Auto generated link to page (Please do not remove): http://www.lowcarb.ca/recipes/sauce107.html

Thanks for the tofu sour cream recipe. I just made it and it's great. I live in Korea and sour cream is viewed as a nasty western food that should not be allowed in the country. I'll definitely be using it a lot. Tomorrow I'm going to try to make cheesecake with it.

If anyone lives close to a Korean grocer, you can substitute a Korean tofu for the tofu in this recipe. Tell the Korean grocer that you want soon-du-bu. The consistency is great and it has only 5 carbs in the plastic tube it comes in. It's the softest kind of tofu possible.