Ten Tofu Recipes | The Alt-Weekly, Issue No. 34 (Patreon)

Ten Tofu Recipes:

This week has been all about tofu for our Kenji Eats Japan series! As we say soy long to the city of Kyoto, the epicenter of tofu cuisine in Japan, here are ten tofu recipes for you to try at home:

Inspired by our trip to Wow Wow Tonight, a Kyoto izakaya, try this grilled beef and tofu stew. Perfect set-it-and-forget-it recipe for a summer cookout around the grill.

For a sick day, this sundubu jjigae is the perfect full-health, full-red-potion healing stew.

In an attempt to make a fully vegan saag paneer, this saag tofu was born. Marinating the tofu is the key here, giving it a tart, umami-heavy flavor that mimics the flavor of fresh paneer cheese.

Keeping with the vegan theme, this san choi bao (Chinese lettuce cups) recipe is all about texture and big flavor.

As are these vegan migas, in which tofu stands in as a perfect dupe for soft, curdy scrambled eggs.

Speaking of... this Turkish-style tofu menemen is complete with onions, chilies, and tomatoes.

Simple, big texture, and lots of crisp. This simple crispy tofu dish will set you up for success.

Side salads are important. And they can have tofu, too! Just take this spicy warm silken tofu with celery and cilantro salad for example.

Not convinced yet? How about this Sichuan-style asparagus and tofu salad recipe instead!

And finally, your mother's take on mapo tofu is a dish you just can't knock.

Farmers Market Inspo!

Last week, Kenji brought back tales of farmers' markets from a far distant land: Bozeman, Montana! Dive into the full farmers market haul on YouTube.

You may have already seen the obligatory BLT content, but what did all that other produce turn into? Take some inspiration for your next farmers market run:

From left to right: Grilled lamb chops, broccoli, and succotash with zucchini, corn, fava beans, garlic scapes, and lardons of guanciale; fried zucchini fried dressed with sherry vinegar and basil; bucatini carbonara con guanciale; and roasted beets with whipped goat cheese and pistachios.

Cherry clafoutis; miso-roasted carrots and turnips with a white musk beurre blanc; a side salad of tomatoes with shiso, basil, yuzu, ponzu, and olive oil; and finally, braised beet greens and oyster shrooms with feta on some toast.

Let us know which of these you'd like to see turned into written recipes in the future right here on Patreon!