[CH] Re: Tofu

George Nelson (70431.3065@compuserve.com)
Tue, 19 Nov 2002 22:17:43 -0500

Tofu texture is like egg-white, especially the firm tofu.  Silken tofu
would be more like a soft-cooked egg white.  Doug in BC is right about Ma
Po Tofu belonging in a culinary Pantheon.  My favorite is cubes of tofu in
chicken broth with spinach.  It would work in chicken soup.  It would work
in chicken soup with chile strips (rajas).

George Nelson