Given that tofu itself does not add much body to a dish, you need a substantial sauce, like one with canned coconut milk as its base, to make up for the tofu’s blandness. Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time. The onion must be browned carefully and thoroughly: keep the heat high enough so that this happens in a timely fashion—it should take about ten minutes and in no case more than fifteen—but not so high that the onion burns. I call this level of heat “medium-high,” but all stoves are different; the oil should be bubbling but not smoking, and you must stir the onion every minute or so.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.