?
Pressed/Extra Firm.
(I don’t like pressing my tofu. I just wanna open the packet and dump it in the pan.)
My favorite is crisping it up in an air fryer.
Silken for smoothie, tempeh for a sandwich, regular/firm for air fryer.
I like cooking Seiten, jackfruit, or mushrooms as my meat replacers in recipes.
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.
Pressed / Very firm, which is sadly almost unfindable in :france-cool:
All they sell is fucking silken
