Yes, it was tofu, broccoli and rice again. But! It was still interesting! I braised the tofu in a skillet with a gochujaru sauce (thanks to Cook's Illustrated for the tip of not squishing the tofu for better sauce absorption) and served it as tofu bowls, with some lightly pickled cucumbers and pickled daikon. I didn't even resent cooking out on the porch since it was over 50 degrees and the whole Valley is losing their minds.
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