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This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

Source: Everyday Food, April 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating.

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