tofu
Tofu is a wonderfully versatile, substantial, and delicious ingredient that has been used in traditional cuisines since ancient times. It is celebrated for its adaptability, and serves as an important protein source for many people. There are endless ways to prepare it – fresh, aged, pressed, crumbled, marinated, and countless others. Here are some of my favorite tofu recipes.
If you’re curious about the controversy around soy (tofu is made from the pressed curds of soy milk). Many of the physicians and oncologists I respect herald its benefits. That said, when purchasing tofu, do your best to seek out brands using organic, non-GMO soybeans. Fermented soy? Even better. Still confused? Bon Appétit goes through 4500 scientific studies related to soy, and does some parsing of the data. Nutritionfacts.org also breaks down some soy studies here.
Tofu Amaranth Salad
A good number of you were curious about the tofu and amaranth salad pictured next to those chive pancakes I posted a few weeks back. Here's the recipe. Thanks for your patience!
Summer Vegetable Curry
A summer vegetable curry punctuated with the citrusy pop of fresh coriander seeds.
Cold Soba Noodles
Cold soba noodles with a big dollop of ginger-scallion paste for the flight to Tokyo, plus pics from Japan, and a link to a few favorite spots in Tokyo.
Wintery Spring Rolls
The spring rolls I packed for a flight from San Francisco to Paris - ginger-onion paste, brown sugar tofu, mushrooms, and herbs.
Winter Vegetable & Tofu Korma
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Super Natural Every Day: Six Recipe Sampler
A six recipe PDF sampler from my new cookbook, Super Natural Every Day. It includes a few of my v. favorite recipes - Millet Muffins, Ravioli Salad, Avocado & Mustard Seeds, Black Sesame Otsu, Tinto de Verano, and a Tutti-Frutti Crumble. Enjoy!
Shichimi Mushroom Rice Bowl
I made this mushroom topped brown rice bowl the other night when I returned from Yosemite - chanterelles, garlic, kale, tofu, and lots of Shichimi Togarashi, the Japanese spice blend.
Green Curry Broth
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. It gets heat from serrano chiles, and zings of tanginess from fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs make the sky open up.
Grilled Tofu & Soba Noodles
Soba noodles and grilled tofu tossed with a garlic-cilantro dressing. I prepped all the components for this ahead of a camping trip, but you could take the same approach for a quick, mid-week lunch if camping isn't your thing.
Feisty Green Beans
A riff on a recipe from Anna Getty's Easy Green Organic - green beans, creme fraiche, garlic, golden raisins, almonds, a range of spices. They caught my attention when Anna said...the ingredient list is long, but these are the best green beans you'll ever make.
