cross-posted from: https://lemmy.ml/post/45012342
i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?
cross-posted from: https://lemmy.ml/post/45012342
i’ve been preparing mine the same few ways for a while and i’d like to get some more ideas and make a change. how do you prepare yours?
Not really a big fan of tofu, but miso soup just doesn’t seem right to me without it – so, I’m gonna go with miso soup.
Mapo tofu’s not bad, though I like it more in spite of the tofu than because of it. (Málà flavoring is fun.)
Deep-fried tofu (like the type added to kitsune udon or the pouches for inarizushi) are something I’ve always been a little curious about trying to figure out how to make, but I’ve never really dug into it.