When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet , I couldn’t not make it.
And I’m so happy I did. This is by far the easiest — my friends who hate to cook are you listening? — method of preparing tofu I have encountered:
First, you simmer tofu in water — yes, water — then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chile flakes, and scallions; then you pour this sauce over the tofu.
It is as delicious as Ruth promises. Truly . Please try it. I think you will be pleased.
Here’s the play-by-play: Gather your sauce ingredients: soy sauce, sesame oil, chile flakes, scallions, garlic (if you wish), sugar, and sesame seeds.
Toast the sesame seeds:
Place a block of firm tofu in a skillet and cover with water. Bring to a simmer, then lower heat to keep warm.
Often I’ll cut the block in half before simmering it.
After about 20 minutes, place each tofu half into a bowl.
And spoon the sauce over the top.
Serve with vegetables on the side. I love this spicy broiled broccoli but steamed edamame (see below) is a great, simple option.
Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved.
Of course I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. And while it is not a gadget I use often, I find it comes in handy here and there, and it’s kind of fun, too.
I love using it for edamame, which steam in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.
Description
Adapted from Gourmet
Notes:
The original recipe calls for both toasting and crushing the sesame seeds. For simplicity, I often just toast the seeds. If you want to also crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.
The sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice .
Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
The tofu can be kept warm for as long as 4 hours.
As noted in the post, I love the tofu with this broiled broccoli.
- 1 (14- to 18-oz) package firm tofu
- 1 teaspoon chopped garlic
- ¼ cup chopped scallion, or about 4 scallions, thinly sliced
- 2 teaspoons sesame seeds, toasted, see notes above
- 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes, see notes above
- 1/2 teaspoon sugar
- Place the tofu in a shallow sauce pan and cover with cold water. Noe: I like to cut the block of tofu in half. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat for at least 20 minutes.
- Meanwhile, mince and mash the garlic to a paste. Stir together with the remaining ingredients.
- Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on a towel (or simply use a slotted spatula and skip the drying step). Transfer the block or blocks of tofu to a shallow bowl or bowls. Spoon the sauce over the tofu and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tofu
- Method: Stovetop
- Cuisine: Asian
When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet , I couldn’t not make it.
And I’m so happy I did. This is by far the easiest — my friends who hate to cook are you listening? — method of preparing tofu I have encountered:
First, you simmer tofu in water — yes, water — then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chile flakes, and scallions; then you pour this sauce over the tofu.
It is as delicious as Ruth promises. Truly . Please try it. I think you will be pleased.
Here’s the play-by-play: Gather your sauce ingredients: soy sauce, sesame oil, chile flakes, scallions, garlic (if you wish), sugar, and sesame seeds.
Toast the sesame seeds:
Place a block of firm tofu in a skillet and cover with water. Bring to a simmer, then lower heat to keep warm.
Often I’ll cut the block in half before simmering it.
After about 20 minutes, place each tofu half into a bowl.
And spoon the sauce over the top.
Serve with vegetables on the side. I love this spicy broiled broccoli but steamed edamame (see below) is a great, simple option.
Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved.
Of course I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. And while it is not a gadget I use often, I find it comes in handy here and there, and it’s kind of fun, too.
I love using it for edamame, which steam in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.
Description
Adapted from Gourmet
Notes:
The original recipe calls for both toasting and crushing the sesame seeds. For simplicity, I often just toast the seeds. If you want to also crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.
The sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice .
Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
The tofu can be kept warm for as long as 4 hours.
As noted in the post, I love the tofu with this broiled broccoli.
- 1 (14- to 18-oz) package firm tofu
- 1 teaspoon chopped garlic
- ¼ cup chopped scallion, or about 4 scallions, thinly sliced
- 2 teaspoons sesame seeds, toasted, see notes above
- 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes, see notes above
- 1/2 teaspoon sugar
- Place the tofu in a shallow sauce pan and cover with cold water. Noe: I like to cut the block of tofu in half. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat for at least 20 minutes.
- Meanwhile, mince and mash the garlic to a paste. Stir together with the remaining ingredients.
- Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on a towel (or simply use a slotted spatula and skip the drying step). Transfer the block or blocks of tofu to a shallow bowl or bowls. Spoon the sauce over the tofu and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tofu
- Method: Stovetop
- Cuisine: Asian
When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet , I couldn’t not make it.
And I’m so happy I did. This is by far the easiest — my friends who hate to cook are you listening? — method of preparing tofu I have encountered:
First, you simmer tofu in water — yes, water — then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chile flakes, and scallions; then you pour this sauce over the tofu.
It is as delicious as Ruth promises. Truly . Please try it. I think you will be pleased.
Here’s the play-by-play: Gather your sauce ingredients: soy sauce, sesame oil, chile flakes, scallions, garlic (if you wish), sugar, and sesame seeds.
Toast the sesame seeds:
Place a block of firm tofu in a skillet and cover with water. Bring to a simmer, then lower heat to keep warm.
Often I’ll cut the block in half before simmering it.
After about 20 minutes, place each tofu half into a bowl.
And spoon the sauce over the top.
Serve with vegetables on the side. I love this spicy broiled broccoli but steamed edamame (see below) is a great, simple option.
Way back in the day, I worked at a catering company in Philadelphia. At nearly every party I worked, ‘peking duck rolls’ served straight from a bamboo steamer were passed with a soy dipping sauce … everyone raved.
Of course I went to Chinatown immediately following the first party I worked to purchase one of these three-tiered bamboo steamers. And while it is not a gadget I use often, I find it comes in handy here and there, and it’s kind of fun, too.
I love using it for edamame, which steam in under five minutes. If you have one, place it right into a wok filled with just enough water to reach below the first tier. Bring the water to a boil and then place edamame pods into one of the tiers. Cover and steam until done. Sprinkle with a nice sea salt according to taste.
