Soy Curls - Freeze Before or After Cooking?
I found a lovely marinade with cumin and sumac and want to save the soy curls. Should I cook them and then freeze, or freeze and then cook?
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I found a lovely marinade with cumin and sumac and want to save the soy curls. Should I cook them and then freeze, or freeze and then cook?
1 Comment
From many years of cooking and eating a vegetarian diet, I remember that freezing first gave tofu more flavor and texture.
Double-checked and found a source that explains why - freezing removers some of the moisture, so you get better (less-diluted) flavor by freezing first and cooking after.
https://www.allrecipes.com/article/can-you-freeze-tofu/#:~:text=But%20you%20can%20also%20actually,meal%20prep%20kind%20of%20person.