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Wow, my tofu "fries" really became crunchy without deep frying. I had assumed that was the propaganda of invidious vegan fabulists. I'm working out heavily and I'm tempted to eat only tofu for protein so when I'm a terrifying slab of muscles I can know it's all ultimately made of bean curd.

If I see a recipe for baked tofu, am I supposed to use firm or silken?