Soy-seared tofu [Andrea Nguyen] from Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People (page 117) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: White wine-simmered collard greens with oven-dried tomatoes [Bryant Terry]; Baked sweet potatoes with maple crème fraîche [Nik Sharma]

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

  • rmardel on December 31, 2022

    Good technique for those times when you don't have time to actually press tofu, but need something firmer and more substantial than what comes out of the package. Delicious. Texture is somewhere between pressed tofu and tofu in its natural state. Flavor is quite good, probably depending on the soy sauce used.

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