1/17/2024 0 Comments Nytimes recipes tofu![]() ![]() Arrange in a single layer on a rimmed sheet pan. Toss half the mixture with the tofu, then toss in cornstarch. In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar.Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Cover with another kitchen towel, and place a flat cutting board on top. Do not skip this step! Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels.Salted, roasted peanuts, for serving (optional).Hot sesame chile oil, or red-pepper flakes, for serving.4 scallions, cut into 3-inch pieces and thinly sliced lengthwise. ![]() ½ teaspoon kosher salt, plus more to taste.4 medium sweet potatoes (about 8 ounces each), cut lengthwise into 3/4-inch wedges.1 tablespoon plus 1 teaspoon rice wine vinegar.2 tablespoons peanut oil, plus more as needed (I used coconut oil which was had on-hand).1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices.Sheet Pan Crisp Tofu and Sweet Potatoes ( Melissa Clark, New York Times) That turned out to be a good idea: the leftover tofu was easily reheated and added to salads for the next day’s lunch. We eat tofu frequently, but usually just in stir-fry recipes this one promised something more interesting, and it sure did deliver! Because there are just two of us at home, I opted for making the whole amount (4 servings) of the tofu and half (2 servings) of the sweet potatoes. Sheet Pan dinners seem to be everywhere lately! This one from cookbook author (this one- Dinner in French-is my favorite) and food writer Melissa Clark uses two of my go-to ingredients: tofu and sweet potatoes. Sheet Pan Crisp Tofu and Sweet Potatoes from NYT’s Melissa Clark
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