Pick Your Tofu: Crispy or Baked

Yewande Komolafe's tofu recipes, Melissa Clark's grilled chicken thighs, and more recipes.

View in Browser Add nytdirect@nytimes.com to your address book. David Malosh for The New York Times. Food Stylist: Simon Andrews. Saturday, July 4, 2020 Pick Your Tofu: Crispy or Baked The week’s most popular dishes include Yewande Komolafe’s crispy tofu with cashews and blistered snap peas (above), her recipe for baked tofu with peanut sauce and coconut-lime rice and Melissa Clark’s gingery grilled chicken thighs. Find more recipes in this collection for the weekend.   David Malosh for The New York Times. Food Stylist: Simon Andrews. Crispy Tofu With Cashews and Blistered Snap Peas Yewande Komolafe 30 minutes, 4 servings ADVERTISEMENT   Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell. Gingery Grilled Chicken Thighs With Charred Peaches Melissa Clark 45 minutes, plus marinating, 4 to 6 servings   David Malosh for The New York Times Baked Tofu With Peanut Sauce and Coconut-Lime Rice Yewande Komolafe 25 minutes, 4 servings   David Malosh for The New York Times. Food Stylist: Simon Andrews. One-Pot Japanese Curry Chicken and Rice Kay Chun 1 hour, 4 servings ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2020 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018