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Tea-smoked Beancurd

Vegetables, also Vegetarian Foods

Tea-smoked Beancurd
3 squares soft or silken bean curd squares, cut into one-inch pieces
1 Tablespoon Lapsang Souchong tea leaves simmered for five minutes in one cup of water, then boiled for one minute, and then drained, the tea leaves discarded
1 teaspoon coarse salt
1 Tablespoon sesame oil
1 sprig fresh coriander, diced
1. Put bean curd pieces, water from the brewed tea, salt, and sesame oil in a ceramic bowl.
2. Set aside for one hour in the refrigerator. Remove to the counter and carefully discard the liquid. Serve the bean curd in a bowl or a deep dish, and sprinkle the coriander on it just before serving.

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