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Tofu...freezing after baking?

(2 Posts)
bionicnemonic Sun 24-Feb-19 14:33:11

Hi...I usually use cauldron firm tofu, drained, pressed, cubed and baked for 25 minutes, nice and crunchy.
Has anyone frozen it after baking? How does it fare? Just wondering if it’s worth baking in batches and then freezing... thanks!

klendraa Sat 18-May-19 12:21:37

it works. It changes the texture mainly

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