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김치순ë‘부찌게 [Kimchi-Soon-Tofu-Jjigye] Here is our soup du jour! I love the look of a raw egg in my ttukbaegi , a traditional Korean hot pot. Ttukbaegi makes a perfect cooking/ serving ware for most Korean guk (soups) or jjigye (stew), as it naturally

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Soft tofu is much less dense - ideal for blending into dressings and sauces. It can be used to reduce the amount of egg used in a recipe and to replace sour cream or yogurt. Soft tofu also is lower in both protein and fat.

more recipes like: Nona's Tableside Homemade Soft Tofu "Although somewhat similar to silken (soft) tofu since no weight is placed on tofu to extract liquid, this type of tofu is not quite silken in texture. If is much softer and fluffier than silken and does not have the crisp form cutting

Method Boil 4 qts. of water in a large pot. Blanch spinach for 1 min.; drain in colander. Stir 1/2 tsp. salt and 1 Tbsp. olive oil into water. Add pasta to water; boil for 10-12 mins. Drain and rinse pasta in cold water, lay pasta flat on cutting board. Saute onions in 2 Tbsp. olive oil for 1 min.

Heat up a skillet. Add olive oil to pan and let it get hot. Put all the veggies and tofu in at the same time. Cook until the veggies are the way you like them. I like mine to be really cooked. Some may prefer to keep them a little firm.
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Soft Tofu Recipe