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2013-10-06
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Agedashi TofuOne of the common hors d'oeuvre of any Zen dining will be the Agedashi Tofu. This type of appetizer can be prepared either chilled or hot, if deep fried or baked with cheese. For this time round, this delicacy is served at room temperature. The tofu is seems to have been lightly deep fired earlier, from the light crispy batter that is still visible. Then when it is eaten with the brownish condiment that I suppose is diluted shoyu, surprisingly, it is simply toothsome. The bean curd
One of the common hors d'oeuvre of any Zen dining will be the Agedashi Tofu. This type of appetizer can be prepared either chilled or hot, if deep fried or baked with cheese. For this time round, this delicacy is served at room temperature. The tofu is seems to have been lightly deep fired earlier, from the light crispy batter that is still visible. Then when it is eaten with the brownish condiment that I suppose is diluted shoyu, surprisingly, it is simply toothsome. The bean curd is smooth and siky, and its blandness is then complemented but the savory of the sauce that it has been flooded with since arrival. Quite a good try.
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