Web and app developer. Coffee, beer, and running, in any order.
Last week I made the Panfried Tofu with Garlic and Black Bean Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
This was pretty good. Tossing in a sauce helped smooth over many of the issues with last weeks simple panfried tofu. 3 stars ★★★☆☆
Last week I made J. Kenji Lopez-Alt’s Simple Panfried Tofu with Soy-Garlic Sauce recipe from his The Wok cookbook.
The tofu was bland and crunchier than expected. The sauce helped, but not enough. As is, 2 stars ★★☆☆☆, but with some adjustments, might could get to 3 stars.
Wednesday I made J. Kenji Lopez-ALt’s Agedashi Tofu (Fried Tofu with Soy-Dashi) recipe from his The Wok cookbook.
It tasted good, but I had issues with the tofu popping while frying. Two stars because I have another recipe that was also good and didn’t pop and splatter ★★☆☆☆
Agedashi Tofu from J. Kenji Lopez-Alt’s The Wok cookbook
Thoughts on making J. Kenji Lopez-Alt’s Noodles with Thai Basil and Peanut Pesto from The Wok.
I had high hopes for this one because we like both pesto and Thai flavors, but we couldn’t tell the difference between this and a regular pesto. 3 stars ★★★☆☆