I'm not sure what I could have done wrong, seems pretty basic, but when I thawed the tofu and tried to press it, it was actually mush. It was the consistency of ricotta cheese. It would have had a better texture if I had never frozen it. I started with a "firm" tofu and it ended up mush.

Reviewed On: Jun. 22, 2008

This was actually pretty good. I added some italian seasoning and some italian season salt. It was runnier than I thought it would be, buy still quite tasty.

Reviewed On: Jun. 22, 2008