If you’re not much of a tofu fan, there is a chance this Hoisin Tofu Salad could change your mind. I am a huge tofu fan, particularly when it comes to extra firm tofu. It has a satisfying texture, is capable of taking on just about any flavor, and is as cheap as chips. Personally, I find it as satisfying as meat. And while that may not be true for you and is potentially blasphemous to suggest, I still think you’ll be pleasantly surprised by this tofu. Why? Because it’s hands down the best tofu I’ve ever made and I’ve made a lot of tofu. So if you’re game, let’s make it.
After the decadence of my previous post, I felt like we could do with a big bowl of veggies and some faux-fried bit of protein. After all, one cannot subsist on fried burrata alone. But although my brain is happy to load up on some vitamin D and C via bright and fresh produce, my palette is not always down with this plan. I’ve been craving fried food hard. And it’s not that surprising. It’s a well-established pattern. Once I reach the middle of February, my mind turns to chocolate, candy, and fried foods. I think it’s all Valentine’s Day’s doing, personally. But I consider today’s Oven-Fried Tofu Bowls to be an antidote to these less-than-virtuous cravings. It’s a compromise in a bowl, but I promise it tastes a lot better than that sounds.
The weekend is a blink away and summer mornings are perfect for ambitious brunch plans. So what better way to celebrate a Friday in July than with a delicious and surprisingly simple brunch recipe? This Mapo Tofu Frittata may seem complex and yes, it does require a few ingredients that you may or may not be familiar with. But I promise this frittata is as easy to pull off as any other. It just has more fire and moxie than its more pedestrian peers. The truth is complex flavors don’t always require complex techniques. So let’s dive right in.
I’m not really a salad person. Leafy greens just don’t turn my crank. I prefer to treat the lettuces and kales of the world as accents or companion pieces to something infinitely crunchier, tastier, and definitely not healthier. Give me a salad that is more pasta than vegetable, more cheese than leafy green. Give me a salad with a fried garnish. It’s still technically a salad, it just has more going for it. I do wish I was the kind of person that simply ate for fuel. It would make my late-night-snacking dilemmas a whole lot simpler and a lot less… counterproductive? But that’s just not me. So for me and people like me, there’s this Salt and Pepper Tofu with Mango Salad.
