Doing so accomplishes a few things, as Eric Kim wrote this week. Freezing tofu not only extends it past that stamped expiration date, but doing so also removes enough moisture to create a delightfully crisp exterior and pleasantly spongy interior when fried or roasted.
Perhaps best of all, Eric writes of freezing, it also concentrates and accentuates the comforting taste of soybeans. For his crispy tofu (above), you don't need panko or cornstarch.
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