Our famous mapo tofu recipe-’nuff said-improved over the years with plenty of notes to make sure you succeed every time!ħ. This is one of our go-to’s-maybe it’s because all that protein helps replenish the strength in your arms, tired from carrying bags stuffed with fresh produce back to the car. On childhood trips to Chinatown past, we would head to a good Cantonese restaurant to place a pickup order for dinner on the ride back home through the Holland Tunnel. It’s also one of those dishes that achieves the coveted balance of juuuust enough vegetables to serve as a one pot meal you can feel good about.
(Parents of picky eaters, we’re betting that kids will like this one!)īEEF & TOFU 4. This recipe was born out of an attempt to recreate the bubbling Cantonese casseroles we grew up eating-perfect for scooping over a bowl of rice. With just a little heat, it’s another way to pair up tender flaky white fish and silken tofu!ĬHICKEN & TOFU 3.
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It’s chock full of protein, so you could perhaps more generously consider it a kind of “stew” in terms of fill power.
These easy soup is savory with fish and chicken stock. Spicy chili peppers, tender fish, and that silky tofu-spiked with fermented black beans and lots and lots of garlic? It’s a kind of perfection that we go back to again and again. Steamed Tilapia: Hunan Style Steamed Fish So here’s an amalgamation of all four of our favorite tofu recipes! Maybe you’ll recognize some favorites here, or discover something new for dinner tonight. My mom Judy likes simple and fresh flavors, or zingy pickly or chewy things that go well with a bowl of rice porridge, and my dad tends to lean on showstoppers that he trots out for family gatherings.
I prefer recipes that are easy and forgiving (for when I inevitably need a substitution or my hand slips with the oyster sauce bottle). I don’t mind a couple of fiddly ingredients, but they have to do double duty. Sarah loves certain textures and flavors, and a need for a specialty ingredient or two won’t hold her back. For us, the process is a bit trickier, as all four of us have different criteria for what constitutes a “favorite.” What are the things that they really actually cook on repeat-that is, the recipes that make it into the coveted repertoire when you’re cranky or on autopilot.ĭeb Perelman of Smitten Kitchen has the right idea with her upcoming cookbook, Smitten Kitchen Keepers: New Classics for Your Forever Files, which we are very much anticipating. Recently at the dinner table, I turned to my mom and said-you know what I wish we had? A cookbook purely of famous chefs’ ACTUAL go-to recipes. These are some of our best recipes-some go far back, but most are so popular that we’ve since replaced old photos with newer updated images! What makes a favorite recipe? Today, we’ve rounded up a list of our favorite tofu recipes from across the blog. There isn't a particularly outstanding taste about tofu on its own, but that's also precisely what makes it great! It's perfect for sauces, to eat with meats (or without), and is easily adaptable to the spices or condiments you choose for the recipe in mind.Beautiful tofu! It comes in all shapes, sizes, and textures, and we can’t get enough of it. To be honest, tofu by itself tastes bland. There are endless ways of cooking tofu-you can steam it, pan fry it, deep fry it, air fry it, boil it in soup, or even scramble it.
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