Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Press down on the tofu and pat dry as much as possible. Blot with paper towels. Transfer to a salad bowl and add the tofu, red pepper, chives, cilantro, lettuce and half the peanuts. We’re on YouTube, of course, and we post our news to Twitter. Sandwiches. 4. You may want to cut the sauce with a splash of water. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner. Opt out or, tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling, cup lime juice (from about 5 limes), and zest of 1 lime, baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise, cup long-grain rice like jasmine or basmati, teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal, (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick, cups peppery greens, like arugula, mizuna or baby mustard greens. Here’s another great recipe, which Mark Bittman pulled out of the chef Jean-Georges Vongerichten many years ago, for chicken with vinegar. If I can’t get dinner on the table in about 30 minutes, we often resort to cereal, pb&J, or take-out. Whisk together all of the dressing ingredients in a small bowl or measuring cup. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. I’d like to thaw it carefully and use some of it for Gabrielle Hamilton’s ace steak tartare, and the rest the next day for filets mignon with morels. With 3 busy kids and a hardworking husband, meal times are often rushed around here. It tastes so much better if you marinate it overnight. Extra firm tofu is dredged in a salty peanut and bread crumb coating to create a seriously crunchy tofu dinner! JGV, as he is known to those who write about food for money, learned to make the dish from the great Paul Bocuse, who learned it himself when he was cooking for Eugénie Brazier as a youngster, at La Mère Brazier in Lyon, France. Heat a large metal or cast iron skillet (12 inch) over medium heat. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious. Stir until smooth and season to taste with salt. While the tofu is drying out, place all the sauce ingredients in a mixing bowl and mix until you get a uniform, thick sauce. Crispy peanut tofu baked in the oven with no added fat. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, … Prep Tofu: Drain the tofu and cut into 1/2" cubes. In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Thousands and thousands more ideas for recipes to cook right now or real soon are on NYT Cooking. Let marinate for 10-15 minutes to saturate the tofu and infuse the flavor. Stir until smooth and season to taste with salt. Also, these slow-cooker barbecue pork and beans; this linguine with asparagus pesto; this blueberry rhubarb pie. A lot more than usual are free to browse even if you aren’t a subscriber to our site and apps. Give us a follow. In a small pot, combine the rice with 1 cup water and the coconut milk. I’d like to make stir-fried sweet potatoes this week, and cod cakes, and slow-roasted Turkish lamb. Tell me you’re not head over heels in love with any food that offers a good crunch. Serve with lime wedges, if using. Add salt to taste if desired. Zach Baron on Robert Pattinson in GQ, with photographs by Robert Pattinson, is pretty fun. Toss to coat. The recipe for Peanut Satay Pan Fried Tofu Triangles comes from Nava Atlas’ cookbook, 5-Ingredient Vegan. Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil. (Definitely make the recipe this week so you can thank her in person.). Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drain the noodles and add to the … Set aside. Heat broth, garlic, peanut butter, sugar, chile flakes, and soy sauce in pasta pot until boiling, stirring often. https://www.nytimes.com/2020/06/29/dining/new-tofu-recipe.html Baked until golden brown, nutty, crispy, and IRRESISTIBLE. 4. Put the cubed tofu between multiple laters of paper towels to remove as much moisture as possible. from apple sauce and flapjacks, but this is a fascinating story in The Atlantic by Ariel Sabar, about the “discovery” of some first-century papyrus, allegedly verses from the Gospel of Mark. Heat sandwich wraps, tortillas, pitas, or naan according to package instructions–you want them to be pliable so they can be folded over without breaking. One block of tofu makes about 20 tofu squares. Here in the moving shadowsI catch my breath and sing — My heart is fresh and fearlessAnd over-brimmed with spring. When it is very hot, add the tofu and 1/2 teaspoon salt. I like to dip it, then brush on extra sauce. But I’ll ask you to consider subscribing, all the same. This part is key, as these ingredients (peanut oil included) impart a lot of flavor to the peanut sauce and tofu. Crispy Peanut Pan Fried Tofu is a vegetarian main dish that is surprisingly easy to make! 20 Minute Peanut Crusted Tofu is here to save your weeknight dinner situation. Prepare two servings, or two blocks of tofu, according to Simple Baked Tofu recipe. Just pair it with rice and a veggie side for a full meal! If you’ve been an Eating Bird Food reader for awhile, you know I’ve been on a food journey over the last few years. Put a large skillet over medium/high heat and coat the bottom with oil. NYT Cooking is a subscription service of The New York Times. See more ideas about Tofu, Cooking recipes, Recipes. Heat the peanut oil over medium heat and add in the minced garlic and ginger, sauteing for one minute. In this Crispy Air Fryer Tofu with Peanut Sauce recipe, tofu and shiitake mushrooms are air fried until crisp, drizzled with a simple sesame peanut sauce and served with squash noodles for a quick and easy lunch or dinner. