Kosher salt or sea salt for seasoning
1/3 cup cornstarch
2-3 tablespoons coconut oil or peanut oil
- To prepare the tofu for frying, cut the block in half horizontally to form two rectangular planks. Layer 3 paper towels on a plate. Place tofu onto the paper towels and put another layer of towels on top and gently press the tofu planks to remove excess moisture. Let sit for 10 minutes so the paper towels can absorb the excess water.
- Cut each plank into 1 inch wide slices. If you prefer smaller pieces, cut into cubes.
- Heat a non-stick skillet with the oil until hot but not smoking.
- Season the tofu well with salt. Place the cornstarch on a plate and coat only enough tofu with the cornstarch that you can cook at one time (if you coat too many, the pieces that are waiting to be cooked will get gummy). Place the coated tofu into the hot oil in a single layer and cook until golden brown, about 2-3 minutes. Turn the tofu and continue cooking until all sides are browned. Place the fried tofu onto paper towels. Serve immediately or reheat as needed.
“This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.” Gabrielle Hamilton
Kosher salt (Liz used about 2 tablespoons Kosher salt)
1 pound Brussels sprouts, trimmed at stalk end
Extra-virgin olive oil (Liz used about 2 tablespoons)
Vietnamese fish sauce-Red Boat is a good brand ( Liz used 1 tablespoon)
- Bring a large pot of water (Liz used 6 cups) to a boil, and season with coarse kosher salt until as salty as the sea. The author suggests to get a spoon and taste the hot water for salinity. It’s the only way to know what you’ve got in the pot.
- Add the brussels sprouts, and cook for about 10 minutes, until they are just cooked through. Still firm but fork tender.
- Drain sprouts, and quickly transfer to a heatproof shallow bowl, and while hot, douse them with good-quality olive oil and sprinkle fish sauce over them judiciously. Stir, and taste one. Add another splash of fish sauce, if needed, and let the sprouts cool completely, resting and steeping for an hour or so, before serving at room temperature.
4 tablespoons butter, ghee, coconut oil, or olive oil
12 ounces cauliflower
2 scallions, chopped
¼ cup roughly chopped fresh flat leafed parsley
2 tablespoons chopped fresh mint or cilantro
Salt and pepper
- To “rice” the cauliflower: Remove outer leaves. Cut the cauliflower into florets. Using a box grater, grate the cauliflower florets. To use a food processor, place the blade attachment in the processor bowl. Add the florets and pulse until the cauliflower looks like rice.
- Place the riced cauliflower onto a cotton towel and squeeze it to release as much water as possible.
- In a large heavy skillet melt the butter over medium heat. Add the riced cauliflower. Cook, stirring occasionally, until it begins to soften--about 3-5 minutes.
- Add the herbs and cook just until fragrant. Season with salt and pepper to taste. Serve hot.