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Reply to "Cooking with tofu - some questions"
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[quote=Anonymous]So, just as a different point of view, I am way too impatient/lazy to leave my tofu under a heavy item to draw out excess moisture so I just fry it straight from the package after draining the water out. Sometimes it'll stick to the pan, sometimes it'll break into pieces and not stay in cubes... but it still tastes fine. Straining the tofu will make it a little more spongier and less mushy, but there's nothing inherently wrong with slightly mushy tofu either. In fact, some dishes are intended to be worked with soft tofu.[/quote]
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