引用:
原帖由 mugen-purin 於 2009-6-30 04:21 PM 發表 
to break the bonds by putting them in the freeze?
I don't know the detail
I guess, the frozen water inside will freeze
Water will expand during the phase to be ice
It will make the tofu a bit sponge ( got expanded )
It may allow more sauce to "flow in" the tofu instead of diffusion which is a slow process, comparing the time we cook the tofu
