Tofu - more questions

[Guest guest]

Hello all,

 

I, too, am not terribly fond :-) of tofu. However, i have heard

there are great differences between tofu - Chinese/Japanese/Silken -

and, of course, fresh.

 

Fresh tofu can also be purchased at many Asian markets.

 

But i have been thinking of making my own. (i make yogurt and that is

easy, and straining it for 'cheese')...

 

So, for the tofu fanatics - just what is the difference? and why

would you use one over the other? I understand 'soft' tofu is for

puddings, pies, smoothies, etc. Firm/extra firm for slices, frying,

etc.

 

If i buy one package of 'silken extra firm' and 'regular' extra firm,

is there a noticeable difference?

 

As an aside, i have a package of frozen tofu sitting in my cupboard

for almost a year staring at me..........not sure what to do with

it :-)

 

issy