About this episode
frying, encourages you to freeze your tofu (who knew!), and describes several ways that silken tofu can be delicious in both savory and sweet dishes. *** Links to recipes from this week’s show: Sweet and Crunchy Tofu (made with potato starch) from Maangchi (Frozen) Tofu Braised in Soy Sauce from Chichi Wang of Serious Eats, and How to freeze Tofu by Jessie Yuchen of Bon Appetit Tofu Guide from Serious Eats Silken Tofu with green onion from Garlic Delight Vegan Mapo Tofu from David Tanis via the New York Times Hetty McKinnon’s Creamy Vegan Tofu Noodles for the New York Times Isa Chandra Moskowitz’ Tofu Balls and Tofu Short Ribs Tofu Chocolate Mousse from Martha Stewart) We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!