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So I'm looking at the Sanctuary salad from Appetite for Reduction. The dressing calls for vacume packed silken tofu but I'm pretty sure my store only carries refridgerated silken tofu. My question is can I use the refridgerated instead of the shelf stable kind? Is there much of a difference? Another question is in the recipe she says cut the tofu into 1in cubes and blanch them in boiling water for 2mins. The silken tofu I've seen is custard like so I'm confused as to how to cut it into anything and what will happen to the stuff when I put it in the water? Any help is sooo apreciated... I'm so confused lol.
Audrey
Audrey