On Wed, 14 Feb 2007 12:14:20 -0800, "TammyM" >
wrote:

>
>"Christine Dabney" > wrote in message

>> I just started some ground pork defrosting. I am going to make Ma-Po
>> Tofu tonight from the eGullet tutorial.
>> http://forums.egullet.org/index.php?showtopic=77679
><snip>
>
>I wonder why they're using silken tofu instead of regular? I would think
>regular would be more suitable for this dish. Ideas?
>
>TammyM
>

Well, the times I have had it in restaurants, it seemed to be a very
soft tofu. It just sort of melds with the sauce, not melting, but
just melds really well with it. The texture is very soothing.

This is Chinese comfort food....so I think the silken/soft tofu is
just perfect for that.

By the way, I am not using silken tofu, but soft tofu.

I don't know other reasons for using soft/silken tofu for it. Maybe
Aem has some ideas? Anyone else?

Christine