Tofu-reeze Or Not Tofu-reeze

Last night I made some fairly unremarkable cabbage and tofu stir fry, but as with most stir fry dishes, its hard to go wrong. The big revelation for the night, however, was the magical effects of freezing your tofu and then letting it thaw before you cook it. It completely changes the texture, making it tougher, as well as causing it to better soak up flavors. I'm not sure how I could be a vegetarian for this long and not know about this. For the details of freezing tofu, you can read another blog's post about it here.