submitted 1 year ago* (last edited 1 year ago) by eddietrax@dmv.social to c/food@beehaw.org

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Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.

EDIT: Cooking not making tofu.

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[-] Fauxreigner@beehaw.org 2 points 1 year ago

You press for 12 hours after thawing? Mine always seems to have given up as much liquid as it can after 30 minutes if I've frozen it.

this post was submitted on 23 Jul 2023

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