What happens when you freeze tofu, and why might want to do it on purpose? A happy accident led to a great culinary exploration!

RECIPES I USED:
Thai Sukiyaki (for the silken tofu): https://hot-thai-kitchen.com/suki-nam/
Hot Thai Chicken (the sauce for tossing tofu): https://hot-thai-kitchen.com/hot-thai...
Pad Prik King Red Curry Stir Fry: https://hot-thai-kitchen.com/gai-pad-...
5-Spice Egg & Pork Belly Stew: https://hot-thai-kitchen.com/kai-palo/

BLOG POST: https://hot-thai-kitchen.com/frozen-t...

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MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen

MY COOKBOOK: https://hot-thai-kitchen.com/htk-cook...

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com