— Mary Gerstein

If you are going to use a firm your extra firm firm sometimes medium firm tofu. Yeah after freezing it, you know, I would recommend pressing it. I mean are you can do it either way, but what happens with unpressed tofu is that when the water freezes it expands and it's gonna push apart that curd structure and you're gonna end up with a slightly looser texture right in the finished product. If you can press some of that water out, then you're not gonna have those forces working against the structure of the curd as it freezes. Okay, but you might try it either way and see if you might prefer one or the other in depending on how you will use the the end product. Thank you.