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2–4
, depending on what you do with itEasy
By Jack Monroe
Published 2019
I love tofu, as a relatively new convert to the wonder of pressed bean curds, but I hear from my readers regularly that it is difficult to master, or intimidating, or that they just don’t know where to start. And I empathise, because for years I felt exactly the same. I can’t remember when exactly I decided to tackle it, but I’m glad I did.
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