Try this Bean Curd Dip recipe, or contribute your own.
Suggest a better descriptionMash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups. http://www.barronspecialties.com/recipes.htm MC formatted by Barb at PK using Buster & SNT on 6/14/98 Recipe by: Joanne Hush, Classic Chinese Cooking, pg 29 By Barb at PK
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 6 servings | ||
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Calories: 49 | ||
Calories from Fat: 11 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 82.4mg | 3 % | |
Potassium 118.8mg | 3 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 6.6g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 49
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