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Tofu recipes were created by exclusive chefs at Soba Nippon
Restaurant, one of the most famous Japanese restaurants in New
York city. |
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For
this recipe use House
Premium Tofu, Extra Soft |
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 To
Recipe List |
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| INGREDIENTS: |
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 1
x 12 oz. package House Premium Tofu, |
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Extra Soft, drained |
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2
cup water |
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1
cup sugar |
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2
Tbsp. plum wine or other fruit-based liqueur |
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4
cup mixed fruits, fresh, frozen or canned such as: |
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pineapple, strawberries, melon, papaya, blueberries |
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4
Tbsp. sweet red bean paste* |
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*Available
at most Asian and Gourmet markets |
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| MAKES
FOUR SERVINGS |
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DIRECTIONS:
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In a small saucepan, bring water and sugar to a boil, stirring until
all the sugar is dissolved. Simmer for 5 minutes without stirring.
Remove from heat and cool to room temperature, then chill.
Cut Tofu into ½-inch cubes, and set aside.
When syrup is cold, add plum wine and Tofu. Cover and refrigerate
overnight.
Cut fruits into bite-sized pieces and add to the Tofu mixture, tossing
carefully to combine. Chill 30 minutes.
Place Tofu and fruits into individual bowls.
Top with sweet red bean paste, 1 Tbsp. per serving.
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