#recipe

You Suck at Cooking makes a measurement-free spaghetti in onion chili oil sauce: onions cooked until they char, stock, garlic, tomato paste, chili oil, onion and garlic powder, and heavy cream, finished with parmesan and parsley. The deadpan jokes run throughout, and the episode ends with a song about Larry, the onion supplier.

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.

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.

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.