Good morning. For those of us who take Thanksgiving seriously, who plan and plan and cook and cook, this last Sunday before the feast marks the real start of the holiday.
I worked out this recipe for roasted tofu and green beans with chile crisp as a way to get a flavorful dinner on the table in just about 30 minutes. The marinade's a wonder: chile crisp cut with black vinegar, sesame oil, a wisp of honey, minced garlic and ginger, along with scallions and cilantro. You could put it on anything!
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