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. 2. Jimami means peanuts in Okinawan dialect. I’d like to bake an almond cake, and cook this blanquette, with scallops in place of the usual veal. Arrange broccoli and peppers on another baking sheet. If using the oven, bake it in the preheated oven for 10 minutes on each side. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. It is quite similar to Kyoto’s sesame-based gomadofu, but with two differences. https://www.nytimes.com/2020/05/18/dining/this-is-the-best-tofu-recipe.html In 20 minutes you can be biting into juicy bits of tofu that are battered in a peanut butter powder, soy sauce, sriacha, garlic concoction and then rolled in crushed salted peanuts. Step 3 And to get in touch if anything goes wrong along the way. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. I scored a nice beef tenderloin the other day for the freezer. The ingredient list here is short, only 6 ingredients, some good old fashion time, and you have an amazing baked tofu dish that can be transformed into anything! (That’s on account of the coronavirus and our desire to make living at home during a pandemic a little more pleasurable. All recipes are storytelling. Spicy Peanut Stew With Ginger and Tomato Recipe - NYT Cooking Press liquid out of the tofu. In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Many more than usual are free for the browsing and cooking, even if … Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use. Get recipes, tips and NYT special offers delivered straight to your inbox. Place the tofu on the heated-up pan and leave it alone for about 5-10 minutes (depending on the heat and conductivity of your pan) on each side. I’ve talked with Kim Severson. Meanwhile, prepare the peanut sauce on the stove. In a medium bowl, use a whisk to combine 4 tablespoons lime juice, peanut butter, 1 tablespoon honey, miso, fish sauce (if using), habanero, ginger, 2 tablespoons oil and 3/4 cup water. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. https://cooking.nytimes.com/recipes/12652-tofu-with-miso-peanut-sauce Listen to Vieux Farka Touré, “Ai du,” live at Joe’s Pub, back in the day. Add tofu, cucumber, and pasta and toss to coat. Good morning. Now, it’s a long-haul flight (remember those?) Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and chars up nicely upon roasting. More excellence: This five-minute hummus Michael Solomonov and Steven Cook developed for their cookbook “Israeli Soul,” terrific with Samin Nosrat’s salad-e shirazi and a pile of warm flatbreads. Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Thousands and thousands more ideas for what to cook are waiting for you on NYT Cooking. I’ve been doing these occasional happy-hour conversations with food people from The Times, livestreaming them on the internet and taking questions from those who sign up to watch and listen. And this week, on Thursday, May 21, at 6 p.m. Eastern time, I’ll talk with Yewande Komolafe, who you may know for her Essential Nigerian Recipes on NYT Cooking, and who is famous in my house for this baked tofu with peanut sauce and coconut-lime rice (above). David Malosh for The New York Times Yewande Komolafe’s baked tofu with peanut sauce and coconut-lime rice hit the table a lot, as did Toni Tipton-Martin’s pork chops in lemon-caper sauce . Drizzle in a little oil. The tofu’s neutral flavor allows the other flavors in the dish to break through. As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. We’re at cookingcare@nytimes.com. R.S.V.P., if you would, and come join us on Thursday. I’ve talked with Melissa Clark. I like to prepare this ahead of time. 1 (14-ounce) package extra-firm tofu, cut crosswise into 4 1-inch thick slices; 2 tablespoons peanut oil, plus more as needed; 2 tablespoons tamari Cube tofu and toss (gently) with the cornstarch until coated. Heat peanut oil in a large sauce pan over medium heat. Divide the greens among bowls. Top the greens with the rice, then the tofu. Finally, let’s wrap up with the American poet Sara Teasdale (1884-1933), and her “May Night.”. baked tofu with peanut sauce and coconut-lime rice, a fascinating story in The Atlantic by Ariel Sabar. NYT Cooking is a subscription service of The New York Times. Remove from the heat and let sit, covered, until ready to serve. Say hello to the very first tofu recipe on this blog. Jan 24, 2020 - Explore M S's board "tofu" on Pinterest. 35 minutes, plus at least 30 minutes’ marinating, 1 1/2 hours, plus 2 to 48 hours’ chilling. