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Re: Silken tofu again


It seems people use silken tofu mainly in sauces, smoothies and desserts.
Since it is the only low-fat variety I can get here I wonder if the
techniques used for regular tofu to change the texture (freezing,
microwaving, etc.) would work for silken.  I read somewhere that you
shouldn't freeze silken tofu (it didn't say why not), but has anyone tried it?