Description
Adapted from Gourmet
Notes:
The original recipe calls for both toasting and crushing the sesame seeds. For simplicity, I often just toast the seeds. If you want to also crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.
The sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice .
Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
The tofu can be kept warm for as long as 4 hours.
As noted in the post, I love the tofu with this broiled broccoli.
- 1 (14- to 18-oz) package firm tofu
- 1 teaspoon chopped garlic
- ¼ cup chopped scallion, or about 4 scallions, thinly sliced
- 2 teaspoons sesame seeds, toasted, see notes above
- 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes, see notes above
- 1/2 teaspoon sugar
- Place the tofu in a shallow sauce pan and cover with cold water. Noe: I like to cut the block of tofu in half. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat for at least 20 minutes.
- Meanwhile, mince and mash the garlic to a paste. Stir together with the remaining ingredients.
- Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on a towel (or simply use a slotted spatula and skip the drying step). Transfer the block or blocks of tofu to a shallow bowl or bowls. Spoon the sauce over the tofu and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tofu
- Method: Stovetop
- Cuisine: Asian
Description
Adapted from Gourmet
Notes:
The original recipe calls for both toasting and crushing the sesame seeds. For simplicity, I often just toast the seeds. If you want to also crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.
The sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice .
Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
The tofu can be kept warm for as long as 4 hours.
As noted in the post, I love the tofu with this broiled broccoli.
- 1 (14- to 18-oz) package firm tofu
- 1 teaspoon chopped garlic
- ¼ cup chopped scallion, or about 4 scallions, thinly sliced
- 2 teaspoons sesame seeds, toasted, see notes above
- 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes, see notes above
- 1/2 teaspoon sugar
- Place the tofu in a shallow sauce pan and cover with cold water. Noe: I like to cut the block of tofu in half. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat for at least 20 minutes.
- Meanwhile, mince and mash the garlic to a paste. Stir together with the remaining ingredients.
- Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on a towel (or simply use a slotted spatula and skip the drying step). Transfer the block or blocks of tofu to a shallow bowl or bowls. Spoon the sauce over the tofu and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Tofu
- Method: Stovetop
- Cuisine: Asian
Find it online : https://alexandracooks.com/2009/03/12/tofu-edamame-soju/
This is the best lemon-blueberry muffin recipe: sugar-crusted, lemony crumb, loaded with blueberries: what’s not to love? This is a long-time family favorite recipe and always a crowd-pleaser.
Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain.
The recipe comes from my mother via my aunt via The New York Times . A few notes:
- Make the muffins in a 6-well jumbo muffin pan . ( Though, update 2020: a 12-well muffin pan works great, too. )
- Ensure your butter is at room temperature. It will make the creaming process go swiftly and smoothly.
- Don’t skimp on the sugar dusting before baking. It creates an irresistible crusty topping. Turbinado and demerera sugar are great here, too.
- Fresh blueberries are best, but you truly can make this year-round with frozen blueberries — no need to thaw first.
I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve. And if you love the lemon-blueberry combo, you must try this lemon-blueberry Dutch baby and these lemon-blueberry scones and this lemon-blueberry quick bread .
PS: Buttermilk Blueberry Breakfast Cake
More Delicious Muffin Recipes
- Apple Orchard Muffins
- The Best Bran Muffins Ever
- Oatmeal Breakfast Muffins
- Coffeecake Muffins with Streusel
- Millet Muffins
All the muffin recipes right here → Muffins
Here’s the play-by-play : Gather your ingredients.
Zest a lemon over 1 stick (8 tablespoons butter).
Cream it with a cup of sugar until light and fluffy. Add an egg and some vanilla, and beat again.
Toss the blueberries with some of the flour. Combine the dry ingredients and add them to the butter mixture, alternately with the milk. Beat until creamy.
Fold in the blueberries with a spatula.
Transfer batter to a jumbo 6-cup or standard 12-cup muffin pan.
Bake until the tops are golden.
Let cool for about 10 minutes before serving …
… with butter.
Is there anything better??
The original recipe calls for baking the muffins in a jumbo muffin tin, which I have to say is really fun. But, a 12-cup muffin tin may be more practical if you are entertaining for a larger crowd. Here are a few images of the jumbo muffins:
Description
Adapted from The New York Times
This is a long-time favorite recipe. The original recipe calls for making the muffins in a 6-cup jumbo muffin tin, which is especially fun, but which maybe isn’t the most practical if you are feeding a small crowd. A 12-cup muffin tin works beautifully.
Salt : If using table salt or Morton kosher salt, use 3/4 teaspoon. If you are sensitive to salt altogether, use 1/2 teaspoon salt.
- ½ cup ( 113 g ) unsalted butter, room temperature
- zest of 1 lemon
- 1 cup + 1 tablespoon ( 214 g ) sugar
- 1 egg, room temperature
- 1 teaspoon vanilla
- 2 cups ( 256 g ) all-purpose or cake flour
- 2 teaspoons baking powder
- 1½ teaspoon Diamond Crystal kosher salt, see notes above
- 2 cups fresh blueberries
- ½ cup milk or buttermilk
- Heat the oven to 375ºF. Cream butter with lemon zest and 1 cup of the sugar until light and fluffy.
- Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour; then whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the batter a little at a time, alternating with the milk. Fold in the blueberries. Note: Batter will be thick. This is OK.
- Grease a jumbo muffin tin (or a 12-cup muffin tin… though the jumbo is really fun) with butter or coat with non-stick spray. Distribute batter among muffin cups. Sprinkle batter with remaining tablespoon of sugar. Bake for 30 minutes (or less, roughly 18-25 minutes, if using a 12-cup muffin tin). Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let muffins cool in pan for about 7 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
