Three Things

A revolutionary tofu prep method, creepy cocktails; Succession sofa suppers

Good morning! Here are Three Things I am excited about this week…

1. The Tofu Roasting Method That Changed Everything For Me

I think hands-down the best tofu is crispy tofu, i.e. when it’s been dredged in cornstarch, then pan-fried in a generous amount of oil and tossed with some form of glaze or sauce. (Exhibit A: Hsiao-Ching Chou’s Crispy Weeknight Tofu with vegetables.) But honestly, dredging and frying can be a pain sometimes, and when my friend Robin (by way of our friend Kate, who teaches cooking classes) introduced me to this roasting method, the tofu dinner doors felt suddenly flung wide open. You simply toss tofu cubes in a large mixing bowl with cornstarch, soy sauce, and oil, then spread on a parchment-paper-lined (crucial that it’s parchment paper and not foil) baking sheet to roast. As you can see, they get a nice crispy edge and then become eminently tossable — into noodle dishes, into salads, into bowls. Here is the official recipe:

Basic Baked Tofu

1 (14- to-15-ounce) bloc…