The Essential New York Times Cookbook: Classic Recipes for a New Century
Crispy Tofu with Shiitakes and Chorizo
Page 302
| Course Type: Main Courses
(1 review)
View photos (1)Tags: challenge 2008 chapter 6
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
We all loved this, though it was way too salty. I think the quality of your Spanish chorizo will determine its saltiness, and when I make this next time, I will replace half the chorizo with a vegetable (snap peas, perhaps). I doubled the recipe for four of us. I also drained/pressed the tofu for about an hour so it would really crisp up. The instructions were good - you really just need to let it fry for a long enough time and at a high enough temperature.
The odd thing about this recipe is that you serve tofu with meat on top of it. I'm accustomed to tofu meaning a vegetarian dinner, but this recipe played well for us.
Login or register to add your own review of this recipe.