Of all the Vietnamese tofu dishes, this recipe and the deep-fried tofu on page 191 are the ones I ate most often as a child. To this day, my mom still panfries double batches of stuffed tofu so that she and my dad can reheat individual servings in the toaster oven over the course of several days. For this recipe, use tofu sold in large, bricklike blocks, rather than smaller cakes, as it is easier to cut the big blocks to size. Regular tofu is a little difficult to stuff but produces a delicate, silky interior. The exterior doesn’t hold its crispiness but is delicious nonetheless. Medium-firm tofu is easier to stuff and holds its crispiness for a long time, but the interior is chewy and less delicate. Firm tofu is too hard and silken tofu is much too soft, When tomatoes are out of season, substitute a 14 1/2-ounce can of whole tomatoes, drained and chopped, and use 1/4 cup of the canning liquid in place of the water. Or, skip the tomato sauce altogether and instead dip the tofu in Simple Dipping Sauce (page 309) or a combination of soy sauce and fresh chiles.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.