Mushroom-smothered tofu from The Chinese Vegan Kitchen: More Than 225 Meat-Free, Egg-Free, Dairy-Free Dishes from the Culinary Regions of China (page 117) by Donna Klein

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Notes about this recipe

  • cilantrolime on July 28, 2020

    The method is good but the sauce doesn’t taste very good. Next time I’ll replace dark soy sauce with light soy sauce or maybe hoisin and also add some corn starch to thicken the sauce. Half a cup of broth is too much.

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