Black pepper tofu: Plus four other recipes to cook for dinner this week

Tlisted below are only a few folks on this world who could make tofu as thrilling a subject as Samin Nosrat. I felt that keenly this week after I acquired to talk about vegetarian cooking with Samin and Tejal Rao at a digital cooking occasion, through which tofu was a extremely popular matter.

Samin described one in every of her favorite tofu-cooking strategies, through which medium-firm tofu is doused in liquid aminos (a seasoning that's soy sauce-adjacent) and pan-fried in coconut oil, in such evocative, mouthwatering phrases that I needed to run downstairs and make it for lunch.

The following day, I made Kay Chun’s newest tofu recipe, which is my new favorite, a stir-fry tossed in a wealthy, gingery black pepper sauce and jumbled with spring greens. That and 4 different recipes for the week are beneath.

Black pepper stir-fried tofu and asparagus

This quick, one-pan stir-fry dinner combines vibrant spring greens with hearty tofu in a wealthy and spicy black-pepper sauce (use freshly floor pepper, if attainable, for the best mixture of flavour and warmth). The tofu is simmered within the aromatic sauce, which is spiked with fragrant garlic and ginger till it has absorbed all the flavours and is properly glazed. This recipe is ideal for utilizing up that pencil-thin asparagus, which cooks rapidly and toes the road between crisp and tender, whereas candy snap peas stability out the assertive sauce. The dish could be served over child spinach or in lettuce cups as a substitute of with rice for a satisfying salad.

By: Kay Chun

Serves: 4

Whole time: 20 minutes


6 tbsp low-sodium soy sauce

2 tbsp turbinado or gentle brown sugar

1 tsp Worcestershire sauce or a vegan various

1 tsp freshly floor black pepper, plus extra for seasoning

450g agency tofu, reduce into 1½cm cubes


2 tbsp impartial oil, resembling safflower or canola

1 giant shallot, finely chopped

3 garlic cloves, minced

1 tbsp minced peeled ginger

450g pencil-thin asparagus, woody ends trimmed, reduce into thirds

115g snap peas, thinly sliced on the diagonal

2 spring onions, thinly sliced

Handful coarsely chopped coriander

Steamed short-grain brown or white rice, for serving


1. In a small bowl, mix soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and a couple of tablespoons of water. In a big nonstick frying pan, mix tofu and half of the black pepper sauce, and season with salt. Deliver to a simmer over medium warmth and prepare dinner, stirring sometimes, till sauce has thickened and properly coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.

2. Wipe or rinse out the pan and warmth oil over medium. Add shallot and prepare dinner, stirring sometimes, till softened, 2 minutes. Add garlic and ginger, and stir till aromatic, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and prepare dinner, stirring sometimes, till crisp-tender, 4 to five minutes. Add spring onions, the remaining black pepper sauce and the tofu, and prepare dinner, stirring, till greens are evenly coated within the sauce. Stir in coriander, and season to style with salt and pepper.

3. Divide tofu and greens amongst plates and spoon over any remaining pan sauce. Serve with rice.

Traybake hen with rhubarb and pink onion

This straightforward but sturdy dish celebrates rhubarb’s savoury facet. Right here, a little bit of honey, some sliced candy pink onion and the wealthy juices of roasted hen thighs and drumsticks mood its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce on the backside of the pan. It’s one of the best half.

By: Melissa Clark

Serves: 3 to 4

Whole time: 45 minutes


800g bone-in, skin-on hen thighs and drumsticks (see tip)

1 tsp floor coriander

1 tsp salt, plus extra as wanted

¼ tsp freshly floor black pepper, plus extra as wanted

1 giant pink onion, reduce into 1½cm-thick wedges

5 thyme sprigs

3 tbsp extra-virgin olive oil, plus extra as wanted

225g rhubarb stalks, sliced into 1½cm items

3 tbsp honey, plus extra to style

Handful coriander or mint leaves and tender stems, torn


1. Warmth oven to 220C and line baking tray with parchment paper. Pat hen dry with paper towels and season throughout with coriander, 1 teaspoon salt and ¼ teaspoon pepper.

