Crunchy Sesame Tofu Salad

 This Crunchy Sesame Tofu Salad recipe is a flavor-packed, quick-fix meal made with crispy air-fried or baked tofu, raw veggies, and a zesty orange sesame dressing. The satisfying crunch and vibrant taste and color make this a stand-out anytime dish.

Ingredients 

Sesame Tofu

• 1 block extra firm tofu, pressed for at least 20 minutes
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp cornstarch
• 1 ½ tbsp sesame seeds
• ½ tsp garlic powder

Orange Sesame Dressing

• ½ cup freshly squeezed orange juice
• ¼ cup avocado oil
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp smooth dijon mustard, or yellow mustard
• 1 tbsp agave nectar
• ½ tsp sea salt

Salad

• 1 cup shelled edamame, also called mukimame
• 3 cups finely chopped or shredded cabbage, about ¼ of a medium-sized cabbage
• 2 carrots, shredded
• 1 red bell pepper, stem and seeds removed, thinly sliced
• ½ bunch of fresh cilantro, leaves and stems chopped (about ¼ cup chopped)
• Salt, to taste
• 2 tbsp sesame seeds, for garnish

Instructions 

Sesame Tofu

• Cube the pressed tofu into ½-inch pieces and place it in a mixing bowl.
• Pour the soy sauce over the tofu and stir. Then add the sesame oil and stir again. Sprinkle the cornstarch, sesame seeds, and garlic powder over the tofu and stir well.
• To air fry: Transfer the coated tofu to an air fryer and cook at 375°F for 10 minutes. Stir the tofu, and air fry for more 3-5 minutes, or until crispy.
• To bake: Preheat the oven to 375°F and line a baking sheet with parchment paper. Spread the prepared tofu evenly over the prepared baking sheet. Bake the tofu for 20 minutes, then flip and bake for another 10-15 minutes, until crispy.

Sesame Orange Dressing

• While the tofu air fries or bakes, place all of the ingredients in a glass jar with a lid. Tighten the lid and shake until emulsified. Alternatively, you can whisk the ingredients together in a bowl.

Salad

• In a saucepan over high heat, bring 2 cups of water to a boil. Add the edamame beans to the boiling water and cook for 5 minutes until tender. Strain the water from the beans and set aside.
• Place the cabbage and carrots in a mixing bowl. Pour ½ cup of the orange sesame dressing over the vegetables. Use clean hands to gently massage the veggies until the cabbage is more tender, about 30 seconds. Season to taste with more dressing and salt.
• Add the edamame, red peppers, and cilantro to the salad, and gently toss to combine.
• Transfer the salad to serving plates and top evenly with the crispy tofu and sesame seeds.

Notes

Storage Directions

• Crispy tofu salad recipes are best enjoyed right away. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ideally, store the tofu and veggies separately. To re-crisp the tofu, reheat it in the air fryer at 375ºF for 5-7 minutes or in the oven at 375ºF for 10-15 minutes, flipping halfway through. 

Recipe Pro-Tips

• Press the tofu well. For the crispiest tofu in the salad, press it thoroughly to remove as much moisture as possible. Use a tofu press or place the tofu on a paper-towel-lined plate with a heavy object set on top for at least 20 minutes. This helps achieve a crunchy texture, whether you bake or air fry it. 
• Evenly season the tofu. When coating the tofu in the marinade, ensure that each piece is evenly covered with the seasoning and cornstarch mixture. This will help in achieving uniform crispiness when cooked.
• Preheat cooking appliances. Preheat the air fryer or oven before adding the tofu to ensure even cooking and the best crispy texture. 
• Massage the veggies. Gently massage the shredded cabbage and other vegetables with the dressing to tenderize them and enhance their flavor. 
• Emulsify the dressing. For a perfectly blended dressing, vigorously shake the dressing ingredients in a jar with a tight lid or whisk them thoroughly in a bowl until they are fully combined and smooth. This ensures the dressing is emulsified, with a consistent texture and flavor.
• Adjust the dressing to taste. The sesame tofu salad dressing can be adjusted based on your preference. Taste after mixing and add more seasonings, sweetener, oil, or vinegar as needed to balance the flavors.
• Save extra dressing. If you have any leftover dressing, use it to season veggies, grains, or noodles. It will stay fresh for about 5 days after making. 

Veggie Fried Rice

 

Garden veggies never had it so good.

BY SUSIE MIDDLETON, Martha's Vineyard Magazine

Use this fried rice recipe as a template and make it with your choice of seasonal veggies. It’s especially good for using up small bits of leftover veggies in your fridge or as a destination for summer garden veggies.  I developed this recipe (based on my Gingery Fried Rice with Broccoli or Asparagus recipe) to help you reduce food waste in your kitchen, so don’t be shy about using thinly sliced broccoli, cauliflower, or Swiss Chard stems in this (in addition to florets and leaves). Radish tops or beet greens, thinly sliced, can go in, too. I always include a bit of either onion, bell pepper, or mushroom if I can, as those aromatic veggies give off moisture as they cook and help soften the other veggies. Green beans, asparagus, bok choy, okra – they’re all good! The photo at top shows a summer version with green beans, peppers, Fairy Tale eggplants and okra. The photo below shows a spring version with asparagus and chard stems.

