Freeze thaw overnight squeeze in the morning freeze for 2 more hours thaw squeeze. Chop. During thaws add flavours such as pickled garlic or laoganma. Still not as hard or chewy as I want but I guess to achieve that texture I have to fry the tofu twice or something like that.
That sounds waaay too tedious for me and I don’t think you want to freeze/thaw again… I’ve seen recipes of having something pressing down on the tofu for a few hours in the fridge to squeeze out as much liquid as possible…
I double freeze and squeeze.
Freeze thaw overnight squeeze in the morning freeze for 2 more hours thaw squeeze. Chop. During thaws add flavours such as pickled garlic or laoganma. Still not as hard or chewy as I want but I guess to achieve that texture I have to fry the tofu twice or something like that.
That sounds waaay too tedious for me and I don’t think you want to freeze/thaw again… I’ve seen recipes of having something pressing down on the tofu for a few hours in the fridge to squeeze out as much liquid as possible…
Squeeze and then freeze?