Kusina ni Manding

Friday, May 03, 2019

Spicy Tofu Marinade

Yield 1/2 cup
Time 10 minutes

Andrew Scrivani for The New York Times

This is inspired by a recipe by Andrea Chesman, who has some wonderful grilling ideas for tofu in her book "The Vegetarian Grill." It makes enough marinade or dipping sauce for a pound of tofu.

Ingredients

¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon brown sugar
2 tablespoons mirin (sweet Japanese rice wine)
1 to 2 garlic cloves, to taste, minced or puréed
1 tablespoon minced or grated fresh ginger
1 teaspoon Asian chili paste or cayenne to taste
2 tablespoons dark sesame oil

Preparation

Whisk together all of the ingredients in a bowl. Use as a marinade and/or dipping sauce for pan-seared, grilled or plain tofu.

Tip

Advance preparation: This will keep for 3 or 4 days in the refrigerator

Cooking Notes

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Khai4 weeks ago

I combined them with less ginger and less garlic. It tasted good.

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Yehudit2 months ago

This is my favorite tofu recipe.

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Melissa3 months ago

Any reason why this marinade wouldn't work for meat?

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Lisa Eugene9 months ago

Cubed a package of firm tofu and marinaded it in this sauce. Stir-fried yakisoba with julienned carrots, cabbage and onions. Spread the noodles and veggies flat across most of pan bottom. Poured the tofu and marinade over the yakisoba and veggies and let it heat through, just leaving the cubed tofu on top and letting the noodles and veggies on the bottom fry just a little more in this sauce. The sugar in the sauce carmelized just a little adding cool texture and flavor. Tasted wonderful.

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Linguine With Crisp Chickpeas and Rosemary

Ali Slagle

Yield 4 servings
Time 20 minutes

Linguine With Crisp Chickpeas and Rosemary

Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

Pasta with chickpeas is a substantial, quickly assembled meal, but what’s alluring about this version is the undercurrent of rosemary. Whole sprigs lightly fried in olive oil provide flavor in two ways: the leaves are crumbled into the pasta for a fragrant punch, and the infused oil slicks the noodles. You could add spinach, arugula or kale when you toss the pasta in the sauce, or simply brighten it with parsley, Parmesan and lemon.

Ingredients

½ cup extra-virgin olive oil, plus more for serving
8 fresh rosemary sprigs
Kosher salt and black pepper
1 pound linguine or other long noodle
3 tablespoons unsalted butter
3 garlic cloves, peeled and smashed
1 (14-ounce) can chickpeas, rinsed, drained and patted very dry
½ cup coarsely chopped parsley
1 lemon, cut into wedges
Freshly grated Parmesan or pecorino, for serving (optional)

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Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, make the rosemary oil: Pat the rosemary dry with a kitchen towel. In a large Dutch oven or skillet big enough to hold all the pasta, warm the oil over medium heat. Once shimmering, add the rosemary sprigs and fry, flipping once, until sizzling subsides and leaves are crisp, 3 or 4 minutes.
Transfer the sprigs to a paper towel-lined plate, and sprinkle with salt and pepper. Keep the pot with the oil on the stove.
Add pasta to the boiling water, and cook to al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, and drain the pasta.
While the pasta cooks, with the rosemary oil over medium-high heat, add the butter. Once melted, add the garlic and chickpeas and fry, stirring occasionally, until the chickpeas are golden brown and crisp, 8 to 10 minutes. If some of the chickpeas explode like popcorn, that’s a good sign.
As the chickpeas cook, remove the rosemary leaves from the sprigs (pinch the top of the sprig and swipe downwards). If any do not come off easily, they aren’t fully fried: Throw them back into the oil with the chickpeas and remove them after a quick fry. Crumble the leaves by rubbing them between your fingers, and set aside.
Once the chickpeas are crisp, season with salt and pepper, reduce heat to low and stir in the pasta, adding pasta water as needed to form a glossy sauce. Stir in the parsley and crumbled rosemary leaves. Season to taste with salt and pepper. Serve with a lemon wedge for squeezing. Top with grated cheese and a drizzle of olive oil if desired.

Cooking Notes

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Krista Lynne12 hours ago

Doubled the chickpeas. Next time I'll probably use less pasta; the chickpeas were yummy and the crumbled rosemary was awesome on them, but that much pasta made it bland. I added red pepper flakes and garlic powder with the parmesan at the end to punch it up, and it was pretty good, but the pasta definitely diluted it.

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Tj5 days ago

Add more chick peas and add onions

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Erin B2 weeks ago

This was very meh for us. The majority of the flavor came from the parmesan we added. It was also very oily. Maybe an additional can of chickpeas would have helped, but we won’t be making this again.

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Bellaverdi1 month ago

This is a hit in my house. I did double the garbanzos and added some baby spinach, as noted by other foodies. Otherwise, I followed the recipe, and will include it in my regular rotation, especially during Lent.

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Vegan Mapo Tofu

David Tanis

Yield 4 to 6 servings
Time 30 minutes

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Ingredients

8 ounces shiitake mushrooms
2 cups water
15 ounce block of soft tofu (do not use silken)
Salt
3 tablespoons vegetable oil
3 small dried hot red peppers
1 tablespoon fermented black beans, rinsed
1 tablespoon fermented spicy broad bean paste (doubanjiang)
2 teaspoons minced garlic
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon finely ground Sichuan pepper
1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water
½ cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

Preparation

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.
Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.
Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.
Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Cooking Notes

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Clareanartist3 days ago

Great recipe. The mushroom broth made a delicious base for the sauce. Everything blended together well with lots of flavor and I didn't think it was too spicy. I liked finding out about and trying the fermented black beans and the bean paste. The only ingredient I didn't use was the Sichuan pepper because I could only find a large bag of the peppercorns, way more than I would need. When I find a smaller amount, I'll make it again and use them.

