#recipe

A small-batch homemade lemonade recipe from Baking Mischief that makes one quart by combining a quick sugar simple syrup with fresh lemon juice and water.

Nisha Vora makes Sticky Glazed Tofu Sandwiches for NYT Cooking, layering maple-Dijon-glazed baked tofu with quick-pickled cucumber and red onion and a charred-jalapeño aioli on toasted ciabatta.

Six-ingredient Vietnamese peanut dipping sauce (peanut butter, hoisin, fish sauce, garlic, sugar, water) from Julie Deily of The Little Kitchen. Works as a dip for spring rolls, tossed with noodles, or as a salad dressing.

I used this in place of yum yum sauce with the sticky glazed tofu rice bowl.

Vegan bowl with pan-fried sticky-glazed tofu, edamame, cucumber, avocado, and sushi rice, topped with crispy onions and drizzled with yum yum sauce. Comes together in 40 minutes and works well for meal prep.

I air-fried the tofu instead of pan-frying and swapped the yum yum sauce for Vietnamese peanut sauce.