But if you want a tougher, less silky texture for cooking, try freezing it.
I was skeptical of this tip when I first read about it.
You freeze the tofu, defrost it, then prepare it as normal, squeezing out the water.
That didnt seem like it would make any difference.
When I pan fried it, it came out much firmer and chewier.
(you might slice the tofu before freezing if you want it to thaw faster.)
No amount of draining, patting dry, or pressing tofu can minimize sogginess as much as freezing does.
Ive seen recipes that recommend this method for kabobs.
Youre Doing It Wrong: Tofu| Slate
Photo by621hjmi.
