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From nytimes.com
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Hetty Lui McKinnon is a food writer and creates recipes for NYT Cooking.
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16h ago
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From nytimes.com
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Pouring hot marinade over tofu slices encourages faster absorption of flavors, eliminating the need to marinate overnight In a pinch, this method yields tasty results in three hours, but the recommended six hours deliver a much more complex, richer flavored tofu Grilled, it makes a versatile...
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16h ago
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From nytimes.com
Creamy Vegan Tofu Noodles Recipe
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There is no need to reserve this recipe exclusively for vegans: This noodle dish will win over any crowd, regardless of dietary dispositions Here, tofu is blended with garlic, five-spice powder and water for a creamy yet weightless sauce that wraps around each noodle The same technique can be...
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on May 26
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From nytimes.com
Ginger-Scallion Tofu and Greens Recipe
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A classic Chinese condiment, ginger-scallion oil is most commonly served with poached chicken but is incredibly versatile — and shines here, applied to cold silken tofu and blanched greens Most Chinese families will have their own version of the aromatic oil, each with their own ideal ratio of...
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16h ago