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Just as cheese is made by separating milk into curds (solids) and whey (liquid), so tofu is made by separating soy milk into its solid (bean curd) and liquid (bean whey) components. The more whey that is extracted, the firmer the curd will be. In cheese-making this yields a variety of textures: soft, semisoft, firm, hard, and grating cheese. In tofu the range runs from silken to extra-firm.
Firm and extra-firm tofu are best for stir-frying, baking, or grilling. Soft or silken tofu is best for garnishing a soup or for making sauces. When silken tofu is pureed it is smooth and creamy, and it can be flavored in any number of ways. If you can find only firm tofu, you can still use it in a sauce recipe by reducing the amount by half and adding a few tablespoons of water. The adjustment is important because firm tofu has a greater amount of curd and less liquid in it than silken tofu, so it will cause the sauce to thicken more. Even with the adjustments, the results will not be quite as smooth as when the sauce is made with soft tofu.
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