Weeknight-friendly Tofu Pilaf with the brown butter we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and stir-fry until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the creme fraiche and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
A buttery take on Cauliflower Soup, built on garlic and thyme and finished the way we like it....
French The kind of French plate you make on repeat. dijon and tarragon, a proper bake, and a finish of...
French
Members
This French Plate leans on brown butter to do the heavy lifting. We braise the Cod for real...
French
Members
Our tested Smoked Halloumi Grain Bowl: elegant, generous, and balanced with brown butter....