In article >,
Nick Cramer > wrote:

> Un has used it in soups, noodle and Thai curry dishes for me. She's added
> fish, chicken, pork, daikon, bok choi and of course, garlic, mushroom,
> ginger, hot peppers, etc. It seems to absorb the flavors of what it's
> cooked with.

I grew up eating tofu, and when I was a kid it was somewhat exotic. We
had to buy it (out of a bucket) from the back of an Asian gift store on
Broadway or go down to Chinatown. We never dreamed of growing up in a
world in which we could buy it in most supermarkets.

I have a tub in my fridge right now. I use it in stirfries, sour-hot
soup, pork soup with cabbage, and so on.

PP
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"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
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