Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.
EDIT: Cooking not making tofu.
this post was submitted on 23 Jul 2023
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Food and Cooking
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Ah, cooking it, I thought you meant actually making it.
I aways freeze it then press it for at least 12 hrs. Can't stand it squidgy in the middle.
That looks good. Agree with the ginger swap, thinks fresh is much nicer. More gingery 🤤
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.