Date: 2011-11-29 09:25 pm (UTC)
kake: The word "kake" written in white fixed-font on a black background. (Default)
From: [personal profile] kake
Frozen tofu is exactly what it sounds like — take tofu, freeze it, leave it frozen for a bit (a couple of days up to a couple of months) and then defrost it, squeeze out the water, and use it. The freezing process makes it go all spongy, a bit like when you deep-fry it. The longer you freeze it for, the spongier it gets. I've had it in 火鍋 but I've also used it a lot in Western "meat substitute" style dishes.

The extreme end of frozen tofu is Japanese snow-dried tofu. I bought this once but it was a while ago and I seem to remember I didn't manage to make anything particularly successful with it.
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