Firm tofu (regular tofu, Chinese tofu) although drained and pressed, still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
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| - Firm tofu (regular tofu, Chinese tofu) although drained and pressed, still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
- Wikipedia Article About Firm tofu on Wikipedia Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi tōfu) is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (Welsh onions) or grated daikon.
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| - Wikipedia Article About Firm tofu on Wikipedia Agedashi tofu (or agedashi dofu, 揚げ出し豆腐 Agedashi tōfu) is a simple Japanese way to serve hot tofu. Silken (kinugoshi) firm tofu, cut into cubes, is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It's then served in a hot tentsuyu broth made of dashi, mirin, and shō-yu (Japanese soy sauce), and topped with finely chopped negi (Welsh onions) or grated daikon. Agedashi tofu is an old and revered dish. It was included in a 1782 Japanese all-tofu cookbook entitled Tofu Hyakuchin (literally "One hundred Tofu"). Along with chilled tofu (hiyayakko) and simmered tofu (yudofu), agedashi tofu is among the simplest of common tofu dishes.
- Firm tofu (regular tofu, Chinese tofu) although drained and pressed, still contains a great amount of moisture. It has the firmness of raw meat but bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu has the pattern of the muslin used to drain it and is slightly more resilient to damage than its inside. It can be picked up easily with chopsticks.
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