Recently my stir-fry pan died and I've been temporarily using my large nonstick skillet instead. Since the skillet has more surface area, I'm finding I need a little bit more oil than I do with the stir-fry pan. Use your judgment and add what you think is best, but be judicious. 

I like to keep this rice vegetarian, but when I’m cooking for my carnivore, I add some diced ham into the pan with my vegetables when I begin the stir-fry.

If you’re in a rush or don’t have the ingredients for the little sauce, you can skip it and just add soy sauce (and maybe a squeeze of lemon or lime) to taste at the end.

Ingredients

For the sauce

• 1 tablespoon plus 1 teaspoon low-sodium soy sauce
• 2 teaspoons sherry or mirin
• 2 teaspoons Chinese oyster sauce
• 1 teaspoon brown sugar
• 1/4 teaspoon Asian chili-garlic sauce

For the rice

• 1 to 2 tablespoons vegetable oil (grapeseed is perfect for high-heat cooking)
• 2 generous cups thinly sliced or small diced vegetables (your choice, include a bit of onion or bell pepper)
• Kosher salt
• 2 to 3 teaspoons minced fresh garlic 
• 2 to 3 teaspoons minced fresh ginger (optional)
• 1/3 cup thinly sliced scallions or chives
• 2  to 2 ½ cups cold cooked short grain brown rice 
• 1 to 2 tablespoons chopped fresh parsley, mint, cilantro, or a combination
• 1 to 2 tablespoons toasted sesame seeds, toasted sliced almonds, chopped peanuts or any nuts  
• 1 egg, cooked into a flat omelet and cut into strips (optional)
• Lime or lemon wedges 

Instructions

For the sauce

1. In a small bowl, mix together the soy sauce, sherry or mirin, oyster sauce, 2 teaspoons water, brown sugar, and chili-garlic sauce.

For the rice

1. In a large (12-inch) nonstick stir-fry pan (or large nonstick skillet), heat the 1 tablespoon of oil over medium-high heat.

2. When the oil is hot, add the vegetables and 1/2 teaspoon salt, turn the heat to high, and cook, stirring, until the veggies are crisp-tender and all the pieces are lightly browned, about 4 to 6 minutes. Add a teaspoon or two more of oil if necessary.

3. Add the garlic, the ginger (if using), and half the scallions or chives. Stir-fry for 30 seconds to 1 minute.

4. Add the rice and cook, stirring and breaking the rice up with a spoon, until the rice is heated through, broken apart, and slightly “toasted” (you will hear it crackle), 1 to 2 minutes.

5. Carefully pour in half of the sauce, and stir until well incorporated. Immediately remove the pan from the heat. Taste and add a bit more sauce; you may not need it all.

6. Stir in the herbs and transfer the rice to a serving bowl or plates. Garnish with the remaining scallions, nuts, and egg strips (if using). Serve with lemon or lime wedges.

Teriyaki Pork & Bok Choy Ramen

Ingredients:

• teriyaki pork tenderloin
• bok choy
• hard-boiled egg
• cashews
• roughly chopped onion

Directions:

• Roast the port loin according to package directions.
• Hard boil one egg per serving
• Cook the ramen according to package directions, adding the onion and cashews from the start.  
• Add the bok choy towards the end.
• Mix in the pork and hard boiled egg, and serve.

Stir-Fried Chicken and Bok Choy

YIELD     Serves 2 to 3

TIME       30 minutes

Evan Sung for The New York Times

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.

Featured in: The Ease Of Stir Fry. 

INGREDIENTS

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 ½ tablespoons sesame oil
• 2 teaspoons light brown sugar
• ¾ pound boneless chicken thighs, cut into 1/2-inch strips
• 2 tablespoons finely chopped gingerroot
• 2 cloves garlic, finely chopped
• 3 tablespoons peanut or vegetable oil
• ½ pound bok choy (1 head), trimmed and thinly sliced
• 2 leeks (1/2 pound), halved lengthwise and thinly sliced
•  Pinch chile flakes
•  Salt, as needed
•  Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Stir-Fried Beef and Bok Choy with Ginger

Prep Time: 20 minutes   Cook Time: 10 minutes   Servings: 4

Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.

Ingredients:

2 Tbs. dry sherry

1 Tbs. soy sauce

1/2 tsp. Asian chile paste

1 lb. (500 g) baby bok choy

2 tsp. peanut oil

2 garlic cloves, minced

1 Tbs. grated peeled fresh ginger

1 lb. (500 g) flank steak, thinly sliced across the grain

Directions:

In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.

In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.

Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.

Recipe on williams-sonoma.com

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).