For the last couple of years when I say "Hey let's order Chinese takeout" what I mean is "I want to eat the Buddha's Delight from East Asia." There's nothing particularly standout about the rest of their menu (and in fact my husband is still trying to find something full of vegetables and also spicy) but the tofu they put in their Buddha's Delight is some of the best tofu I've ever had. I'm trying to figure out how they do it to see if I can recreate it at home: it's not too soft, and just a tiny bit spongey, and it seems to be made up of many tiny layers and it splits a lot like good mozarella cheese. They use regular silken (I think) tofu in their mapo dofu Am I just buying the wrong kind of tofu or is there some treatment I can apply to my grocery store tofu to make it this awesome? Thanks in advance for any guidance you can provide!
(P.S. I've seen this thread: http://chowhound.chow.com/topics/807665 and I'll be sure to visit the back counter on my next trip to Reliable!)