My favourite from this week's Epicurious e-newsletter:
Mustard-Crusted Tofu with Kale and Sweet Potatoes (Bon Appetit)
This recipe screams autumn to me - I can picture the lovely deep burnt oranges and forest greens on the plate.
However, (I know I'm beginning to sound like a broken record) four tablespoons of oil sounds unnecessary. When I cook this recipe, I will start by using half of this amount.
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2 comments:
Sounds like a great recipe and I agree about easing back on the oil. Another great late summer / autumn tofu recipe is a Cranks recipe for firm beancurd / tofu sauteed in a little olive oil (groundnut or linseed oil works well too), tamari and sesame seeds (give a great nutty flavour) and served over wilted baby spinach leaves and seared mango (in the same pan as the tofu, lightly for about 10-30 seconds until warmed and caramelised). Truly delicious, very filling, pretty healthy, and deceptively simple. I also wonder whether you could lift the sesame seeds from this recipe to add to the mustard crusted tofu to give it another twist.
Ooh, that sounds absolutely lovely and a great idea. I plan on cooking this recipe tonight - so I will dig back into the cupboards to check for some sesame seeds. I think I will also use groundnut oil instead of vegetable and olive oil, as per your recipe! Cheers!
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