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 once I obtained to speak about vegetarian cooking with Samin and Tejal Rao, our California restaurant critic and the creator of The Veggie e-newsletter, at a New York Occasions Cooking digital occasion, wherein tofu was a extremely popular matter. (You possibly can watch it right here.)
Samin described considered one of her favourite tofu-cooking strategies, wherein 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 newest 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 assume at [email protected] I like to listen to from you.
1. Black Pepper Stir-Fried Tofu and Asparagus
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 might make a bit of cardboard style good.
4. Penne With Brussels Sprouts, Chile and Pancetta
You should buy presliced brussels for this five-star Melissa Clark pasta recipe, which instantly endeared it to me. However actually one of the best half is the best way Melissa combines unabashedly daring flavors as pancetta, garlic, chiles and rosemary all elbow their method into the pan. Miss the pancetta and it turns into a fantastic vegetarian dinner.
View this recipe.