Just as I question if my online cooking subscriptions are worth it, I'm reminded that not only can I make great recipe-based dishes from online sources, but also get inspiration for new standard cooking approaches moving forward.
The latest such dish was NYT Cooking's Spinach, Tofu, and Sesame Stir-Fry, which taught me a great, adaptable sesame and vegetable base for stir-fry meals moving forward.
The final dish was nicely spiced and sharp from the toasted sesame oil garnish and red pepper flakes, and with both spinach and tofu, it was a complete meal with some rice.
A few modifications that I made (see, the recipe is adaptable!):
- I probably didn't fully toast the sesame seeds because I was afraid to burn them
- Used 1 block of tofu, cut and drained in paper towels for 1.5 hours
- I doubled the recipe ginger and garlic amounts
- I added some Shaoxing vinegar with the soy sauce for more diversity of flavor
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