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Thu, Jul-11-02, 06:51
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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.
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