Creamy Noodles Drizzled With Chile Crisp, Chicken Fajitas in Soft Flour Tortillas
Source: New York Times
Hello! Mia here, filling in for Emily Weinstein today. I’m delighted to be here in Five Weeknight Dishesland — I’m usually hanging out in the Cooking newsletter with Melissa Clark and Sam Sifton — to talk about my new favorite thing.I first found tofu cream — a pourable sauce made from blended tofu, miso and garlic — in Hetty Lui McKinnon’s 2023 cookbook, “Tenderheart.” Her sauce coats a mix of chewy udon noodles…
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Read the original source at New York Times