Guest guest Posted March 25, 2006 Report Share Posted March 25, 2006 Hi Maria-I use silken tofu often for desserts, sauces and smoothies. Extra firm and firm for stir fries, baking, using to stuff shells, that type recipe. I freeze the firm or extra firm and thaw and it takes on a chexy texture and I then use for recipes like faux tuna salad or to bread and fry as a tofu steak. Maybe this will help you some, Sue Quote Link to comment Share on other sites More sharing options...
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