orange-sesame tofu with snow peas

The days suddenly started getting longer. I didn’t fully appreciate it until we sat down to dinner last night, and realized the only light casting a glow was from Mother Nature, streaming through our dining room windows. Today we left swimming class, and sure enough it was still daylight too. I often joke that I’m solar powered, so this is very good news. Last year I was amazed at how late it remains daylight in Paris during the summer. In the beginning of the month, darkness didn’t descend until almost 11:00pm. I thought I’d have to paint the windows black to get the kids to fall asleep!

I’ll miss the sun rising at 6:00am once we turn the clocks ahead this weekend. Before changing the time I mutter to myself “spring forward, and fall back”, as a reminder to set them correctly. By April, though, the sunrise and I will surely be back in sync. All of this has nothing to do with tofu, except that ingredients, like time, is what we make of them. As I mention in my recent Relish article, tofu is a blank canvas, a chameleon of sorts, ready to soak up any flavor you’re craving. You’ll find my favorite recipe for orange-sesame tofu with snow peas here, but don’t miss the video below before you go. I’ll be back in a few days with details on a fun kids contest to celebrate the publication of my cookbook in a few weeks.

How To Prepare Tofu from Jennifer Perillo on Vimeo.

Comments

  • Denise: I love your videos!

    Wish I liked tofu as this dish looks so good. I have very bad memories of my mom trying to be a “hippie” and cooking with tofu in the 70′s. It was awful, and I cannot get past the memory. Is there a particular brand you like? I have been told that makes a difference.

  • Rose D. Frenchtown, NJ: Being a lifelong vegetarian, I’m always thrilled with recipes like this. Thanks!!!

  • April: Oh yeah!!! This is going to the top of my To Make list!

    @Denise, extra firm tofu is better IMHO and marinating it makes a difference. I’m trying freezing some – I read it gives it a mock-tuna consistency. Head to your nearest Asian restaurant – they know how to do it right! :)

  • Gina: YUM! I can’t wait to make this!
    I’ve been trying to cook with tofu more and had mediocre success until a friend of mine explained that I needed to get more of the moisture out of it first, so I’m glad you shared the video. Hope it’s ok for me to mention here that when I was searching for more tofu-related blogs, someone pointed me in the direction of this gadget that I bought and love for draining tofu. (http://www.tofuxpress.com/) I got one and liked that it made it easy to drain the tofu overnight or for a few hours in the fridge so I didn’t have to make sure I was home and monitoring it (in case I didn’t want to use it right away). Anyway…..the recipe looks awesome and I can’t wait to make it! :)

  • Diane: any tips on marinating it? Do I need to be careful about how much liquid i put it in and do i need to dry it out again? Thanks!

  • Rocky Mountain Woman: I love the longer days, it makes me feel like I have a life outside of work!

    great recipe…

  • Laurie: You have beautiful hands. Tofu is not my favorite, but watching your videos is always a treat.

  • Laurie: P.S. Please come to Dallas for a book signing.

  • Whitney @ The Newlywed Chefs: I love a good tofu recipe! Maybe this one will convince my husband to like tofu!

  • Caroline: Jennie! First, I just love this recipe! We eat tofu stir fry pretty often, this will be a great new way to make it! And, I loved your video! I prepare my tofu the exact same way! It makes the world of difference. You can really get the tofu browned up and crisp on the outside when you get that moisture out. Such a great tip.

    I’m bookmarking this to make soon! :)

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