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Once deep-fried, the puffs, unlike fresh bean curd which will perish within 2-3 days even when refrigerated, can be kept for up to 2 weeks in the refrigerator. They are a useful ingredient to use with meat, fish and vegetables as they soak up sauces and add an interesting dimension to the dish. Bean Curd Puffs 11 Dec 2010
A simple but refreshing soup which is also very healthy - a vegetarian's delight. Bean Curd Soup 30 Jan 2009
This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too! Chinese Shrimp & Tofu Soup 20 Nov 2007
Tofu just needs a little loving attention to give it life. This simple treatment gives it masses of flavour, a light, crisp texture on the outside, and a creamy interior. Chinese-spice Tofu and Baby Leaf Salad 24 Mar 2008
A very simple starter to illustrate how plum sauce is used. This dish is simply made up of cubes of deep fried tofu, with plum sauce as a dipping sauce and coriander garnish. Fried Tofu and Plum Sauce (Tuw Hu Tod) 11 Apr 2008
Mapo Tofu Mapo Tofu 23 Aug 2008
Pad Thai is real street food and can be found in many places in Bangkok. Vendors compete and usually cook their unique recipe that has been refined for years. Pad Thai Noodles with Tofu 13 Oct 2008
So called because the mashed tofu is shaped into halved pear-shaped pieces, resembling the celebrated Chinese musical instrument, the Pi Pa. Pi Pa Tofu 23 Oct 2010
You could add any quickly cooked vegetable to this stir-fry - try mangetouts, sugar snap peas, leeks or thin slices of carrot. Spiced Tofu Stir-fry 2 Oct 2008
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9 Recipes Found 
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