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Silken tofu
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<blockquote data-quote="JenniferW" data-source="post: 2104216" data-attributes="member: 191472"><p>Thanks for the reminder about ma po tofu! I lived in China for several years, but never paid attention when I was eating it to exactly what sort of bean curd it was - but I remember a lot of the bean curd then being something half-way between what we buy here as the 'silken' one and the harder one. I should be working on a non-meat version of this as a regular, I think.</p></blockquote><p></p>
[QUOTE="JenniferW, post: 2104216, member: 191472"] Thanks for the reminder about ma po tofu! I lived in China for several years, but never paid attention when I was eating it to exactly what sort of bean curd it was - but I remember a lot of the bean curd then being something half-way between what we buy here as the 'silken' one and the harder one. I should be working on a non-meat version of this as a regular, I think. [/QUOTE]
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