Hello, beautiful babes, and welcome back to a somewhat unusual but very exciting instalment of Will It Sous Vide?, the column where I make things my immersion circulator.
Tagged With tofu
Hello everyone, and welcome back to Will It Sous Vide?, the weekly column where I make whatever crazy (edible) thing you want me to with my immersion circulator.
If you cook tofu regularly, you know that even buying the extra firm tofu at the store means it will still be a somewhat liquidy and soft -- such is the nature of uncooked tofu. But if you want a tougher, less silky texture for cooking, try freezing it.
