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Reply to "Cooking with tofu - some questions"
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[quote=Anonymous]Have you tried making it with soft tofu? You'll have to go to asian grocery stores, since all the tofu I've seen in local supermarkets are all firm/very firm types (they also taste terrible). Tofu comes in silken soft/soft/medium/firm/very firm degree of firmness, aka water content. (hence all those tips to dry/squeeze out water). You have to be very careful with silk/soft tofu, but they're amazing fried if you can batter them without crumbling them.[/quote]
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