Comments on Profile Post by Hundred Lilies

The same example as Curry in india are different than the curry in japan.
The people adapted the recipe to suit the local's taste.

Hmm from what I tasted, it seems the firm ones are better (if you're making tofu steak). The soft one I got was too soft and I wanted to use it for soup or salad but it simply fell apart. Then I read somewhere that they like silky tofu here to use in smoothies and desserts >.>); so weird...

I just feel so... cheated. How can someone do tofu that wrong? It was all leathery and just yuck, I tell you - yuck! The manufacturer behind the "fake" tofu has definitely never tasted what real tofu is supposed to be like.

._.) Hmm, it's sad once you're used to the good stuff. I bought my soy sauce, sesame oil and sake all from online sources because I knew they were Japanese. The last batch of good kimchi I made was also with stuff from Korea. It was not cheap <.<);

Maybe you just bought a different type of tofu like momo said.
There's multiple tofu for soup, frying, deepfrying, etc