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Adrianna Tan

I really want to get beyond the 'silken / soft / firm / extra firm tofu' categories that most people know in the West. Tofu is so much more than that. To me that is just different firmness of ONE tofu, not many types of tofu. Usually this way of thinking about tofu ignores the important properties of tofu naming for me:

What is the exterior like? Is it pressed? Is it puffy or not?

May 01, 2024, 07:38 PM·Quiet public·Web
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