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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean classics reimagined plant-based — technique-driven
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Press excess water from tofu — crispy frying, better marinating
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Adjustable stand — hold cookbook or tablet at eye level while cooking
Korean classics reimagined plant-based — technique-driven
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Press excess water from tofu — crispy frying, better marinating
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Bring water to boil in a saucepan. Add bouillon, sugar, Liquid Smoke (opt), and 1 tsp oil. Add TVP, and simmer for 15 minutes, stirring frequently. Turn off heat, and let stand 5 minutes. Drain any excess liquid. Heat 2 tsps oil in a frying pan. Add TVP, and saute` until lightly browned. Cool completely in fridge. Pack into ziplock freezer bags, and freeze. Be sure to freeze them flat. As soon as they are frozen, break the flat blocks into smaller pieces. Keep them in the freezer, and take out as much or as little as needed. Place 1/2 of above mixture back in frying pan, add sloppy joe mix and mustard. Cook over medium 5 minutes, stirring frequently. Serve on buns. Enjoy!