I’m all about Francis Lam’s recipe for caramelized scallion sauce: for noodles; for grilled vegetables; for strange burrito situations; for pretty much any excuse to eat the sauce. It’s not a condiment, but I’ve also been eating a lot of tofu lately, mostly because I so love this Yewande Komolafe recipe for baked tofu with peanut sauce and coconut-lime rice. That’s the way of the pandemic, I think, with so many of us cooped up at home. But now Yewande’s back with a new tofu recipe, for crispy tofu and cashews with blistered snap peas (above), and it may push the peanut sauce one out of its lane. She has such a way with textures and flavors: the tofu soft beneath its crust, the crunch of the nuts and peas, the interplay between the coconut milk in the sauce, the molasses, the rice vinegar, the ginger.

Source: New York Times June 29, 2020 14:37 UTC