— Mary Gerstein

You know when I freeze tofu, I almost always do it with the goal of using it. In certain applications where I want that, you know, then thought tofu just to have a little bit of that shift in texture that comes from the freezing in particular. The one application is where we see like a tofu scramble where you want to break up that tofu and the freezing actually just kind of shifts the texture of that tofu a bit. And probably less important in those scenarios to do a pressing before you freeze. But if I were to freeze it. I'd be thinking about using it in those applications. I haven't. I don't think really ever pressed it and then froze it. And then thought it and you know done a test to see how that difference. You know, what the difference is. Between that product and the product that was just, you know, taken out of the package and Frozen and then thought I made into a scramble or those sorts of things, but I probably just treat it as an experiment and see what what was going to work. I don't see any harm impressing it beforehand. I don't know that I don't want to press. After it seems like, you know, maybe during the thawing process it can also be pressed but it seems like at that point might just be best to you know, break it apart and do that that scramble. method.