I plan on making something similar to this. She uses extra firm tofu and blends it. The tofu I was planning to get from the Asian grocery store is at least two times the size and cheaper than the small packages but it is soaking in water unlike the regular grocery packets. If I press it long enough will it become extra firm? Or does it not matter since it is being blended. In the video she says use less flour the more firm the tofu. I do not have a tofu press.
Submitted December 18, 2016 at 02:46PM by Veg_n http://ift.tt/2i3RTA6
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