HOW TO COOK TOFU

Did anyone else buy the tofu last week when it was on sale? I did and gave it to my daughter. She was so excited! Recently I read an article about tofu that I thought was interesting. Have you ever e Been in a restaurant and noticed the tofu had a distinct spongy texture that allowed it to soak up more sauce in the dish? This texture is produced by freezing the tofu solid before thawing and cooking it. As it freezes, the ice crystals expand pushing apart the protein network. When thawed the water drains away leaving the tofu with a spongy consistency that is highly absorbent. To freeze, simply freeze extra-firm tofu into 1/2 to 3/4 inch thick slabs, spread on a single layer on baking sheet, and freeze overnight. Then place in a freezer bag and stored in freezer for up to a month. To use, thaw at room temperature and press each slab gently to expel any remaining water before cooking.