— Char Nolan

I love frozen tofu and basically what, uh, you know, we're talking about here is when you freeze tofu and you pressed it, it comes out a different kind of a texture than regular tofu does. Um, because it's basically the water cells are kind of, you know, escaping and tofu, and tofu has a lot of water in it. Um, and when you take it out, you can almost peel it and it's kinda like the texture of like chicken or jackfruit or something like that, you know, where you're peeling it off and it comes out as a very different texture than the way it would, you know, go in and like what we're used to in cubes and stuff like that. So when you, uh, you know, you can use a fork or you can just peel it back and it comes out in more like shreds, which is very different and that's great because the texture is very different as well, so you can use it. Um, like I'll typically, if I have that kind of a form, I'll usually saute it and then use it in something else just to be able to solidify that texture that I'm looking for as well too. And then if you're adding a liquid, it just absorbs a flavor because it's tofu, which is wonderful. So it's wonderful in tacos you could do it, um, in, you know, any place that you would use like a shredded pork or a chicken in and you use that as a replace or recipe for it as well. So, uh, like I said, tacos, one of my favorite. Um, other ways, uh, I use, I use mushrooms for this a lot too, or jackfruit is tortilla soup, but this tofu would actually work wonderful in that too. So it's just looking for that texture I think is the wonderful thing to do it. If you haven't tried, um, you know, freezing tofu, uh, easy to look up the method for it, but you basically just press it, put it in the freezer, bring it back out, let it thaw and then you can, um, peel it like that. It's a wonderful ingredient to be able to use.