by Admin | Apr 15, 2020 | Tofu
Deep-Fried Tofu MAKES: 4 or more servings TIME: 20 minutes Deep frying is a standard precooking preparation for tofu, used throughout Asia to produce a nice crust and tender interior. It’s faster than baked tofu, but needless to say a little bit messier. Fried...
by Admin | Apr 15, 2020 | Tofu
Crunchy Crumbled Tempeh MAKES: 4 servings TIME: 10 minutes My favorite way to use tempeh is crumbling it into other foods, which distributes delicious bits throughout the dish and makes the most of tempehs unique flavor. Think of how you might use grated cheese, only...
by Admin | Apr 15, 2020 | Tofu
Crispy Panfried Tofu MAKES: 4 or more servings TIME: 20 minutes Panfrying tofu gives you crisp, almost baconlike slices without a lot of extra oil. For super-crunchy, chiplike wafers, slice the tofu as thinly as you can. If you want a crisp-tender texture, cut thicker...
by Admin | Apr 15, 2020 | Tofu
Braised Tofu with Eggplant and Shiitakes MAKES: 4 servings TIME: 30 minutes A more-or-less traditional Sichuan preparation, creamy and delicious with soft-cooked eggplant, made crisp by the addition of sauted shiitakes. Substitute green beans for the eggplant if you...
by Admin | Apr 13, 2020 | Lunch
Braised Tofu in Caramel Sauce MAKES: 4 servings TIME: 30 minutes There were two things I couldn’t get enough of in Vietnam: crunchy lemongrass dishes and caramel sauce dishes. Here’s one of the latter, in which the caramel sauce essentially melted sugar,...
