this post was submitted on 25 Mar 2026
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Food and Cooking
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Not really a big fan of tofu, but miso soup just doesn't seem right to me without it -- so, I'm gonna go with miso soup.
Mapo tofu's not bad, though I like it more in spite of the tofu than because of it. (Málà flavoring is fun.)
Deep-fried tofu (like the type added to kitsune udon or the pouches for inarizushi) are something I've always been a little curious about trying to figure out how to make, but I've never really dug into it.