We’re back! As of an hour ago, Bowl #2 and I are back in our Brooklyn nook, a little tanner, a lot rounder, kind of sleepy, and trying to remember what it’s like to be hungry.
Before I go nap off our red-eye, I just wanted to drop in a little hello and a note that I have a guest post up this morning on With Food + Love! Sherrie’s blog is a gorgeous and inspiring take on vegetarian, gluten-free eating, and I’m so excited and honored to be able to contribute something today (especially as a gluten-ful omnivore!)
When it comes to tofu, I’m generally not persuaded by it unless it’s the chewy dried version that crops up in stirfries and savory braised meat dishes (or, if my dad is involved, eaten plain out of the package). But when Bowl #2’s mother introduced me to this banchan last fall – incidentally, on our last trip to visit his family almost exactly a year ago – I was totally smitten, even despite my textural bias. The tofu is pressed with paper towels to remove moisture, then briefly panfried to add a touch of crisp, and finished by braising in an intensely flavored soy sauce and sesame oil mixture, punctuated by bright scallions, garlic, and a touch of red pepper. It’s vegan, and if you use tamari, gluten-free – more importantly, it’s just really good. Hop on over to Sherrie’s blog for the recipe!
And now it’s time for a nap! Hope you’re all having lovely Wednesdays!