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tofu question
Posted: Wed Oct 29, 2008 10:51 am
by fishboot
If I see a recipe for baked tofu, am I supposed to use firm or silken?
Re: tofu question
Posted: Wed Oct 29, 2008 2:14 pm
by bettie, tofu expert
Firm. You pretty much only use silken in soups.
Re: tofu question
Posted: Wed Oct 29, 2008 3:13 pm
by mouse
bettie, tofu expert wrote:Firm. You pretty much only use silken in soups.
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Re: tofu question
Posted: Wed Oct 29, 2008 5:45 pm
by bettie
mouse wrote:bettie, tofu expert wrote:Firm. You pretty much only use silken in soups.
The above answer was brought to you by, "Ask Annika©".
Damn it, someone already owns askannika.com.
Re: tofu question
Posted: Wed Oct 29, 2008 6:02 pm
by fishboot
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.
Re: tofu question
Posted: Tue Nov 11, 2008 12:37 am
by mgan
Please note - silken can also be used for tofu mousse. (Not tofu mouse, that is different).
Silken tofu, soy milk, booze, melted chocolate, cinnamon, blender, martini glasses, chill. Eat.