I was not inspired to do anything with tofu until I came across a recipe in the Times for a sheetpan tofu with ramen noodles and baby bok choy. I was low on hoisin sauce (one of the main ingredients for the tofu marinade) but I just added some mirin and a little bit of brown sugar and that worked out fine. Using ramen in that way was fun: parts developed a little crunch and they got a lot of flavor from the marinade. I didn't have bok choy but Jason brought me some kale from the farm and that worked well (blanched ahead of time).
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