Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 
  
  2 cups frozen shelled edamame, cooked according to package directions
  
  


• 
  
  1 cup silken tofu, drained
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  Pinch of white pepper, plus more to taste
  
  


• 
  
  1-1/2 tsp. ground cumin, plus more for garnish
  
  


• 
  
  3 cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/3 cup fresh lemon juice, plus more to taste
  
  


• 
  
  
  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Edamame Hummus with Spiced Pita Chips

This fresh green, creamy dip, excerpted from the cookbook The Food You Crave, has all the classic hummus flavors of garlic, cumin, and lemon. But it is light on the cumin and garlic in favor of a big citrus punch. Its mellow, bright flavor and smooth texture make it the perfect companion to the bold spicy shards of pita.

• 
  
  2 cups frozen shelled edamame, cooked according to package directions
  
  


• 
  
  1 cup silken tofu, drained
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  Pinch of white pepper, plus more to taste
  
  


• 
  
  1-1/2 tsp. ground cumin, plus more for garnish
  
  


• 
  
  3 cloves garlic, minced (about 1 Tbs.)
  
  


• 
  
  1/4 cup olive oil
  
  


• 
  
  1/3 cup fresh lemon juice, plus more to taste
  
  


• 
  
  
  Spiced Pita Chips
  
  
  

Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.

Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.

Red-Cooked Tofu

Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a big tofu fan, this easy, aromatic stew might change your mind.

• 
  
  4 medium scallions, thinly sliced (white and green parts separated)
  
  


• 
  
  2 medium carrots, cut into small dice
  
  


• 
  
  1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
  
  


• 
  
  6 Tbs. reduced-sodium soy sauce; more as needed
  
  


• 
  
  1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
  
  


• 
  
  1-1/2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 14-oz. packages firm tofu, cut into 1-inch pieces
  
  


• 
  
  2 Tbs. seasoned rice vinegar
  
  


• 
  
  2 tsp. arrowroot or cornstarch
  
  

In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes.

In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute. Add more soy sauce to taste, sprinkle with the scallion greens, and serve.

Spicy Almond Soba Noodles with Edamame

This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging.

• 
  
  2 oz. dried soba noodles
  
  


• 
  
  1/2 cup shelled edamame (fresh or frozen)
  
  


• 
  
  1 Tbs. sliced raw almonds
  
  


• 
  
  1 Tbs. almond butter (or substitute peanut or other nut butter)
  
  


• 
  
  2 tsp. unseasoned rice vinegar, or more to taste
  
  


• 
  
  1 clove garlic, crushed and finely chopped
  
  


• 
  
  1/4 tsp. red pepper flakes, plus more to taste
  
  


• 
  
  Kosher or sea salt
  
  


• 
  
  1 scallion, white and green parts, thinly sliced
  
  


• 
  
  1/2 red bell pepper, stemmed, seeded, and thinly sliced
  
  

Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles.

Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them.

To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want.

Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

Red-Cooked Tofu

Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a big tofu fan, this easy, aromatic stew might change your mind.

• 
  
  4 medium scallions, thinly sliced (white and green parts separated)
  
  


• 
  
  2 medium carrots, cut into small dice
  
  


• 
  
  1 cup lower-salt chicken broth or (preferably homemade) vegetable broth
  
  


• 
  
  6 Tbs. reduced-sodium soy sauce; more as needed
  
  


• 
  
  1/4 cup Shaoxing (Chinese cooking wine) or dry sherry
  
  


• 
  
  1-1/2 Tbs. minced fresh ginger
  
  


• 
  
  2 tsp. granulated sugar
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 14-oz. packages firm tofu, cut into 1-inch pieces
  
  


• 
  
  2 Tbs. seasoned rice vinegar
  
  


• 
  
  2 tsp. arrowroot or cornstarch
  
  

In a large saucepan, combine the scallion whites, carrots, broth, soy sauce, Shaoxing, ginger, sugar, and 1/4 tsp. pepper. Bring to a simmer over medium-high heat, stirring once or twice. Cover, reduce the heat to low, and simmer gently for 5 minutes. Add the tofu, cover, and continue to simmer gently until the tofu is heated through and has absorbed some of the other flavors, 10 minutes.

In a small bowl, whisk the vinegar and arrowroot until smooth and then stir the mixture into the stew, taking care not to break up the tofu. Stir gently until thickened, about 1 minute. Add more soy sauce to taste, sprinkle with the scallion greens, and serve.

Sesame-Ginger Tofu and Shiitake Kebabs

Extra-firm tofu is meaty and filling, and absorbs the potent flavors of a marinade, making it a fine addition to summer kebabs, whether you're a strict vegetarian or just an occasional one. Serve these kebabs with brown rice or somen noodles.

• 
  
  One 14-oz. package water-packed extra-firm tofu, well drained
  
  


• 
  
  1/4 cup reduced-sodium soy sauce
  
  


• 
  
  3 Tbs. rice wine (sake or Shaoxing)
  
  


• 
  
  3 Tbs. hoisin sauce
  
  


• 
  
  2 Tbs. peanut oil
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  2 Tbs. chopped fresh ginger
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  40 medium shiitake mushrooms (about 1 lb.), stems trimmed
  
  


• 
  
  2 bunches scallions (white and light-green parts only), cut into 1-inch lengths to yield 40 pieces
  
  


• 
  
  1 orange
  
  


• 
  
  Nonstick cooking spray
  
  

small heavy pot or cutting board on the tofu to press out excess moisture. Let sit for 20 to 30 minutes.


