We're in the first stage of tomato season here in the Northeast, that part of summer when the rubicund beauties piled at the farmers' market consistently tempt and deceive me.
Staying speedy but going vegan, we have Kay Chun's coconut-caramel braised tofu. A fragrant sauce of coconut milk, miso, and ginger thickens into a rich caramel to cook tofu, with charred green beans and lime juice for contrast.
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