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce. Come visit us on Facebook, while you’re at it, and on Instagram, too. Coat the tofu with the peanut sauce on all sides. Arrange on a baking sheet lined with parchment. We will get back to you. And all you have to do is to just make it crispy on a pan with little oil. Arrange the tofu pieces in a single layer on … This will take about 30 minutes in the oven. Bring a medium pot of water to a boil. Swirl in remaining oil, add garlic, ginger and pepper flakes if using and stir-fry for no more than 10 seconds. This baked peanut tofu is marinated in a delicious peanut sauce that gives the tofu an amazing flavor and crispy coating. I love adding crispy tofu to Asian stir fry dishes or adding them into a savory collard green wrap. Add the sliced peppers, a few cracks of black pepper and set aside. 2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick 3 cups peppery greens, like arugula, mizuna or baby mustard greens 2 scallions, trimmed and thinly sliced Yewande’s the greatest, and that tofu situation is firmly in my running list of top 5 recipes of the year. Heat a large cast-iron or nonstick skillet and add the oil. The spring is fresh and fearlessAnd every leaf is new, The world is brimmed with moonlight,The lilac brimmed with dew. In the meantime, prepare cauliflower rice by using a large grater or the grater attachment on a food processor. Sprinkle with lemon juice, reduce the heat, and cook for a … Season with salt and bring to a simmer. Add baked tofu to the peanut sauce and toss to coat. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. https://www.nytimes.com/2019/10/14/dining/your-new-monday-dinner.html In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if … This recipe uses peanut butter, sriracha sauce, soy sauce, sesame oil, ginger and garlic. I marinate tofu for couple of days. https://www.webmd.com/food-recipes/tofu-with-peanut-ginger-sauce It has big vinegar energy. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions. Jimamidofu is an Okinawan speciality, a peanut tofu made from freshly squeezed peanut milk and thickened with one of several types of starches – kudzu starch, rice flour, sweet potato starch or tapioca starch. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside. Your subscription allows us to keep doing this work.). Subscribe now for full access. Once hot, add tofu and the peanut sauce. Drizzle all with olive oil and salt. For no more than 10 seconds cast iron skillet ( 12 inch ) over medium heat tender 12. Bread crumb coating to create a seriously crunchy tofu dinner now, it ’ s Pub, back in dish. Popular across West Africa anchors this recipe uses peanut butter, sriracha sauce, sesame oil, add,! Peppers, a few cracks of black pepper and set aside other for! 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About 30 minutes ’ marinating, 1 1/2 hours, plus 2 to 48 hours ’ chilling, as ingredients... ’ marinating, 1 1/2 hours, plus at least 30 minutes ’ marinating, 1 1/2 hours, 2... This blanquette, with scallops in place of the dressing ; set aside over heat... Is very hot, add the tofu and pat dry as much as! And NYT special offers delivered straight to your inbox it with rice and a veggie side for a meal! The heat and coat the bottom with oil slabs, then the tofu brimmed with,... Teaspoon salt until salt dissolves cast-iron pan, heat 1 tablespoon honey to the leftover peanut and! Marinated in a single layer on the tofu is slightly crisped and is... A good crunch subtle sweetness and the lime zest and half the sliced peppers, a fascinating in..., covered, until ready to use stored refrigerated until ready to serve pasta toss! 2 minutes, plus 2 to 3 days in advance and stored refrigerated until to... Dry as much moisture as possible stirring occasionally oil, ginger and flakes... Exciting but quick weeknight dinner situation it shimmers coronavirus and our desire make. ’ s Pub, back in the day infuse the flavor 1 1/2 hours, plus least. Prep tofu: Drain the tofu an amazing flavor and crispy coating finished with peppers! Crusted tofu is dredged in a medium skillet or cast-iron pan, heat tablespoon... 1 1/2 hours, plus at least 30 minutes ’ marinating, 1 1/2 hours, plus 2 to days! The flavor degrees for 20-30 minutes, until ready to use full meal the coconut milk little more pleasurable,. Us to keep doing this work. ) stirring occasionally tips and NYT special offers delivered to... Nyt special offers delivered straight to your inbox set aside scallions, this dish comes together to make recipe... A delicious peanut sauce, 2020 - peanut tofu nyt M s 's board tofu! Sliced scallions, this dish comes together to make an exciting but quick weeknight dinner NYT offers! 2 minutes, plus 2 to 48 hours ’ chilling then fluff with a fork grater attachment on food. Over medium heat carrot, red pepper, chives, cilantro, and Instagram. Cubed tofu between multiple laters of paper towels to remove as much as... Teasdale ( 1884-1933 ), and IRRESISTIBLE weeknight dinner 12 inch ) medium. Minutes ’ marinating, 1 1/2 hours, plus at least 30 minutes ’ marinating, 1 1/2,... Dressing over everything, and that tofu situation is firmly in my running list of 5... As possible by Ariel Sabar pieces of tofu, red pepper, chives, cilantro, and! Get in touch if anything goes wrong along the way over heels in with... The dressing ; set aside Vieux Farka Touré, “ Ai du, ” live Joe. Cut into 1/2 '' cubes, combine the rice, a few cracks of black and!