Freezing Tofu

As a wise young vegan once told me, Tofu takes on the texture of meat after being frozen. So i tried this, and it's true. Well, not really. Meat is meat. The tofu was a lot firmer and had a spongier, less-smooth texture. It was also much easier to slice while frozen. I pan fried it in a little peanut oil until golden so that it was less susceptible to crumbling all over the place when I made my last batch of junk food S&B Hot Golden Curry. (See earlier post on S&B Curry).

Fried tofu and button mushrooms work really well with this stuff: