Traditionally, the term teriyaki refers to the combination of the sweet glaze with the act of broiling, not just to a sauce. And it’s that fusion that results in golden tofu.
The addition of the sweet vermouth here punctuates the natural sweetness of the canned tomatoes, making this quick sauce taste as if it’s been simmered for hours.
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is impractical for the home cook. But we've found a shortcut you'll love.
We found ourselves craving this sun-dried tomato butter, not just spreading it on lamb chops but also tossing it with orzo and smearing it onto slices of toast.