| http://www.w3.org/ns/prov#value | - October 30th, 2009 at 11:06 am my husband makes the japanese version of this delicious dish, mabo dofu, and a trick for keeping the tofu a bit more intact is to pan-fry it first (he???ll often use crushed red pepper flakes and other spices to kick it up). the sides get seared a bit, so it stays together, then you add it to the ???gravy??? to soak up even more flavor.
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