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About Extra-firm tofu Edit
Wikipedia Article About Extra-firm tofu on Wikipedia
An extra firm variety of tofu with the least amount of moisture of all fresh tofus. Has the firmness of fully cooked meat and a somewhat rubbery feel. When sliced thinly, this tofu can be crumbled easily. The skin of this form of tofu has the pattern of the muslin used to drain and press it. Western firm tofu is milled and reformed after the pressing and sometimes lacks the skin with its cloth patterning. One variety of dried tofu pressed especially flat and is sliced into long strings with a cross section smaller than 2 mm × 2 mm. This shredded dried tofu (荳乾絲, doù gān sī in Chinese) is usually served cold like noodles, similar to Japanese aburage.