everybody should be freezing their tofu. I cut open the package drain the excess liquid cut it up in six or eight pieces, throw it in a baggie in the freezer take it out the next day put it in the fridge and let it thaw. then you can squish a ton of water out of each piece.
Yes, freezing it would be great for those applications. But you can also cut it into thick slices and marinate and use in stir-fries or simply grill, roast or air-fry as well. It's just a matter of personal preference whether you like the more crumbly texture after freezing or the smoother texture without freezing.
everybody should be freezing their tofu. I cut open the package drain the excess liquid cut it up in six or eight pieces, throw it in a baggie in the freezer take it out the next day put it in the fridge and let it thaw. then you can squish a ton of water out of each piece.
Exactly! It creates a delicious texture :)
Yup that's exactly what I do...then I marinate it and bake it the next day...taste just like grilled chicken to me😋
Which tofu is best for this to ensure stringy like chicken texture?
But when you free and crumble it looks more like groundmeat in chili and sloppy Joe's, etc.
Yes, freezing it would be great for those applications. But you can also cut it into thick slices and marinate and use in stir-fries or simply grill, roast or air-fry as well. It's just a matter of personal preference whether you like the more crumbly texture after freezing or the smoother texture without freezing.