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A short cooking video of crispy chili tofu

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Crispy chili tofu

4 servings · 25 min · 9 ingredients

400 gfirm tofu
3 tbspcornstarch
2cloves garlic
1 tbspchili crisp

6 steps, grouped & readyCook it

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Reading a recipe means holding a dozen things in your head at once — what goes where, what gets mixed, what's for later. Our refined models do that processing for you, grouping ingredients by their role and splitting steps into prep, cook, and finish.

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Phased stepsPrep, cook and finish separated so you can read ahead.

What you paste

4 eggs, 200g guanciale…

100g pecorino, 400g spaghetti…

pepper, salt, 1 pot water

What you get

Sauceegg yolks · pecorino · pepper

Pastaspaghetti · guanciale · salt

Bolognese15 · grouped into 4

OriginalRefined

Ingredients15

Soffritto

1 tbspvegetable oil

3 tbspbutter, reserve 1 tbsp for finishing

0.5 cupchopped onion

0.67 cupchopped celery

0.67 cupchopped carrot

Meat

0.75 lbground beef chuck

salt, black pepper

Sauce liquids

1 cupwhole milk

whole nutmeg

1 cupdry white wine

1.5 cupsItalian plum tomatoes

Finish

1.25 lbpasta

1 tbspbutter, for tossing

Parmigiano-Reggiano

Instructions8

Prep

1Chop onion, celery, carrot. Set aside as the Soffritto.

2Season ground beef lightly with salt and pepper. Set aside as the Meat.

3Measure milk and wine. Cut tomatoes. Set aside as Sauce liquids.

Cook

1Heat oil and butter in a heavy pot. Toss in the Soffritto and stir until translucent, about 5 min.

2Add the Meat, crumbling with a fork. Cook until no pink remains.

3Add milk; simmer until absorbed. Grate in 1/8 tsp nutmeg.

4Add wine, then tomatoes. Simmer 3 hours, adding water as needed.

Finish

1Toss pasta with sauce and reserved butter. Serve with Parmigiano.

Ingredients15

1 tbspvegetable oil

3 tbspbutter, reserve 1 tbsp for finishing

0.5 cupchopped onion

0.67 cupchopped celery

0.67 cupchopped carrot

0.75 lbground beef chuck

salt

black pepper, ground fresh

1 cupwhole milk

whole nutmeg

1 cupdry white wine

1.5 cupscanned Italian plum tomatoes, with juice

1.25 lbpasta

1 tbspbutter, for tossing

Parmigiano-Reggiano, at the table

Instructions5

1Put oil, butter and onion in the pot over medium heat. Cook until translucent, then add celery and carrot. Stir for 2 min to coat.

2Add ground beef with a pinch of salt and pepper. Crumble with a fork, cook until no red remains.

3Add milk; simmer until bubbled away. Grate in ⅛ tsp nutmeg and stir.

4Add wine, simmer to evaporate, then tomatoes. Cook uncovered at the laziest simmer for 3 hours, adding ½ cup water as needed.

5Toss with drained pasta and reserved butter. Serve with Parmigiano-Reggiano.

Your brain, off-loaded. Our refined models group these 15 ingredients into 4 roles and split a dense 5-step paragraph into prep · cook · finish — so you're never holding the whole recipe in your head at once.

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