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From:	Deborah (Recipes.vegsource.com)
Subject:	Tofu Texture, Frozen I'm Supposin'
Date:	June 2, 2009 at 7:33 pm PST

In Reply to: Tofu Texture posted by Kelsey on June 2, 2009 at 3:46 pm:

If you press the tofu gently before
freezing, it will be easier to work with.

You can do this with whole or sliced tofu.

It keeps for months.

----

To make thawed tofu "meaty", simmer it
for 30 minutes or more in a "meaty" broth
made with water and bouillon powder.
("beef", "chicken", etc).

Then put it into your recipe. Yum!

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