做豆腐时先用水浸泡大豆12 ~ 24小时，然后把已经泡软的大豆磨碎，做成横6cm，竖10 cm、高4cm的四角正方体。
To make tofu, first soak beans in water for about 10 to24 hours. The softened beans are boiled, and then formed into blocks 10cm by 6cm by 4cm.
又韧又软的豆腐，在烹制过程当中保持原型。 扶霞建议，在烹制麻婆豆腐时，只能用勺子背面轻推豆腐，让豆腐与调料充份混合，但不要碰碎豆腐，这一点很关键。
Firm yet tender bean curd that holds its shape during cooking -- 'When you cook it you just sort of nudge the tofu with the back of a spoon to mix but not break it,' is essential, advises Ms. Dunlop.
当你考虑餐桌上的食物能带给那你什么益处时，你应该明智地选择豆腐，让它包括在你家庭的每日餐单中。
When you consider all the benefits of the tofu dish you are bringing to your table, it makes sense that you should continue to include tofu in the diet of your family.
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