I have a question about the recipe "Burmese Tofu (a.k.a. Chickpea Flour Tofu)" from Sarah Jampel. Can you freeze besan (chickpea flour) tofu? I'd like to make big batches and save some for later use.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
I haven't tried it, but at least one of the commenters had success freezing it, saying, "I make burmese tofu a lot and I love it. This is a new version and I immediately put my besan to soak! Just for everyone's use, chickpea tofu does freeze well. The texture changes a bit but not so much that it renders it useless, and its definitely ok for cooked recipes."
Please enter a valid email address.
Well played. You deserve a cookie.
And how to plan your own menu!
Community Members' Spring Menus
The Scrappy Baking Trick That Takes the Cake (Well, Pie!)
Mediterranean Kitchen Mats in Bold New Patterns
Springy Asparagus Pesto
Off-the-Beaten-Path Picks for Mom