— Mitch Miglis

Um, a little bit. You know, those are two that are very close and we're basically talking about the coagulation that's happening in the soy, um, on those and the firm versus extra firm. There is gonna be a slight difference between the two and you'll see it, it's kind of like if you just took both of 'em and putting it on a cutting board and you just kind of poke them on the side, you'll see. Um, kind of reminds me of like when they're poking Homer in, uh, from the Simpsons in the belly, how long does it actually move? Right? Kinda weird reference, but it's true. Um, on the firm it's definitely going to have a lot more moisture to it. So, um, it's not going to um, you know, hold up as well as the extra firm. The extra firm works wonderfully for doing things like you were talking about before, trying to get those cubes kind of a crispy outside. I typically go towards the extra firm is kinda my go-to, but firm will work in a pinch. You might wanna just release a little bit of a water to it by pressing the tofu a little bit. We're just by wrapping it in a towel, putting a heavy object on top of it so some of the water releases out into that as well. With the extra firm tofu, I don't have to worry about that as much. I can typically just pad it dry and use it right away, but for the firm I might wanna put it in a towel to release some of the moisture out of it. So, um, and that might help on your sticking question as well, the firm versus the extra firm too, just by letting, uh, padding it dry a little bit more.