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I appreciate some of the clarification regarding types of tofu which I
have been trying to figure out for myself.  I had assumed that you
wouldn't be able to drain 'silken' tofu because it would be too much
like a custard?  The two recipes for Eggplant Garlic Slather (reminds me

of the traditional Babganouj, and the Red Pepper Stew sound
delicicious.  Thank you.