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From:	Kelsey (75.67.235.122)
Subject:	Tofu Texture
Date:	June 2, 2009 at 3:46 pm PST

I've gotten out of practice trying to make tofu "meaty" ... After freezing it for a couple days first, then thawing, is there anything else I should do before putting it into a chicken divan casserole or something similar? Is it better to cut up the tofu into strips and drain prior to freezing, or should I just press the whole block and freeze it that way? How long can I keep it frozen without making it too spongey?

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