After a month of travel, I craved a veggie-packed meal – and Smitten Kitchen delivered with her Sushi Takeout Cobb. This vibrant, no-cook salad layers cabbage, edamame, tofu, and more under a tasty carrot-ginger dressing. It’s fresh, satisfying, and perfect for hot summer days when cooking is the last thing on your mind.
At the beginning of the year, I took inventory of my cupboards in an effort to finally use up the odds and ends of ingredients that had been lingering there for too long! Browsing through the list, I soon realized I had nearly every ingredient needed to make Julia Turshen’s Snow-Day Udon – all that was missing was a bit of tofu and bok choy!
I am slowly learning to love tofu. One of my new favorites is Ali Slagle’s Green Curry Glazed Tofu – I love the trick of cooking the tofu with a bit of the Thai green curry and coconut sauce allowing the sauce to absorb into the tofu before adding oil and browning on all sides.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: tofuPricey Ingredients: —Hard-to-find: — Recipe on BonAppetit.com
Book: Woks of Life Cookbook, page 250Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: silken tofu Pricey Ingredients: — Version of the recipe on WoksOfLife.com
Book: Plenty, page 44Rating: 5/5 How Easy Is That: IntermediateStore-Bought Is Fine: firm tofuPricey Ingredients: —Hard-to-find: sweet soy sauce (kecap manis) Recipe here.