![]() Both of these kinds of tofu (silken is Japanese soft is Chinese) behave the same way. ![]() (Tofu experts, feel free to enlighten me on the purpose of this particular variety.) Even when I’m crumbling the tofu like in these Tofu Tacos, I still prefer the extra firm, which contains a decent amount of liquid. Straight talk: I don’t know what the point of this tofu is. For cooking tips, check out my post about Crispy Tofu. It still has enough liquid to where you will need to squeeze some of the liquid out. It’s what I always recommend for stir fries, especially if it will be cubed like in this General Tso’s Tofu Stir Fry.
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