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When I lived in Georgia I used to go to this fantastic little joint that sold tofu burritos. The tofu was, for lack of a better descriptor, fluffy. It was the tastest thing I've ever had.<br><br><br><br>
A friend of mine asked for the recipe and they told her that it involved yeast and some other spices (cumin, and chili powder, ect.). I've tried a few different ways and nothing has worked at all.<br><br><br><br>
I am very eager to see if anyone knows the secret behind making "fluffy" tofu.<br><br><br><br>
Please let me know!
 

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i know exactly what you are talking about. i go to this thai restaurant and the tofu is the best thing in the world. it is so fluffy and so amazing. i plan on asking them how thye do it when i go back tonight so i will let you know.
 

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It sounds like you have to start out by buying the right texture of tofu. The texture of tofu varies wildly from brand to brand.<br><br><br><br>
I've got a hunch, though: Buy a firm block of Melissa's tofu, freeze it for 24 hours, let it thraw, and then set a heavy plate on it for an hour or two to let the water out. I have a feeling you'll be a little closer to the fluffy "texture". It may make it "tougher" but it's also more spongy.<br><br><br><br>
Or buy "soft" tofu that is not silken tofu.
 

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Buying fresh tofu from a bulk bin, then freezing it (like froggy mentioned) might be the secret. Many commercial places buy their tofu fresh in bulk and it comes in big these big vats and tastes totally different.<br><br><br><br>
Is it "fluffy" like air pockets in the solid piece of tofu? Sorta spongy like? Or is it "fluffy" in the way scrambled eggs are? Like, is the tofu mashed/scrambled with ingredients?
 

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It sounds like this <a href="http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=110" target="_blank">http://www.theppk.com/recipes/dbreci...p?RecipeID=110</a>
 

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Yeah... give the soft tofu a try and let us know if that came close. (Not the silken kind. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> )
 
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