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[quote=Anonymous]Going to try some very basic fried or baked tofu for picky eaters tonight - I just want to keep it basic for now (no soy or strong flavors), but I've never really made tofu personally. I've gathered the best way to do this is to use the super firm tofu and then squeeze out the excess liquid somehow. Just looking for tips - how long to press it, and does it generally come out best from frying or baking (or air frying)? Best breading to use? Thanks![/quote]
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