Cut the tofu into 40 cubes by first slicing the tofu block in half horizontally and then cutting each half into 20 cubes.


In a large bowl, whisk the soy sauce, rice wine, hoisin sauce, peanut oil, sesame oil, ginger, and honey. Add the tofu, mushrooms, and scallions. Marinate at room temperature for 30 to 45 minutes, stirring frequently but gently.


Trim the ends of the orange, cut it lengthwise into quarters, and then slice each quarter crosswise into 6?slices, to yield 24 slices total.


Line a large heavy-duty rimmed baking sheet with foil and coat the foil with cooking spray. Position a rack 8 inches from the broiler element and heat the broiler on high.


Thread 5 scallion pieces, 5 shiitakes, 5 pieces of tofu, and 3 orange slices onto each skewer in an alternating pattern. Arrange the skewers on the baking sheet. Broil until nicely browned on one side, 5 to 6 minutes. Gently turn the kebabs over and cook until golden brown on the other side, 5 to 6 minutes more.


Meanwhile, pour the remaining marinade into a small (1-quart) saucepan. Bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until slightly reduced and the flavors meld, about 2 minutes.


Arrange the kebabs on a serving platter or on individual plates. Drizzle with the sauce and serve.

Hot-and-Sour Soup

This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy pepper oil (hot) and red rice vinegar (sour). Be sure to freeze the bean curd the day before you plan to serve the soup; doing so will change its texture from silky to marvelously spongy.

• 
  
  1/2 lb. Chinese fresh bean curd or medium-firm tofu, drained
  
  


• 
  
  1/4 oz. (2 Tbs.) dried cloud ear mushrooms
  
  


• 
  
  1 oz. (about 35) dried tiger lily buds
  
  


• 
  
  4 oz. boneless pork loin, thinly sliced crosswise, then cut into strips less than 1/8 inch thick
  
  


• 
  
  1 Tbs. peanut oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup cornstarch
  
  


• 
  
  4 cups Chinese Chicken Broth (do not degrease) or lower-salt chicken broth; more as needed
  
  


• 
  
  1 1/2-inch-thick slice fresh ginger, peeled and lightly smashed
  
  


• 
  
  3 Tbs. canned shredded Sichuan preserved vegetable, drained
  
  


• 
  
  1/3 cup canned bamboo shoots, rinsed
  
  


• 
  
  3 Tbs. plus 1 tsp. Hot Pepper Oil; more to taste
  
  


• 
  
  1/2 cup plus 1 Tbs. Chinese red rice vinegar or 6 Tbs. good-quality red wine vinegar; more to taste
  
  


• 
  
  3 large eggs, lightly beaten
  
  


• 
  
  2 Tbs. double dark soy sauce
  
  


• 
  
  2 Tbs. Asian sesame oil
  
  


• 
  
  1 medium scallion, thinly sliced on the diagonal
  
  

Put the bean curd in a zip-top freezer bag and freeze for 24 hours. Thaw at room temperature until soft enough to slice, about 1 hour, and then cut into 3x1/4-inch strips; set aside.

Put the cloud ears and lily buds in separate bowls, cover each with hot water, and soak until soft, 20 to 30 minutes. Keeping them separate, drain the cloud ears and lily buds, rinse well with cool water, and drain again. Break the cloud ears into small pieces; set aside. Remove the hard stem ends from the buds, halve crosswise, and set aside.

In another small bowl, whisk the cornstarch with 3 Tbs. water until smooth; set aside.

Put the broth and 1 cup water in a 4-quart saucepan, cover, and bring to a boil. Uncover and stir in the ginger and preserved vegetable. Return to a boil and cook, uncovered, for 2 minutes. Stir in the lily buds and cloud ears, return to a boil, and cook for 1 minute. Stir in the bean curd, bamboo shoots, and hot pepper oil. Return to a boil and cook for 2 minutes. Add the pork and any juice from the bowl, return to a boil, and cook just until the pork turns white, 1 to 2 minutes. Stir in the vinegar.

Stir the cornstarch mixture to loosen it and then, using a ladle, stir the soup in one direction while you pour in the cornstarch mixture. Stir until the soup thickens and returns to a boil, about 2 minutes. Add the eggs in the same way. The soup will be thick and opaque. Stir in the soy sauce and sesame oil, and remove from the heat. Season to taste with more hot pepper oil or vinegar to achieve a hot and sour balance that you like. Serve garnished with the scallions.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 
  
  1/2 lb. extra-firm tofu
  
  


• 
  
  1/3 cup low-salt chicken broth
  
  


• 
  
  1-1/2 Tbs. minced jarred jalapeño slices
  
  


• 
  
  2 tsp. Asian sesame oil
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  3 Tbs. canola oil
  
  


• 
  
  1/2 lb. baby bok choy (about 2), split in half lengthwise
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
  
  


• 
  
  2 cloves garlic, thinly sliced (about 1 Tbs.)
  
  


• 
  
  3-1/2 oz. fresh shiitakes, stemmed
  
  

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.