I was recently asked if I was interested in taking home some blocks of tofu. Being a huge fan, I said yes with much enthusiasm, forgetting to ask what KIND... Now I find myself with lots of silken tofu (I usually get at LEAST firm and find the silken kinda slimy in general) and am wondering how I could cook it so that it toasts/bakes/firms up a bit as opposed to getting all melty. Any recipe ideas?
Posted on: Fri, 28 Mar 2014 23:53:15 +0000
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