2. Place onion wedges on the ready sheet pan and evenly season with extra salt and pepper. Add hen and thyme sprigs to the pan and drizzle 3 tablespoons oil over all the things. Toss till properly coated, then unfold hen and onions in a single layer. Roast for 10 minutes.

3. Whereas the hen is within the oven, mix rhubarb and three tablespoons honey in a medium bowl. Evenly drizzle with oil, add a pinch of salt and pepper, and toss till rhubarb is properly coated.

4. Take away hen from oven and punctiliously spoon rhubarb onto the new pan across the onions and hen. Proceed roasting till the hen is cooked by means of, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the hen) as soon as about midway by means of.

5. Stir the rhubarb and onions very properly, ensuring to include all of the browned bits and hen juices from the underside of the pan (that is the tastiest half). Then pattern a chunk of rhubarb. If it’s very tart, drizzle with a bit extra honey, tossing properly. Serve hen with rhubarb-onion combination garnished with herbs.

Tip: You'll be able to substitute bone-in, pores and skin on-breasts for the thighs and drumsticks. Simply begin checking 10 minutes earlier since chicken takes much less time to prepare dinner than darkish meat.

Mattar paneer (peas and paneer in spiced tomato gravy)

There’s a fast hack on this model of mattar paneer


Historically, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the bottom for this comforting vegetarian dish. This model skips the effort of puréeing and as a substitute makes use of a hefty quantity of cashew butter for a similar nutty flavour and creamy texture. Purple chilli powder, ginger and garlic present the proper spine for the sauce. Substitute tofu for paneer should you like; the mildness of both lends itself properly to this unexpectedly luxurious dish that's a lot greater than the sum of its elements.

By: Zainab Shah

Serves: 2 to 4

Whole time: 25 minutes


60ml ghee or impartial oil

225g paneer or additional agency tofu reduce into 2½cm cubes and patted very dry

1 medium yellow onion, finely chopped

½ tsp ginger paste or freshly grated ginger

½ tsp garlic paste or freshly grated garlic

¾ tsp kashmiri or different pink chile powder

1 tsp cumin seeds

¼ tsp turmeric powder

3 medium plum tomatoes, finely chopped

1 tsp nice sea salt

2 tbsp cashew butter

225g frozen (no must thaw) or recent inexperienced peas

3 tbsp heavy cream or cashew cream (non-compulsory)

½ tsp garam masala

Rice or roti, for serving


1. Warmth ghee in a big frying pan or medium wok on excessive for 30 seconds, or till it's melted. Decrease warmth to medium and evenly fry paneer or tofu cubes, turning incessantly, till they're golden on all sides, about 5 minutes. Take away and put aside on a plate lined with a paper towel.

2. In the identical frying pan or wok add onion, ginger and garlic, and prepare dinner on medium, stirring sometimes, for five to 7 minutes or till onions are translucent.

3. Add chilli powder, cumin seeds and turmeric, and stir till aromatic, about 30 seconds to a minute. Stir in tomatoes and salt. Add 180ml water. Simmer on medium till the combination thickens barely, about 3 to five minutes.

4. Decrease the warmth to medium-low, and stir in cashew butter. Add peas and paneer. Stir to mix. Simmer for five minutes or till it reaches your required thickness. Prime with heavy cream in a swirl, should you like. Sprinkle with garam masala. Serve with rice or roti.

Penne with Brussels sprouts, chilli and pancetta

Pasta and Brussels sprouts make a very good pair


Pasta and sliced Brussels sprouts make a very good pair, the softened inexperienced shreds commingling with the chewy noodles within the sauce. Right here that sauce is a straightforward one with massive flavours: pancetta, rosemary, garlic and chilli. The uncooked Brussels are then added to the pan. A splash of lemon juice on the finish is a brilliant contact. Inside half-hour, dinner is prepared. Differ this recipe at will – use common bacon as a substitute of pancetta, or skip the meat altogether and use additional cheese to make a satisfying vegetarian fundamental course. Use a knife or a meals processor (fitted with the slicing blade) to chop the Brussels. A mandoline works too however isn’t needed, as a result of the Brussels don’t must be paper skinny, or uniform in dimension. These are unfussy slices you are able to do by hand.

