Tofu prep from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 237) by Jenny Rosenstrach

  • tofu

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on December 12, 2021

    This might just be my go-to way of preparing tofu. I tried with with a fermented tofu (feto) but I think it could be even better with a silken tofu (with appropriate care to dip and cover each piece so they don't all smoosh into a big mess). Much of the oil is left behind in the dipping bowl, so it's not totally terrible from a health perspective. I mean not the best, but not terrible!

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