Irritable Bowel Syndrome Message Boards | Re: Here's a dumb question...

Freezing tofu - that has it's pros and cons. Some people really like the texture, but I feel it makes it dry and too spongey for me. For freezing, you want to use fresh, water-packed tofu, drain it, wrap it airtight, and then freeze it. I know some people who swear by it this way to crumble up in chilis and stews.

Definitely try it marinated and baked. it's great! the texture of fresh, pressed tofu is more my style, but you should try both and see what you like. You could cook half of it, freeze the other half, and I bet if you only eat half at a time, you'll want the other half long before it goes bad - oh, and cooked and fresh last about 5 - 7 days in the fridge, so don't buy it too far in advance.

hm, I don't know what to sub for the plum paste - it has a very unusual and distinct flavor - I googled and found a few places you can order it from:

http://www.simply-natural.biz/natural_foods_Umeboshi-Plums-Paste.php
http://www.qualitynaturalfoods.com/shopnew/umeboshi.html

it's used a lot in macrobiotic cooking.

thanks for your encouragement and for looking at the recipes !

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