There are very few people in this world who can make tofu as exciting a topic as Samin Nosrat. I felt that keenly this week when I got to chat about vegetarian cooking with Samin and Tejal Rao at a virtual cooking event, in which tofu was a very hot topic.
Samin described one of her favourite tofu-cooking methods, in which medium-firm tofu is doused in liquid aminos (a seasoning that is soy sauce-adjacent) and pan-fried in coconut oil, in such evocative, mouthwatering terms that I wanted to run downstairs and make it for lunch.
