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	<title>Rasa Malaysia &#187; Tofu Puffs</title>
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		<title>Bean Sprouts with Tofu Puff</title>
		<link>http://rasamalaysia.com/bean-sprouts-recipe/</link>
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		<pubDate>Sun, 03 Jan 2010 05:38:29 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bean sprouts]]></category>
		<category><![CDATA[Tofu Puffs]]></category>

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		<description><![CDATA[Happy New Year! I hope everyone has had a fun and festive celebration and I wish you all a great 2010. Following my Teochew porridge post on preserved turnip eggs (菜圃蛋), I would like to share with you yet another simple dish that goes well with porridge—bean sprouts with tofu puff. My father loved bean sprouts with bean curd (tofu) but I actually prefer my bean sprouts stir-fried with tofu puff. I just love the idea of tofu puff because of its spongy texture, and that it tends to soak up the flavor of the other ingredients&#8230;(get bean sprouts and tofu puff recipe after the jump) Bean sprout, or properly known as mung bean sprout, is a healthy food that is loaded with vitamins, minerals, and it&#8217;s absolutely cholesterol free. It&#8217;s used extensively in Asian food—in noodles, stir-fries, and vegetarian dishes. However, as good as it sounds, bean sprouts are not common outside of Asia. The crunchy and refreshing good taste are pleasing and it&#8217;s a taste that is easy to acquire. This bean sprouts recipe is good with either porridge or steamed rice. It&#8217;s super easy to prepare and you can make it with salted fish, too, if you like. Otherwise, substitute tofu puff with bean curd (tofu) for a more substantial meal. (Click Page 2 for the Bean Sprouts with Tofu Puff Recipe)]]></description>
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