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For years, we've been making pasta sauce that incorporates extra firm tofu. To prepare the tofu for crumbling we follow this procedure:cut tofu into piecescover with waterbring to boildrainmash with potato mashersqueeze out water by wrapping in towel and twistingadd to tomato sauceHow does boiling affect the change in the texture of the tofu?
Output:
How does boiling impact the texture of tofu?