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.

Strawberry-Orange-Vanilla Breakfast Smoothie

Not only do we like this for breakfast, but we’ve also been known to whip one up in the test kitchen when we need a little pick-me-up during a busy day of recipe testing and food styling. You’ll be surprised to taste how smooth, creamy, and tangy it is, especially considering that it contains no yogurt or other dairy products.Find this and other smoothies in our Drinks and Entertaining Guide.

• 8 frozen strawberries
• About 1/4 lb. plain silken tofu
• 1/3 cup orange juice
• 2 Tbs. honey; more to taste
• 1/2 tsp. pure vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.

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.)

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and serve immediately.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

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.

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.

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.

Vietnamese Noodle Salad with Stir-Fried Tofu and Vegetables

A cool noodle salad topped with soy-glazed stir-fried vegetables makes a light, refreshing meal. You can also substitute more unusual vegetables, like Chinese long beans or jícama. Keep in mind that though this dish is meatless, the nuoc cham dressing contains fish sauce; substitute soy sauce for a truly vegetarian version.

For the noodles:

• 8 oz. dried rice vermicelli

For the tofu and vegetables:

• 4 Tbs. vegetable oil
• 8 oz. firm tofu, drained and cut into rectangular strips about 1-inch wide
• 2 shallots, thinly sliced
• 6 dried black mushrooms, soaked in hot water for 30 min., drained, stemmed, and thinly sliced
• 2 cups broccoli florets (cut through their stems into thin slices), blanched in boiling water and drained
• 1-1/2 cups shredded green or Napa cabbage
• 1-1/2 cups thinly sliced bok choy
• 2 Tbs. soy sauce; more or less to taste
• 1/2 red bell pepper, thinly sliced

For the garnishes:

• 2 cups washed and shredded romaine, red, or green leaf lettuce
• 2 cups fresh, crisp bean sprouts
• 1-1/2 cups peeled, seeded, and julienned cucumber
• 1/3 to 1/2 cup roughly chopped or small whole mint leaves
• 1/3 to 1/2 cup roughly chopped or small basil or Thai basil leaves
• 2 Tbs. chopped roasted peanuts
• 12 sprigs fresh cilantro
• 1 recipe Nuoc Cham (Vietnamese Dipping Sauce)

Cook the noodles:

Bring a medium potful of water to a rolling boil. Add the rice vermicelli and, stirring often, cook them until the strands are soft and white, but still resilient, 3 to 5 minutes. Don't be tempted to undercook them, as they must be fully cooked to absorb the flavors of the dish. Rinse them in a colander under cold water just until they're cool and the water runs clear. Let the noodles drain in the colander for 30 minutes, and then set them aside for up to 2 hours, unrefrigerated.

Cook the tofu and vegetables:

Heat 2 Tbs. of the oil in a nonstick pan or skillet over medium heat. Add the tofu pieces and stir-fry until nicely browned. Remove and drain on paper towels. When cool, cut them into bite-size strips. Set aside.

Heat the remaining oil in a large skillet or sauté pan over high heat. If the pan is smaller than 12 inches, cook the vegetables in two batches. Wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time), and add the shallots, constantly stirring until they become fragrant, about 20 seconds. Add the mushrooms and stir-fry for another 20 seconds. Add the broccoli, cabbage, and bok choy, stir for 30 seconds, and add the red bell pepper. (If the pan gets too dry, sprinkle in 1 to 2 Tbs. water.)

Working quickly, create an open space in the middle of the pan by pushing the vegetables against the edges. Add the soy sauce to the open area. It should sizzle and caramelize slightly, creating a distinctive aroma. Stir the vegetables with the soy sauce a few times and remove from the heat. Toss the vegetables with the tofu.

Assemble the salads:

Divide the lettuce, bean sprouts, cucumber, mint, and basil among four large soup or pasta bowls. Fluff the noodles with your fingers and divide them among the prepared salad bowls. Put the tofu and vegetables on the noodles and garnish each bowl with the peanuts and cilantro. Pass the nuoc cham at the table; each diner should drizzle about 3 Tbs. over the salad and then toss the salad in the bowl a few times with two forks or chopsticks before eating.

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and serve immediately.

Pad Thai

Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and salted cabbage can be found in most Asian markets.

• 1/4 block firm tofu           
• 8 Tbs. peanut or light vegetable oil
• 1 large handful thin rice noodles (about 6 oz.)
• 3 large cloves garlic, minced
• 1/4 cup water (use as needed, 1 Tbs. at a time)
• 1 Tbs. rice vinegar or distilled vinegar
• 1-1/2 tsp. fish sauce
• 2 Tbs. dried baby shrimp
• 3 Tbs. salted cabbage(I prefer Tien Jin brand), rinsed, drained, and squeezed dry
• 2 Tbs. roasted peanuts, skinned and crushed
• 1 tsp. chili powder
• 2 Tbs. granulated sugar
• 1 cup fresh bean sprouts
• 1 small handful Chinese chives or 2 scallion tops, cut into 2-inch lengths
• 1 egg

For the garnish:

• 1 lime, cut in wedges
• 2 to 3 wedges fresh banana blossom or Belgian endive
• 1/2 cup fresh bean sprouts
• 2 to 3 blades Chinese chives or scallions
• 1 small bunch Asian pennywort or arugula

First fry the tofu

Put the tofu in a pie plate to drain and set another plate on top. Weight it with a heavy canister (about 3 pounds is good) for 2 hours. Slice the tofu into strips.

Heat the wok until it feels quite hot. Add 3 Tbs.oil. When the oil is smoking, fry the tofu strips until they’re golden brown and crisp, 1-1/2 to 2 minutes on each side. Drain the strips on paper towels and slice them into thinner strips. Discard the remaining oil.

