{"id":2418,"date":"2009-02-01T00:35:21","date_gmt":"2009-02-01T04:35:21","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=2418"},"modified":"2009-02-01T00:53:20","modified_gmt":"2009-02-01T04:53:20","slug":"beef-and-fried-tofu%e6%8f%9a%e3%81%92%e8%b1%86%e8%85%90%e3%81%a8%e3%83%94%e3%83%bc%e3%83%9e%e3%83%b3%e3%81%a7%e9%ba%bb%e5%a9%86%e8%b1%86%e8%85%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=2418&lang=en","title":{"rendered":"Beef and Fried Tofu
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Beef and Fried Tofu<\/strong>
\nDinner January 30, 2009<\/em><\/p>\n

Medium-firm tofu was cut into small cubes, coated with corn starch, and deep-fried. I like to deep-fry tofu, because it makes the outside nice and crunchy, and keep the inside still soft. It also gives an additional flavor and I think it makes it easier for my husband to eat. Ground beef was cooked with garlic, ginger, and several other Japanese and Chinese ingredients, including soy sauce, sugar, miso, tobanjan (Chinese bean paste), and crushed red pepper. Corn starch was added at the end. Add cooked tofu to the beef mixture, and serve it over rice.<\/p>\n

Please help us promote our blog by clicking on the following button. That helps our ranking on the site (but does not provide us any financial gain). Thank you.<\/p>\n

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Beef and Fried Tofu Dinner January 30, 2009 Medium-firm tofu was cut into small cubes, coated with corn starch, and deep-fried. I like to deep-fry tofu, because it makes the outside nice and crunchy, and keep the inside still soft. It also gives an additional flavor and I think it makes it easier for my […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,11],"tags":[],"class_list":["post-2418","post","type-post","status-publish","format-standard","hentry","category-beef","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2418"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2418\/revisions"}],"predecessor-version":[{"id":2478,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/2418\/revisions\/2478"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}