Freezing silken tofu
I just realized my mom threw my silken tofu into the freezer with my regular tofu.
Is it still going to work in sauces and whatnot? Will the texture change like it does with regular tofu or am I ok to just thaw it and use it like normal?
Out of curiosity, is there ever a reason to freeze silken tofu?
Is it still going to work in sauces and whatnot? Will the texture change like it does with regular tofu or am I ok to just thaw it and use it like normal?
Out of curiosity, is there ever a reason to freeze silken tofu?