This recipe uses the type of tofu you find on the regular shelves labeled "firm silken". You do NOT want the refrigerated kind of tofu here. The word silken is very important to see on the package. :) I like them best when they're cooled in the fridge and then fried later. Otherwise they're a little soft. The taste of these is absolutely amazing.
This is from the book The Vegetarian Compass, by Karen Hubert Allison. If you like the recipe, please buy her book. The rest of the recipes are just as good. Submitted by: TEJOLOTE