January 23, 2013
[Photograph: Lauren Rothman]
Note: The ingredients in the recipe will require a trip to an Asian supermarket. Look for medium or firm silken tofu, as anything softer will fall apart.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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