more
solid/rubbery. (In this case "rubbery" is a good thing!) You can
marinade it or use as is in place of other protein in soups, chili; or
cover with crumbs and bake.