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Discussion Starter · #1 ·
What's up with that? I'm pretty sure tofu isn't SUPPOSED to be that gooey. Anyone have any ideas how to firm that stuff up? Because I've found it unpalatable every time I've tried it.
 

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Discussion Starter · #4 ·
Ah yes. I am using Silken with the one I bought as it was all I found in the supermarket here- but whilst eating out, the tofu I have tried in restaurants has also been extremely gooey. Which is the most common variety one would come across?
 
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