HOW TO FREEZE TOFU FOR A BETTER TEXTURE
This ‘freezing tofu’ technique is often used to mimic the texture of meat, I have to give it a try. In the beginning, I was a bit scared because it turned yellow 🙀 luckily it turns back in white after thawing.
In the end, it didn’t disappoint at all, freezing tofu makes it firmer than ever, chewy, and ready to absorb all flavorful marinade! Have you tried this and if not, will you give this a try? 🤔
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