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A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt.
Units: US | Metric
Serving Size: 1 (214 g)
Servings Per Recipe: 4
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