Tofu Christie

[Guest guest]

I use the silker or smooth is desserts, smoothies and sauces. The

extra firm and firm I use for eggless egg salad, fauz tuna salad and

freeze and thaw and toss it into chili and spaghetti sauce dishes or to

deep fry, it holds a firm texture.

 

Hope this is the information you are seeking,

 

Rain

 

, " christie_0131 "

<christie0131 wrote:

>

> Up until now I have only used firm tofu - plain, smoked, marinaded,

> flavoured with basil, hazelnuts etc but always fairly solid stuff in

a

> chunk. This week I found some cartons of Mori Nu Silken Tofu. I

bought

> both soft and firm because I wasn't sure which to get and what one

> would use them each for. I looked at the Mori Nu website but don't

> feel myself to be any the clearer. Can anyone explain to me the

> difference between all these different types of tofu and what one

> would use them for?

> TIA

> Christie

>