In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Frozen Tofu (or Dong Dofu) is made by taking regular tofu (sitting in water), and freezing it, then defrosting it. That’s it. It changes the texture, becoming very spongy, soaking up sauce and liquid very well. This makes it great for soups and hot pot.
Weird spam post above creeps me out, but I hope to see what you do with this de-frozen tofu! I have some in the freezer waiting for use.
Dr. Food, we used it for hot pot this time but my favorite way is using it in Fish Head Soup. I hope my mom teaches me that one soon.