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Extra firm tofu | by Crystl
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Extra firm tofu

removed from package and squeezed just a little. E, this is the tofu that used to get frozen, thawed and then pressed to death before use. That was a bit of a hassle and I don't always plan ahead like I should. I now only get this for applications where the tofu is mixed into other things. Like this tofuball recipe!


(this does work well for miso soup-I'll provide my recipe and technique for that a little later)

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Taken on February 7, 2007