'tofu' on Serious Eats

Stir-Fried Chow Mein With Four Vegetables

For me, a dim sum brunch isn't complete without a plate of Supreme Soy Sauce Chow Mein. A simple dish of stir-fried thin noodles cooked with bean sprouts and scallions, it's cooked with just a bit of thin, soy-based sauce that coats the noodles in a concentrated layer of flavor. I turn this snack into a meal by adding an array of colorful, crunchy vegetables and tofu. More

Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)

Phat thai wasn't on Andy Ricker's original menu at his Portland restaurant, Pok Pok. It wasn't until he opened a noodle shop in New York that he fully embraced the public's demand for a serious plate of Thai fried noodles. Ricker's recipe in his new Pok Pok cookbook is a version of the dish he serves in New York. Even though it has a long, somewhat chaotic ingredient list, the final dish is subtle and almost delicate. More

Green Herb and Kidney Bean Stew (Ghormeh Sabzi) from 'The New Persian Kitchen'

Herb stew sounds like one of those "recipes" I'd come up with as a kid poking around in the garden for kitchen experiments. After all, in western cuisine, fresh herbs are usually added at the end of cooking for a burst of greenery and bright flavor. But according to Lousia Shafia, author of The New Persian Kitchen, herb filled stews are some of the most famous in Iran. Her version is a lighter, vegetarian take on the green stew, filled with cubes of turmeric-laced tofu and fat red kidney beans. But the bulk of the stew is, indeed, chopped parsley, cilantro, and scallions (bulked up with a bit of spinach); and the mixture is surprisingly delicious. The grassy greens cook down and mellow, turning into a fragrant, earthy melange excellent atop fluffy rice or stuffed into a pita. More

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