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Reply to "Tips for cooking tofu?"
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[quote=Anonymous]It depends on what you want to do with the tofu. There's usually 4 levels of firmness: Silken - Can be eaten raw (add a sweet ginger drizzle) or small cubes in miso. Very very delicate and will not absorb flavors well. Soft - Does not pick up flavors well (albeit more so than silken), but has a very nice texture. It's often used when deep frying as the breading will soak up flavors much better and provides a very soft inside. Medium - This is your general all purpose work horse. You can do everything from freezing it (changes texture to be more chewy) to soups to stir frys and even deep frying. It picks up flavors very well and you don't have to worry too much about over seasoning. Firm - This is a very difficult tofu to cook well as it will absorb flavors very quickly. You need to be careful not to over season this variety otherwise it will literally soak up all of the flavor and leave the rest of the dish bland.[/quote]
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