30 янв. 2022 г. · When you freeze your tofu (firm/extra firm), the ice crystals form inside, creating sponge-like holes that make it meatier and chewier in texture. |
11 мая 2023 г. · I usually cut it open, drain it, and then freeze it. And I don't press it after it thaws. But I've never frozen tofu for storage; I freeze it as ... |
21 мар. 2023 г. · I always freeze it, it's the only way I like it - frozen then air fried. It makes it way firmer and easy to squeeze the water from. It holds ... |
1 дек. 2023 г. · I always freeze my tofu. Take out of freezer 2 days before cooking. Before cooking, squeeze it over the sink like an sponge almost! Texture ... |
21 июн. 2024 г. · We do this all the time. We freeze & thaw the tofu before frying. Then freeze the fried nuggets once they've cooled. Partially defrost them in ... |
30 дек. 2023 г. · Freezing it & thawing it again gives it a chewier texture. Draining all the water out gives it a better texture & opens up more pore space for sauces/ spices ... |
15 янв. 2022 г. · Try freezing it in the original packaging. The extra water/ice and limited room for expansion add extra pressure on the tofu. |
1 нояб. 2023 г. · Frozen tofu, thankfully, is nice and easy to cut. I recommend cutting it into 1"x1" cubes, and letting it sit in a marinade until it thaws. My ... |
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