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Tofu Question

Steve | Mar 28, 201409:39 AM

Yesterday I had a dubu jungol (a kind of tofu stew/soup) at a Korean restaurant and the tofu had a gorgeous, pronounced soy flavor like you'd get from a very fresh soy milk. But this is not always the case, no matter how fresh the tofu is. What accounts for this discrepancy? Is this flavor not always desirable?

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