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Jennifer4 days ago

Flagging that the fermented black beans and fermented spicy broad bean paste have gluten in them would have been helpful. Luckily, my partner can eat this. But I won't be making it again.

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Elaine1 week ago

I learned from this recipe, always my goal. The technique of heating the tofu through in hot water will serve me well when I make other tofu recipes. NOT having to stir-fry the tofu in order to heat it, and thus break it down, made all the difference. On one level I can't really say I made this recipe because I didn't have the fermented spicy broad bean paste OR the Sichuan pepper, but I made do with omissions and substitutions, and had a fine dinner.

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superunknown2 weeks ago

I’ve been making it without the mushrooms: - Double the recipe. - Heaping tablespoons of fermented black beans. - Keep water at 2 cups instead of 4 and use veggie broth if possible. 1.75 cups seems just right. - 2 tsp crushed red pepper instead of the chilies was spicy and good.

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Huevos Rotos (Broken Eggs)

Ali Slagle

Yield 4 servings
Time 30 minutes

Julia Gartland for The New York Times. Food Stylist: Liza Jernow.

Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated. There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy chips varies by region and personal preference. The potatoes are often served with chorizo sausage or Serrano ham, but in this vegetarian version, smoked paprika and red-pepper flakes mimic chorizo’s flavor and heat. Pierce the eggs just before serving so the golden yolks coat the potatoes with a glossy sauce. Serve with sautéed greens or a crisp salad dressed with a lemon vinaigrette. This one-pan meal is good with a cup of coffee or a beer — it’s breakfast, lunch or dinner material.

Ingredients

⅓ cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds new potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
Lemon wedges, for serving
Flaky sea salt, for serving

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Preparation

In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.

Cooking Notes

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Rebecca3 days ago

This is a delicious midweek dinner, that my husband makes (which is the real bonus!)

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GazeboQueen1 week ago

I eliminate the eggs and use it as a side dish--no complaints!

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Cam2 weeks ago

There’s no need to modify the spices in this recipe, as everything is correct. I followed the timing directions though, and my eggs ended up being a bit more hard than I would’ve liked, so just pay attention to your timing for sure. Overall, this is a very tasty dish.

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Edward Baker3 weeks ago

I´ve been making huevos rotos both here in Seattle and in Madrid for a very long time. Did one last week here--in Seattle--with left over roasted potatoes and carrots. Diced the carrots, threw in some diced red onion and chorizo. ¡Mejor imposible!

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Cauliflower Adobo

Ali Slagle

Yield 4 servings
Time 45 minutes

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Chicken adobo, the national dish of the Philippines, is made by braising chicken in a salty, sour and sweet mixture of mostly soy sauce and vinegar. In this vegetarian version, cauliflower, rather than chicken, is caramelized on one side, then simmered in the pungent but not prickly sauce until toothsome yet tender. The simmer mellows the vinegar and soy sauce into a sauce interlaced with pepper, garlic and something herbal but not immediately traceable — that’s the bay leaves. Serve the cauliflower and sauce over rice or another grain with something green on the side.

Ingredients

1 large cauliflower (2 1/2 to 3 pounds)
Kosher salt
2 teaspoons black pepper, plus more as needed
3 tablespoons canola oil, plus more as needed
½ cup rice-wine vinegar
5 tablespoons soy sauce
2 teaspoons raw or light brown sugar
6 garlic cloves, smashed and peeled
3 bay leaves
1 Thai chile, halved lengthwise, or 1/4 teaspoon red-pepper flakes
3 scallions, thinly sliced, for serving

Preparation

Trim leaves and woody stalk from the cauliflower, then cut through the root into 8 wedges. Season both sides of each wedge with salt and pepper. Reserve any loose cauliflower pieces.
In a large skillet or Dutch oven, heat the oil over medium-high heat. Place one layer of the wedges in the skillet cut-side down and cook without moving them until well browned on one side, 3 to 4 minutes. Transfer to a plate and continue until all the cauliflower is seared, adding more oil as needed. Return all the cauliflower to the pan with uncooked side facing down.
Add 1/4 cup water, any loose cauliflower pieces, 2 teaspoons black pepper, rice-wine vinegar, soy sauce, sugar, garlic, bay leaves and Thai chile. Cover and let simmer over medium heat until the cauliflower is crisp-tender, about 5 minutes.
Uncover, turn the heat to medium-high, and cook, basting the cauliflower occasionally with the sauce, until the cauliflower is tender and the sauce has thickened and reduced to about 3/4 cup, 8 to 10 minutes.
Serve the cauliflower with plenty of sauce and a sprinkle of scallions.

Tip

If you plan to eat rice with the adobo, bring 1 3/4 cups water to a boil in a medium saucepan before you start the recipe. Stir in 1 teaspoon salt and 1 cup long-grain rice, cover, and let simmer on the lowest heat possible for 18 minutes. Proceed with the adobo. Let the rice sit, covered and off the heat, until the adobo is ready. Fluff rice with a fork before serving.

Cooking Notes

Sweet and Spicy Tofu With Soba Noodles

Sarah Copeland

Yield 4 servings
Time 30 minutes

Thuss + Farrell for The New York Times

If you don’t cook tofu often (or, even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the high smoking point of the canola oil yields crisp edges, and the sesame oil imparts flavor, so you’re already well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side.

248 ratings

Ingredients

1 ½ (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
⅓ cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving

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Preparation

Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Tip

Some cast-iron skillets come with a matching lid, which is useful for making the skillet operate a bit like a mini stove-top oven, cooking evenly and basting the food with flavor and steam. If you don’t have one, use a lid from another pan, or two layers of thick foil, folded at the center and large enough to cover your pan.