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.

Thai Yellow Curry with Vegetables and Tofu

This meatless curry is bursting with a rainbow of colorful vegetables and a range of textures, from crunchy bell peppers to soft tofu.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup yellow curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  3/4 cup bite-size green bean pieces
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces
  
  


• 
  
  6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
  
  


• 
  
  14 oz. extra-firm tofu, drained and cut into bite-size pieces
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup oyster mushrooms, pulled apart into bite-size pieces
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Lime wedges, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the green beans, onions, lemongrass, and lime leaves and continue to simmer, adjusting the heat as necessary.


After 2 minutes, add the tofu, bell peppers, and oyster mushrooms and continue to simmer until everything is tender and cooked through, about 3 more minutes.


Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the lemongrass and lime leaves or tell your guests to eat around them. Garnish with the lime wedges.

Thai Tofu, Swiss Chard, and Sweet Potato Curry

Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.

• 
  
  24 oz. extra-firm unflavored tofu
  
  


• 
  
  1/4 cup plus 3 Tbs. dark brown sugar
  
  


• 
  
  1/4 cup plus 3 Tbs. red curry (not chile) paste
  
  


• 
  
  6 cups 1-inch-diced peeled sweet potatoes
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  5 grinds black pepper
  
  


• 
  
  2 to 3 Tbs. vegetable oil, divided
  
  


• 
  
  2 Tbs. peeled grated fresh ginger
  
  


• 
  
  2 Tbs. minced lemongrass stalk (from the light part only)
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1 13-1/2-oz. can full-fat coconut milk
  
  


• 
  
  1/2 cup canned pumpkin
  
  


• 
  
  1/4 cup fresh-squeezed, strained lime juice
  
  


• 
  
  1/4 cup low-sodium vegetable or chicken stock
  
  


• 
  
  1/2 bunch Swiss chard, stems removed and leaves sliced 1/4 inch thick, then chopped crosswise (about 2 cups packed)
  
  
  
  

Tip:

Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.

Put the sweet potatoes into the slow cooker, then mix with another third of the sugar-curry mixture and all of the salt and pepper. Heat 2 Tbs. of oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the ginger, lemongrass, and garlic, and sauté until softened, about 2 minutes. Add the final third of the sugar-curry mixture, plus the flour (and the remaining 1 Tbs. of oil if the pan is very dry), and cook, stirring, until no white flour is visible, no more than a minute. Add the coconut milk, pumpkin, lime juice, and stock, and bring to a boil over high heat, whisking vigorously to remove any lumps. Cook until smooth, thickened, and some bubbles appear, about 4 minutes. Pour over the sweet potatoes.

Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.

Crispy Tofu with Sesame Asparagus and Dipping Sauce

A coating of panko (Japanese breadcrumbs) is the secret to these ultracrisp tofu triangles. Hoisin sauce does double duty, adding flavor to the tofu’s coating and serving as a sweet-tangy dipping sauce.

• 
  
  1 14-oz. package extra-firm tofu, drained
  
  


• 
  
  1/2 cup plus 3 Tbs. hoisin sauce
  
  


• 
  
  4 Tbs. seasoned rice vinegar
  
  


• 
  
  3/4 tsp. Asian chili garlic sauce
  
  


• 
  
  2 large eggs
  
  


• 
  
  4 tsp. Asian sesame oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 cups panko
  
  


• 
  
  1/2 cup cornstarch
  
  


• 
  
  1/4 cup plus 1 Tbs. peanut oil
  
  


• 
  
  1 lb. medium asparagus, trimmed
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 tsp. toasted sesame seeds
  
  

Slice the tofu in half crosswise. Slice each half once on the diagonal, lay cut side down, and cut each vertically into 3 slices, to make 12 triangles. Arrange the slices on double-thick layers of paper towels and press to remove as much moisture as possible. Repeat as necessary to dry the tofu well.

In a small bowl, whisk 1/2 cup of the hoisin sauce, 3 Tbs. of the vinegar, and the chili-garlic sauce. Set aside.

In a shallow dish, lightly beat the eggs with the remaining 3 Tbs. hoisin sauce and 1 Tbs. vinegar, 2 tsp. of the sesame oil, and 1/2 tsp. salt. Put the panko and cornstarch in separate shallow bowls. Lightly season the tofu on both sides with salt. Dredge each piece of tofu in the cornstarch, shaking off the excess, then in the egg mixture, and then in the panko, setting the triangles on a plate as you finish each one.

Heat 1/4 cup of the peanut oil in a 12-inch nonstick skillet over medium-high heat. When the oil begins to shimmer, add half of the tofu triangles and cook, turning once, until golden and crisp, about 2 minutes per side. Transfer to a paper-towel-lined plate, and season lightly with kosher salt. Repeat with the remaining tofu.

Wipe out the skillet, add the remaining 1 Tbs. peanut oil and return to medium-high heat. When the oil begins to shimmer, add the asparagus, and cook, turning, until crisp-tender, 3 to 5 minutes. Add the remaining 2 tsp. sesame oil and toss well. Season to taste with salt and pepper. Sprinkle with the sesame seeds. Serve the tofu and asparagus with the dipping sauce on the side.

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.

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.

Thai Tofu, Swiss Chard, and Sweet Potato Curry

Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.

