Tag: Tofu texture

According to the USDA, frozen food remains safe almost indefinitely, and this includes tofu. If you are wondering, 'is tofu still good if it froze?', the answer is yes, and this process can actually improve its texture for specific recipes. Freezing alters the cellular structure, making it more porous, spongy, and firm after thawing.

Originating in China over 2,000 years ago, tofu has long been prized for its versatility. So, what can tofu be compared to in terms of taste and texture? The answer depends on its preparation, as this bean curd's mild flavor profile can adapt to mimic everything from chicken to cheese.

While tofu has been a staple in Asian cuisine for over 2,000 years, its different forms, particularly the distinction between normal and silken, remain a point of confusion for many home cooks. Understanding the core differences is key to achieving the right texture and consistency in your culinary creations.