Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.
EDIT: Cooking not making tofu.
this post was submitted on 23 Jul 2023
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Food and Cooking
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Ah, cooking it, I thought you meant actually making it.
I aways freeze it then press it for at least 12 hrs. Can't stand it squidgy in the middle.
That looks good. Agree with the ginger swap, thinks fresh is much nicer. More gingery ๐คค
I've never frozen tofu. Is there a point to doing that for cooking or is it just to keep it 'fresh'? I do usually press it for an hour or so before cooking. I stick slices in clean dish towels between two cutting boards and weight with whatever is handy (cast iron pan, big cans of tomatoes, boxes of wine, whatever).
Always always always use fresh ginger. :-)
Freezing makes it easier to press once thawed, and changes the texture to be a bit meatier and less jelly-like.