My New Favorite Tofu – The New York Times

There are only a few folks on this world who could make tofu as thrilling a subject as Samin Nosrat. I felt that keenly this week after I received to speak about vegetarian cooking with Samin and Tejal Rao, our California restaurant critic and the creator of The Veggie publication, at a New York Instances Cooking digital occasion, through which tofu was a very popular matter. (You’ll be able to watch it here.)

Samin described one among her favorite tofu-cooking methods, through which medium-firm tofu is doused in liquid aminos (a seasoning that’s soy sauce-adjacent) and pan-fried in coconut oil, in such evocative, mouthwatering phrases that I wished to run downstairs and make it for lunch.

The following day, I made Kay Chun’s latest tofu recipe, which is my new favourite, a stir-fry tossed in a wealthy, gingery black pepper sauce and jumbled with spring greens. That and 4 different recipes for the week are beneath. As all the time, inform me what you suppose at [email protected] I really like to listen to from you.

This stir-fry from Kay Chun pairs pleasingly squishy tofu with the grassy snap of asparagus and snow peas. The perfect half, although, is the peppery sauce with garlic and ginger, which may make a bit of cardboard style good.

You should purchase presliced brussels for this five-star Melissa Clark pasta recipe, which instantly endeared it to me. However actually the perfect half is the best way Melissa combines unabashedly daring flavors as pancetta, garlic, chiles and rosemary all elbow their means into the pan. Miss the pancetta and it turns into a terrific vegetarian dinner.

View this recipe.

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