Tuesday, May 13, 2008

so you've got these sunflower sprouts


sunflower sprouts are too delicate to cook. my favorite way of getting them into a dish is to marinate them in a dressing overnight-- which lets the oil and vinegar of that dressing macerate the texture slightly, without losing the freshness that made you buy them in the first place.

this is one mashed package of tofu and two cups of sunflower sprouts marinating in a ginger sesame dressing. the next day, the tofu had better flavor and the sprouts had better texture.

1 comment:

wordster said...

thanks for using the word "macerate."