The Amateur Gourmet Newsletter

Share this post

Ottolenghi's Black Lime Tofu with Spinach

amateurgourmet.substack.com

Ottolenghi's Black Lime Tofu with Spinach

Plus: A Banana Chocolate Chip Cake, Ben Mims Makes an Epic Khao Soi Feast, and Our Fifteen-Year Anniversary Dinner at Republique

Adam Roberts
Apr 12, 2021
∙ Paid
2
Share

Hey friends,

Can you believe that I’d never cooked tofu?

I know, I know: it’s nuts, but it’s true. I guess I was never that big of a tofu fan? Just the idea of it sounded kind of mushy and bland? But then we went to Japan last year and we ate scrumptious, luscious tofu in various guises — at breakfast in Kyoto, at a sushi restaurant in Tokyo — and I quick…

Keep reading with a 7-day free trial

Subscribe to The Amateur Gourmet Newsletter to keep reading this post and get 7 days of free access to the full post archives.

Already a paid subscriber? Sign in
Previous
Next
© 2023 Adam Roberts
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing