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 1 points 1 year ago

Freezing makes it easier to press once thawed, and changes the texture to be a bit meatier and less jelly-like.

this post was submitted on 23 Jul 2023

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