Sunday, April 20, 2014
Gourmantine's Tea-Roasted Tofu with TheKitchn's Tahini-Miso Dressing (and roasted brussels sprouts). The tea of choice from the recipe was a Pu-erh, but I used some almond-black tea I had on hand and it came out well (although, you could probably skip the tea altogether and it'd still come out nicely). If I had my lapsang souchong at home, that probably would've been a better, smokier alternative. But, nonetheless it's a nice, new way to prepare tofu.
While in this tofu mindset, I stumbled upon a recipe for homemade chickpea tofu from MyNewRoots. Interesting!