Instructions: ***** NONE
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I know Im a little behind, but I thought Id contribute something to the crumbly tofu discussion that was going on last week. Someone mentioned freezing tofu seems to make it less crumbly. My grandmother does this and it really helps. (Do I have the only tofu-eating grandparents in the US?)

She also sometimes cubes the tofu after it thaws and then tosses it in boiling water, like pasta. This changes the texture considerably so that it is chewy and spongy. She then puts it in a bean casserole, but I think its a nice texture for stir-fry as well. BUT, I have never tried this with the silken tofu, so I dont know how it works there. I was going to try it before posting, but Ive got a BIG test coming up, so I thought Id just give it to you as is. If this doesnt work, I can get more detailed instructions from her.

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