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Reply to "tofu - firm vs extra firm"
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[quote=Anonymous][quote=Anonymous]I always buy the most firm tofu possible unless the recipe specifically says not to. Then I drain it, wrap it in a clean kitchen towel, and put something heavy on top (like a cast iron pan or big can of tomatoes), and let it sit for 15 minutes. [/quote] This is OP and I do the same, but my standard preparation is to cube it and stir fry or roast it. This time I want to crumble it so it resembles ground meat, and I wasn’t sure if extra firm will crumble (or otoh if firm tofu is too loose to crumble). [/quote]
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