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Eat smart

Tofu is all about the texture

Each of the three styles of soy bean curd has a purpose

By Debra Samuels
Globe Correspondent / January 6, 2010

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Those large white blocks of tofu can be intimidating. No matter how carefully you prepare them, the dishes never seem as good as they are when you eat out. It’s all a matter of determining which texture you need - firm, soft, or silken - and finding a recipe that suits you. (Full article: 675 words)

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