Posted By: alexandra · In: CSA, Dairy Free, Fall, Gluten-free, Green Beans, Season, Special Diet, Summer, Vegan, Vegetarian
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![In the March 2009 issue of Gourmet, Ruth Reichl describes this warm sesame tofu as: “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious”.
It truly is. The method calls for simmering tofu in water, making a simple sesame-scallion sauce, and pouring the sauce over the warm tofu, which gets custard-like in texture during its warm water bath.
Over a decade later, I still have that issue of Gourmet (hoarder), I’m still making the tofu, and it’s still one of my favorite ways to eat it. So simple and good. 💯
Recipe linked in bio, how-to in stories 🤗[alexandracooks.com]
#ruthreichl @ruthreichl 💗
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