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Reply to "hOW do I cook tofu at home"
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[quote=Anonymous]In addition to PP's recommendation, I also freeze them before it goes bad. When thawed, the texture becomes spongy, like Thai style curd. It kind of reminds me of the vegetable protein that health food stores used to sell. Just squeeze out the excess water, slice and stir fry. It 's also perfect for deep frying due to low moisture content. [/quote]
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