- 11 Super-Melty-Cheesy Dishes for a Snow Day
- Five Essential Tips for Feeding Your Dad on Father's Day
- 6 Sandwiches That Would Benefit From a Bacon Weave
- Lean Buffalo, Crispy Chickpeas and Molten Chocolate Cake in the #FWCookbook
- Mother’s Day Chicken Friccassee
- Darker and Stormier
- 11 Ways to Use Okra
- 10 Most Popular Recipes of 2014
- A Vegan Passover?!
- Grilled Quail with Shaved Fennel and Yogurt
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
This week in the F&W Test Kitchen, we whipped up recipes from Asian Tofu by respected cooking teacher and food blogger Andrea Nguyen. Her Cellophane Noodle and Tofu Rolls (left) are a clever vegetarian version of the classic Vietnamese pork-skin rolls called bi cuon. Strips of tofu are shallow-fried until crisp and tossed with soy-infused glass noodles, and together, they mimic the chewy texture and saltiness of traditional pork fillings. The tofu-noodle combo is then sprinkled with nutty toasted rice powder and wrapped in delicate rice paper with lettuce and mint. Nguyen serves the rolls alongside a drizzling sauce of lime juice, brown sugar, chiles, garlic and soy. Ten Speed Press will release the book early next year, but in the meantime, here are some phenomenal tofu recipes for the weekend, including Joe Kim’s playful Crunchy Tofu Tacos.