Get all your ingredients lined up for action

Soak the rice noodles in lukewarm water until they’re pliable, about 15 minutes. Drain, press them dry with a towel so they don’t get gummy, and cover them with a damp towel to keep them moist but not wet. (Wet noodles would make the oil in the wok spatter.)

Organization is key, so arrange the ingredients in the order you’ll need them. Line up the oil, garlic, soaked noodles, water, vinegar, fish sauce, fried tofu, baby shrimp, salted cabbage, peanuts, chili powder, sugar, bean sprouts, scallions, and egg, as well as the ingredients for the garnish.

Start the stir-fry:

Heat a large skillet until it feels very hot when you hold your hand above it. If the heat is too intense, the noodles will clump; if it’s too low, they’ll get soggy.

Add 4 Tbs. oil. When it begins to smoke, swirl the wok to coat it with the hot oil. Add the garlic. Stir briskly for about 30 seconds. Lower the heat slightly if the garlic looks like it’s starting to burn.

Stir-fry the noodles. Use two spatulas, scooping and tossing to coat and separate. Add 1 to 2 Tbs. water to keep the noodles from bunching up, and use the corner of your spatula to detangle them, if necessary. Stir-fry until the noodles are soft but not soggy, 1 to 2 minutes.

Add the vinegar, fish sauce, tofu, shrimp, and cabbage. Continue to stir-fry for about 2 minutes, shaking and scooping the noodles.

Add the crushed peanuts, chili powder, and sugar. Mix thoroughly, about 2 minutes. Quickly mix in the bean sprouts and Chinese chives.

Scramble the egg and add the garnishes

Push the noodles aside, add 1 Tbs. oil, and break an egg into the wok. Scramble the egg lightly for about 1-1/2 minutes. Fold the noodle mixture back on top of the egg. Roll the pad thai onto a serving platter so the scrambled egg ends up on top.

Arrange the lime wedges, banana blossoms, bean sprouts, Chinese chive blades, and pennywort around the pad thai and 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.

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.

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.

Strawberry-Orange-Vanilla Breakfast Smoothie

Not only do we like this for breakfast, but we’ve also been known to whip one up in the test kitchen when we need a little pick-me-up during a busy day of recipe testing and food styling. You’ll be surprised to taste how smooth, creamy, and tangy it is, especially considering that it contains no yogurt or other dairy products.Find this and other smoothies in our Drinks and Entertaining Guide.

• 8 frozen strawberries
• About 1/4 lb. plain silken tofu
• 1/3 cup orange juice
• 2 Tbs. honey; more to taste
• 1/2 tsp. pure vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Serve in a chilled glass.

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.

Authentic Pad Thai

This classic stir-fry of rice noodles, tofu, dried shrimp, and colorful garnishes is a street-food staple in Thailand, and surprisingly easy to make at home. If you can’t find tamarind, palm sugar, Thai basil, or Thai chiles, you can still make a delicious version of this dish with the substitutions listed below.Extras:Watch Corinne Trang demonstrate how to make Pad Thai and view a slideshow to learn more about Essential Thai Ingredients.

• 1/3 cup fish sauce
• 1/3 cup tamarind concentrate (or substitute fresh lime juice)
• 1/3 cup palm sugar (or substitute agave nectar)
• 5 Tbs. grapeseed or vegetable oil; more as needed
• 1 large clove garlic, minced
• 1/3 cup small dried shrimp, soaked in warm water for 20 minutes and drained
• 1 5-oz. cake pressed tofu, thinly sliced
• 4 large eggs
• 10 oz. medium (1/4-inch wide) rice sticks (pad thai noodles), soaked in warm water until pliable (at least 20 minutes) and drained
• 1-1/2 cups homemade or canned lower-salt chicken broth
• 1 cup mung bean sprouts, rinsed, root ends trimmed (if you like)
• 1/2 cup Thai basil or cilantro, freshly torn
• 1/4 cup chopped unsalted roasted peanuts
• 3 scallions (white and green parts), trimmed and thinly sliced diagonally
• 3 fresh red Thai chiles (or other small hot red chiles), seeded and thinly sliced, or Sriracha to taste
• 1 medium lime, cut into 6 to 8 wedges

In a medium bowl, whisk the fish sauce, tamarind concentrate, and palm sugar until the sugar is completely dissolved. Set aside.


In a large wok, heat 2 Tbs. of the oil over high heat until shimmering hot. Add the garlic and stir-fry until golden, about 15 seconds. Add the dried shrimp and stir-fry for 15 seconds. Transfer to a medium bowl, leaving behind as much oil as possible, and set aside. Add the tofu to the wok and stirfry until heated through and golden in spots, about 1 minute. Transfer to the bowl of shrimp and set aside.


Return the wok to high heat and add 1 Tbs.of the oil. Crack the eggs into the wok and scramble gently to break the yolks, making sure not to overmix so as to retain some yellow and white parts; cook until just set, about 1 minute. Transfer to a small bowl and set aside. If any egg residue remains in the wok, wipe it clean.


Heat the remaining 2 Tbs. oil in the wok over high heat. Add the noodles, broth, and fish sauce mixture. Cook, tossing occasionally, until the noodles have completely absorbed the liquid and are sizzling, 4 to 6 minutes. Add the dried shrimp and tofu,toss a few times, and divide among plates or bowls. Garnish each serving with some scrambled egg, mung bean sprouts, basil, peanuts, scallions, and chiles. Serve hot with the lime wedges on the side for squeezing over the noodles

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.

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.

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.