https://tastykitchen.com/recipes/special-dietary-needs/vegetarian/vietnamese-tofu-with-cucumber-slaw/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/special-dietary-needs/vegetarian/vietnamese-tofu-with-cucumber-slaw/comment-page-1/#comment-54936 Thu, 27 Jan 2011 01:34:10 +0000 https://tastykitchen.com/recipes/?p=108697#comment-54936 Thanks, jeniferlouise! I’m not sure of the exact science behind the freeze/thaw method, but it lets A LOT of the water leach out of the tofu before you cook it; much more than just pressing the tofu. It’s drier and chewier once its thawed. It will absorb so much more flavor, and its texture is more akin to meat than an egg white when cooked. Do try it!

]]> https://tastykitchen.com/recipes/special-dietary-needs/vegetarian/vietnamese-tofu-with-cucumber-slaw/comment-page-1/#comment-54041 Fri, 21 Jan 2011 22:27:37 +0000 https://tastykitchen.com/recipes/?p=108697#comment-54041 this sounds great! even though the marinade has lotss of ingredients, it’s all stuff i have on hand! so it should be a relatively inexpensive dish. i do have a question though, what is the purpose in freezing and then thawing the tofu? i’m not sure i’ve ever seen that technique in preparing tofu before! Thanks for the recipe!

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