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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)
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Tags: challenge 2008 chapter 6

Recipe Reviews

12th June 2013

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.

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