Recipe courtesy of Mary Sue Milliken and Susan Feniger
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2 cups



Drain tofu of water, wrap in a thin kitchen towel or 4 layers of cheesecloth, and squeeze to remove any excess moisture. Roughly chop and reserve.

Heat oil in a small skillet over low heat. Cook garlic 2 to 3 minutes, then cool.

In a bowl, combine tofu, Sauteed garlic, parsley, mayonnaise, lemon juice, salt and pepper. Mash with a fork until fine. Chill and serve as garnish on Spicy Cold Soba Noodles.

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