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A simple baked tofu recipe is what I always recommend to friends who are skeptical of the wobbly bean curd, but would like to try cooking it nonetheless. Baked tofu won't dry out the next day or become sad and shriveled like fried tofu can. It does require a little time to properly squeeze out the extra liquid, but otherwise it's incredibly easy. Tofu can be a flavor sponge, soaking up anything you season it with and giving it right back to you, without disappearing into stronger flavors. Here, I just went with lime juice and black sesame seeds. I stuck my tofu under the broiler to yield a crunchy, chewy crust, bolstered by a thick coating of the seeds.
The green bean salad is a straightforward, refreshing accompaniment, and can be mixed and matched with whatever's in your fridge.
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About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.
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