"Julia Altshuler" > wrote in message
news
> pamjd wrote:
>> I am trying to recreate a kung pao tofu I had at a restaraunt and it
>> is pretty close except that the tofu cubes are still not the same as
>> the leathery/chewy ones in the restaraunt dish. Any advice would be
>> appreciated.
>
>
> Drain the water from the tofu.
> Wrap in plastic.
> Place in freezer.
> Freeze.
> Thaw in refrigerator.
> Unwrap.
> Squeeze out excess water.
> Now use it your recipe.
> Texture is now leathery.
> Try it before you doubt me.
> It works.
>
>
> --Lia


Yep. That's what I do, and it does indeed work.