This humble block of tofu is a repeat purchase for me, as it’s one of the most versatile, and most importantly, affordable, sources of protein in my fridge. I eat it all the time. Last night’s dinner was an easy and crowd-pleasing tofu in garlicky brown sauce: I cubed, dredged, and pan-fried the tofu before tossing it in sauce with mushrooms and blistered green beans. It held up nicely and was so tasty and filling over a bed of steamed rice. As it is, I’ve only just scratched the surface on firm tofu recipes and am constantly finding new ways to prepare it.
1 comment
That looks delicious!
