I was not impressed, even after pressing the tofu for hours following the freezing process. Freezing the tofu gave a strange spongy texture that my husband and I both did not think it tasted like meat. I am Asian so I grew up eating tofu and love the taste of tofu - straight out of the package, stir-fried, or dry-fried. But freezing is something I will not bother again. If you want a more solid tofu, try pressing extra-firm tofu, then bake it or dry-fry it. Afterwards, you have a tofu that you can eat alone or dip in breadcrumbs or whatever else your heart desires.
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I was not impressed, even after pressing the tofu for hours following the freezing process. ...