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Foodrhythms

About Recipe

Tofu divides people, much like Marmite. For many it’s too bland, with that awful slimy texture. For others, it’s a versatile ingredient that absorbs flavours well, and with a little ingenuity it can taste marvellous and full of texture. I didn’t really like tofu until my twenties but I LOVE the smell of chau dau fu, the deep fried, smelly, fermented bean curd. There’s just something about that rancid, musty smell… mmmm!

Ingredients

firm tofu, drained

yellow cornmeal

rice / potato flour (not glutinous flour)

salt

ground white pepper

5 spice powder (optional)

coconut oil

See Recipe Procedure

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