I hear a lot of people say “yeah, get the extra firm tofu and then press it overnight in the fridge so that you can get it even firmer” and I’m like “am I the only one who actually likes a soft tofu?” I think the extra firm people are trying to get a meat-like texture so they do everything they can to squeeze out the water, but I really appreciate a medium or even soft tofu. The texture is really nice, like fresh mozzarella.
l find pressing to be a waste of time anyway, it’s a very marginal gain and you can usually find super firm (vacuum sealed packs instead of water packs) or switch to tempeh/seitan for lower moisture content.
I hear a lot of people say “yeah, get the extra firm tofu and then press it overnight in the fridge so that you can get it even firmer” and I’m like “am I the only one who actually likes a soft tofu?” I think the extra firm people are trying to get a meat-like texture so they do everything they can to squeeze out the water, but I really appreciate a medium or even soft tofu. The texture is really nice, like fresh mozzarella.
l find pressing to be a waste of time anyway, it’s a very marginal gain and you can usually find super firm (vacuum sealed packs instead of water packs) or switch to tempeh/seitan for lower moisture content.
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tofu shouldn't replace meat. it's its own thing and it's great as it is. all types of tofu are good in the dish that's right for them.
except japanese egg tofu, that stuff is crap
It really depends what you're doing with it, all tofu is valid.