Posted By: alexandra · In: Fall, Lunch, Sweet Potato, Vegetarian, Weeknight Dinners, Winter
The 44 Special: A Dreamy Roasted Sweet Potato and Pickled Beet Sandwich with Aioli and Goat Cheese
Sweet Potato and Mushroom Veggie Burger
Thick-Cut Sweet Potato Fries
Simplest Cabbage Slaw + 10 Other Useful CSA Recipes
Sweet Potato Quesadillas with Radish Salsa
Sweet Potatoes with Chilies, Lime, & Cilantro
Roasted Vegetables with Tahini, Lemon & Za’atar
![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 💗](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAA+gAAAIwAQMAAAAvd9NRAAAAA1BMVEX///+nxBvIAAAAaElEQVR42uzBgQAAAACAoP2pF6kCAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAOD24JAAAAAAQND/186wAAAAAAAAAAAAAKsAE68AAcs4QCMAAAAASUVORK5CYII=)