By: Melissa Clark

Serves: 2 servings

Whole time: 20 minutes


Sea salt

225g penne

2 tbsp extra-virgin olive oil, extra for drizzling

85g pancetta, diced

1 giant rosemary sprig

6 garlic cloves, smashed and peeled

1 jalapeño or Serrano chilli, thinly sliced (or substitute 1 giant pinch crushed pink pepper flakes)

Freshly floor black pepper

225g Brussels sprouts, thinly sliced

2 tsp butter

Recent lemon juice, for serving

Freshly grated pecorino cheese (non-compulsory)


1. Deliver giant pot closely salted water to a boil. Add the penne and prepare dinner till pasta is simply al dente (don't overcook).

2. In the meantime, warmth giant sauté pan over excessive warmth and add the olive oil. When oil is sizzling, add the pancetta and rosemary, and sauté till the fats on the pancetta begins to show translucent and really evenly brown, about 1 minute. Add the garlic, chilli and freshly floor black pepper to style, and sauté till garlic and pancetta flip richly brown, about 3 minutes. Add the Brussels sprouts, a big pinch of salt and a splash of water to pan, and sauté till sprouts simply begin to soften, about 2 minutes. Unfold sprouts combination in pan and press all the way down to flatten. Let it sear for a minute, then stir it up and repeat. This helps brown the sprouts. Add the butter, and sauté for an additional minute.

3. Drain penne and add it to pan with Brussels sprouts combination. Prepare dinner, tossing, till all the things is properly combined. Spoon into pasta bowls and prime with a drizzle of oil and lemon juice, and a bit cheese should you like.

Prawn fried rice

This fast fried-rice dish is a veritable consolation


Impressed by the fire-kissed flavour of Japanese steakhouse and hibachi fare, particularly on the Kani Home eating places in Georgia, this fast fried-rice dish is a veritable consolation. Frying the prawns first in oil, simply till they’re cooked, and reserving them so as to add again on the finish means they keep tender. Plus, you’re left with probably the most fragrant prawn oil through which to fry the rice and greens. The shortcut of bagged frozen combined greens turns out to be useful right here, not least as a result of they want solely to be thawed by the pan’s excessive warmth. The yum yum sauce, a mayo-ketchup dipping sauce that's ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the completed rice – not not like how artist Jackson Pollock flung paint on canvas.

By: Eric Kim

Serves: 4 to six

Whole time: half-hour


60ml olive oil, plus extra as wanted

450g peeled and deveined medium prawns, thawed if frozen


½ tsp garlic powder

1 medium onion, diced

200g frozen combined greens (any mixture of carrots, peas, corn and inexperienced beans)

1kg cooked jasmine or different long-grain white rice, ideally chilly and day-old

60ml soy sauce, or to style

2 tbsp unsalted butter

4 giant eggs

Yum yum sauce, for serving


1. Warmth a really giant nonstick or cast-iron frying pan over excessive. Add the olive oil and prawns, and sprinkle with salt and the garlic powder. Prepare dinner, stirring sometimes, till the shrimp is now not translucent and begins to show golden on the edges, 2 to 4 minutes. With a slotted spoon, switch the prawns to a plate and put aside.

2. Add the onion and combined greens to the prawny oil and prepare dinner, stirring sometimes, simply till the onion loses its uncooked edge however remains to be crunchy, and the greens are principally thawed, 1 to 2 minutes. Add the rice and soy sauce and prepare dinner, stirring sometimes, till properly mixed and the rice begins to crisp beneath the place it meets the pan, 5 to 7 minutes. Style and alter the seasoning with extra soy sauce as wanted.

3. Scooch the rice to at least one facet of the pan, decrease the warmth to medium and soften the butter on the empty facet of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking simply till they've set however are nonetheless tender, about 1 minute. Stir the mushy scrambled eggs into the rice, add the reserved prawns and any amassed juices, then take away the pan from the warmth.

4. Let the fried rice sit for a couple of minutes in order that it may possibly proceed to crisp within the pan’s residual warmth (should you haven’t already made the yum yum sauce, that is the proper time to do it).

5. Drizzle a lot of the yum yum sauce over the fried rice within the skillet, leaving some again, if desired, to serve in a small dish on the facet for dipping the prawns.

© The New York Instances

Source link

No 'adsw_currency_selector' widget registered in this installation.



    linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram