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,...
by Admin | Apr 13, 2020 | Lunch
Braised Tofu and Peas in Curried Coconut Milk MAKES: 4 servings TIME: 40 minutes This recipe features a classic Indian technique for making a deep-flavored gravy Preparing the tofu in advance by frying, pressing, or freezing (see The Basics of Tofu) makes for a subtle...
by Admin | Apr 13, 2020 | Lunch
Braised Tempeh, Three Ways MAKES: 4 to 6 servings TIME: 30 minutes Tempeh gives any cooking liquid even water a haunting flavor that provides a great backdrop for other, more assertive flavors like coconut milk, vinegar and chiles, or soy and tomatoes. The result is...
by Admin | Apr 13, 2020 | Lunch
Baked Tofu MAKES: 4 or more servings TIME: About 1 hour Treated this way, tofu acquires a terrific, firm crust, while its interior gains the texture of a pleasant custard, almost egglike. It’s basic, essential, and for some reason relatively unknown. It’s...