• 
  
  24 oz. extra-firm unflavored tofu
  
  


• 
  
  1/4 cup plus 3 Tbs. dark brown sugar
  
  


• 
  
  1/4 cup plus 3 Tbs. red curry (not chile) paste
  
  


• 
  
  6 cups 1-inch-diced peeled sweet potatoes
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  5 grinds black pepper
  
  


• 
  
  2 to 3 Tbs. vegetable oil, divided
  
  


• 
  
  2 Tbs. peeled grated fresh ginger
  
  


• 
  
  2 Tbs. minced lemongrass stalk (from the light part only)
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  1 13-1/2-oz. can full-fat coconut milk
  
  


• 
  
  1/2 cup canned pumpkin
  
  


• 
  
  1/4 cup fresh-squeezed, strained lime juice
  
  


• 
  
  1/4 cup low-sodium vegetable or chicken stock
  
  


• 
  
  1/2 bunch Swiss chard, stems removed and leaves sliced 1/4 inch thick, then chopped crosswise (about 2 cups packed)
  
  
  
  

Tip:

Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.

Put the sweet potatoes into the slow cooker, then mix with another third of the sugar-curry mixture and all of the salt and pepper. Heat 2 Tbs. of oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the ginger, lemongrass, and garlic, and sauté until softened, about 2 minutes. Add the final third of the sugar-curry mixture, plus the flour (and the remaining 1 Tbs. of oil if the pan is very dry), and cook, stirring, until no white flour is visible, no more than a minute. Add the coconut milk, pumpkin, lime juice, and stock, and bring to a boil over high heat, whisking vigorously to remove any lumps. Cook until smooth, thickened, and some bubbles appear, about 4 minutes. Pour over the sweet potatoes.

Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.

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.

Ginger-Sesame-Tofu Summer Rolls

These vegetarian rolls make the perfect starter for a Vietnamese or Thai dinner. Use the firmest tofu you can find for this recipe and handle it carefully, as even firm tofu can break fairly easily. Serve with Pineapple-Lime Dipping Sauce.

For the tofu filling:

• 
  
  14 oz. firm tofu
  
  


• 
  
  3 Tbs. soy sauce
  
  


• 
  
  2 Tbs. coarsely chopped fresh ginger
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2 tsp. toasted sesame oil
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  2 Tbs. vegetable oil
  
  

For the rolls:

• 
  
  6-1/2 oz. thin dried rice noodles
  
  


• 
  
  16 large round rice paper wrappers (about 8 inches in diameter); plus a few extra in case of breakage
  
  


• 
  
  20 leaves bibb or Boston lettuce, cut crosswise into 1-inch-wide strips (to yield about 5 cups loosely packed strips)
  
  


• 
  
  1 cup packed fresh mint leaves
  
  


• 
  
  1 cup packed fresh cilantro or basil leaves, or a mix
  
  


• 
  
  4 scallions, trimmed, cut into 4-inch-long pieces, and sliced lengthwise into thin strips
  
  

Make the Filling:

Lay the block of tofu flat on a cutting board and slice it lengthwise into four even pieces. Flip each piece onto its wide side and slice again into four even pieces to get a total of 16 long (about 4-1/2-inch) rectangular strips. Lay the tofu strips on a paper towel and pat them dry. In a small (about 11x7-inch) baking dish, combine the soy sauce, ginger, sugar, sesame oil, and salt. Stir until the sugar and salt dissolve. Add the tofu strips and carefully turn them until they’re evenly coated with the marinade. Let the tofu stand at room temperature for 15 to 20 minutes, turning once. (Or marinate the tofu for up to 2 hours, covered, in the refrigerator.)

Gently transfer the tofu from the marinade to a platter, brushing off any ginger clinging to it. Blot the tofu dry with paper towels. Heat the vegetable oil in a medium (10-inch) nonstick skillet over medium-high heat. Carefully add half of the tofu strips. Cook until nicely browned on one side, 1 to 2 min., and then gently turn with a spatula to brown the opposite side, another 1 to 2 minutes. Return the cooked tofu to the platter and cook the remaining tofu in the same manner. Let the tofu cool to room temperature or refrigerate, covered, until ready to roll.

Assemble the Rolls:

Bring a medium saucepan of water to a rolling boil over high heat. Drop in the rice noodles. Remove the pan from the heat and let stand for 8 to 10 minutes, gently lifting and stirring the noodles now and then as they soften, to cook them evenly and to keep them from clumping. Drain the noodles in a colander and rinse them with cold water to stop the cooking. You should have about 4 cups cooked noodles.

Arrange the noodles, rice paper wrappers, lettuce, herbs, scallions, and cooled tofu around a large cutting board or tray set before you. Have a platter nearby for the finished rolls.

Fill a large skillet halfway with very warm water. Slide a sheet of rice paper into the water and press gently to submerge it until it becomes very pliable, 15 to 30 seconds. Remove the rice paper carefully, shaking gently to help excess water drain off, and lay it before you on a cutting board or tray. (If the water becomes too cool to soften the paper, reheat it briefly on the stove.)

Starting on the lowest third of the wrapper and working away from you, line up a narrow tangle of noodles (about 1/4 cup), a row of lettuce strips (about 1/4 cup), 5 to 7 good-size mint leaves, a row of cilantro or basil leaves, and a row of scallion strips. Leave about 1 inch of empty space along the wrapper's bottom and side edges.

Starting from the edge closest to you, roll the wrapper up and over the fillings. Stop after the first turn to tuck and compress everything snugly into the wrapper. Once the first turn is good and tight, fold the right and left sides of the wrapper in onto the roll, closing off the ends, as though making an envelope.

Just above the cylinder you've already rolled, lay one strip of tofu. Roll the wrapper tightly, all the way to the top, and press the seam closed. If the wrapper is too dry to stick, dip your finger in the water and run it along the paper to moisten and then press the seam closed. Set the roll, seam side down, on the platter. Continue to fill and roll up the rice paper sheets until you've made 16 rolls. (Don't let the finished rolls touch one another or they'll stick.) Serve immediately (or drape a damp dishtowel over the rolls, wrap the platter tightly in plastic, and serve within two hours.)

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
  
  


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  1 tsp. kosher salt
  
  


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


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


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  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.