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.