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To make this protein-packed soup totally plant-based, simply skip the anchovies and swap the sour cream for a dairy-free version, or substitute coconut cream or yogurt. Ta-da. Get the recipe. 29 ...
1. In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
High-Protein Mason Jar Salad. Ali Redmond. Mason jar salads make for a convenient lunch that can easily be taken on the go or enjoyed at home. With just a few ingredients, you have a well-rounded ...
Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel-lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.
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Stinky tofu (Chinese: 臭豆腐; pinyin: chòu dòufu) is a Chinese form of fermented tofu that has a strong odor. It is usually sold at night markets or roadside stands as a snack, or in lunch bars as a side dish, rather than in restaurants. Traditionally the dish is fermented in a brine with vegetables and meat, sometimes for months.
Sundubu-jjigae [1] (Korean: 순두부찌개) is a jjigae in Korean cuisine.The dish is made with freshly curdled extra soft tofu (sundubu) which has not been strained and pressed, vegetables, sometimes mushrooms, onion, optional seafood (commonly oysters, mussels, clams and shrimp), optional meat (commonly beef or pork), and gochujang or gochugaru.
Stinky tofu is a form of fermented tofu that has a strong odor. Agedashi dōfu – Japanese tofu dish. Bai ye – Chinese and Japanese food made from soybeans. Pages displaying short descriptions of redirect targets. Bún ốc – Vietnamese soup. Chanpurū – Japanese dish. Doenjang jjigae – Korean dish of soybean paste stew.
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