Fried Tofu with Spicy Ginger Sauce

I've pretty much given up on trying to feed my husband tofu. I've snuck it in to our meals periodically over the years, and although he usually eats it without complaint, I know he's wishing there was steak instead. But when he's gone for the night, I relish the opportunity to make dishes like this for myself. I happen to enjoy the inherent texture and taste of tofu, but it's true utility is as a blank canvas for other flavors. Tofu is most successfully used (in my opinion) with vibrant Asian flavors like garlic, ginger, and hot peppers, this dish being a prime example. A bold sauce is created in short order by the simple combination of a few basic Asian ingredients, a beautiful melange of salty, sweet, and spicy flavors that soaks happily into the pan-fried tofu. Furthermore, this sauce has almost infinite utility in quick stir-fries and fried rice, catch-all dishes I make quite often to use up odds and ends of ingredients or simply because I'm in the mood. I find the contrast between the crisp outside and soft center of the fried tofu simply heavenly, but if you're not a fan of tofu, this sauce would be just as delicious over chicken. Accompanied by steamed rice and vegetables (I chose brown rice and sugar snap peas), this well-rounded dinner makes it from the stovetop to the dinner table in a snap, settling even more quickly in the bellies of delighted diners.

Fried Tofu with Spicy Ginger Sauce
adapted from Food and Wine
makes 2 main-course or 4 first-course servings

2 1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper
1 large garlic clove, very finely chopped
1 1/2 tablespoons toasted sesame oil, divided
2 teaspoons finely grated fresh ginger
1 teaspoon toasted sesame seeds
One 14-ounce container firm tofu
Vegetable oil, for frying
2 scallions, thinly sliced
Steamed rice, for serving

1. In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, 1/2 tablespoon of the sesame oil, ginger and sesame seeds.

2. Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

3. In a large skillet, heat remaining sesame oil until over medium-high heat. Add the tofu and cook over , turning once, until browned and crisp, about 5 to 7 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallions. Serve with steamed rice.

Vietnamese Cabbage-and-Chicken Salad

Being a Wisconsin girl with German heritage, my first instinct when preparing cabbage is to cook it down and serve it with sausage and beer. While that is undoubtedly delicious, the recent spate of meat-centric, heavy family dinners over the holidays left me craving something fresh and crunchy with a plethora of vibrant flavors (the Scandinavians and Germans are not exactly known for their liberal use of exotic spices), and this meal perfectly satisfied those needs while using up the lonely CSA cabbage (and radishes and carrots) that was lingering in my refrigerator. Fresh and crunchy cabbage, radishes, carrots, apple, and scallions blend together beautifully with a melange of classic Asian flavors, with just enough poached chicken to make it a light main course. This dressing isn't remotely exotic for those familiar with the flavors of Southeast Asia, but the tried-and-true combination of sesame oil, jalapeño, ginger, vinegar, fish sauce, lime, and cilantro was a fantastic way to bring my palate back to life. Although there was flavor and crunch to spare, I have one simple addition in mind for the next time this makes it to my dinner plate-a generous sprinkling of toasted, salted peanuts for just a bit of saltiness and richness in this otherwise light dish. It may seem a bit out of place to be eating a meal like this in what should be the depths of winter, but even once there's finally a blanket of snow on the ground I'll be happily clinging to tastes of warmer climates.

Vietnamese Cabbage-and-Chicken Salad

from Food and Wine

serves 4

1 pound boneless, skinless chicken breasts (about 3)
3 teaspoons salt
2 tablespoons Asian sesame oil
1/2 jalapeño pepper, seeds and ribs removed, sliced
1 1-inch piece fresh ginger
2 cups water
1 head green cabbage (about 2 1/2 pounds), shredded (about 2 1/2 quarts)
2 tablespoons cider vinegar

2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons lime juice
3 carrots, grated
3 radishes, grated (I used beauty heart/watermelon radishes, but any will do)
4 scallions including green tops, chopped
2 cups coarse-chopped mint, basil, cilantro, or dill, or a combination
1 tart apple, such as Granny Smith, cored and grated

1. Rub the chicken breasts with 1 teaspoon of the salt and 1 tablespoon of the sesame oil. In a medium saucepan, combine the jalapeño, ginger, and water. Bring to a simmer, add the chicken, and cover the pan. Simmer for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken breasts from the saucepan; when they are cool enough to handle, pull them into shreds.

2. Meanwhile, in a large glass or stainless-steel bowl, combine the cabbage with the vinegar, fish sauce, lime juice, and the remaining 2 teaspoons salt. Toss and let stand for 10 minutes.

3. Add the carrots, radishes, scallions, 1 1/2 cups of the herbs, and the apple to the cabbage mixture. Stir in the remaining 1 tablespoon sesame oil. Serve the salad topped with the chicken and the remaining 1/2 cup herbs.

Sesame Coleslaw

I found this recipe while searching for recipes to use up the head of green cabbage I got in my CSA box this week. (Unfortunately it only used half of my head of cabbage, so I'm still looking for more cabbage recipes.) I'm not a huge fan of traditional coleslaw, although I do eat it from time to time, but this light Asian-inspired coleslaw is much more to my taste. Unlike traditional coleslaw, this dish won't weigh you down with its light, flavorful dressing and abundance of crunchy vegetables that remains fresh and crisp even the next day. This coleslaw is a nice alternative to a green salad and makes for an excellent light meal alongside spring rolls or potstickers.

Sesame Coleslaw
from Bon Appetit, via Epicurious
serves 8

6 cups very thinly sliced green cabbage (about 1-pound head)
3 cups shredded peeled carrots
2 cups fresh spinach leaves, trimmed, thinly sliced

1/2 cup plus 1 tablespoon rice vinegar

1/4 cup oriental sesame oil

1/4 cup sugar

3 tablespoons minced peeled fresh ginger

2 teaspoons soy sauce 

Additional fresh spinach leaves

1 1/2 tablespoons sesame seeds, toasted

1. Combine cabbage, carrots and sliced spinach in large bowl.

2. Whisk vinegar, oil, sugar, ginger and soy sauce in medium bowl until sugar dissolves. Season with salt and pepper. (Cabbage mixture and dressing can be made 1 day ahead. Cover separately; chill.)

3. Toss cabbage mixture with dressing. Season coleslaw with salt and pepper. Line platter with additional spinach leaves. Mound coleslaw on platter. Sprinkle sesame seeds over and serve.