Three kinds of mushrooms are used in a garlic- and ginger-infused broth that tofu soaks up like a sponge.
MARTHA ROSE SHULMAN, NY Times: Dining & Wine
Tue, 02/09/2016 - 9:53am
Three kinds of mushrooms are used in a garlic- and ginger-infused broth that tofu soaks up like a sponge.