Three daring tofu dishes to help start off the new 12 months out healthy

With a string of hefty getaway meals actually under our belts, at Milk Road we change to the vibrant flavors of China and Southeast Asia for lighter meals that do not sense like a sacrifice. From Indonesia, the fruit and vegetable salad rujak combines savory chili-garlic sauce with gentle cucumber, crunchy roasted peanuts, and sweet grapes and pineapple for a riot of textures and flavors. A Thai curry conjures up the crispy-fried tofu with turmeric. And mouth-tingling Sichuan peppercorns and chili-bean sauce mix for our consider on mapo dofu, an addictively flavorful, spicy, savory basic.

© Supplied by The Boston Globe
Spicy Sichuan tofu and pork (mapo dofu).

Spicy Sichuan Tofu and Pork (Mapo Dofu)

Can make 6 servings

This is our take on Sichuan mapo dofu, a braise of tofu and floor pork in a sauce flavored with chili oil and tingling Sichuan peppercorns. Toban djan, a fermented chili-bean paste, provides a great deal of the wealthy, savory taste listed here it is sold in jars in Asian marketplaces. If you simply cannot come across it, substitute 2 tablespoons white miso combined with 4 teaspoons chili-garlic sauce and 2 teaspoons soy sauce. You can tone down the warmth by omitting the chili oil and using a full of 3 tablespoons peanut oil, but never reduce again on the toban djan.

Keep away from chili-sesame oil or sesame oil infused with chili the sesame flavor will overpower the dish. And be absolutely sure to drain off the extra water from the tofu right before introducing it to the sauce.

Serve this dish with steamed rice. Leftovers style even better, while the tofu will release water, a little bit thinning the sauce.

4 teaspoons cornstarch

2 tablespoons chili oil

1 tablespoon grape-seed or other neutral oil

2 tablespoons finely grated clean ginger

8 medium garlic cloves, finely grated

6 scallions, white and mild environmentally friendly parts minced, dim environmentally friendly tops thinly sliced

1 tablespoon Sichuan pepper corns, finely ground

12 ounces ground pork

3 tablespoons toban djan (see headnote)

2 tablespoons oyster sauce

2 14-ounce containers silken tofu, drained and reduce into tough ¾-inch cubes

In a tiny bowl, stir collectively the cornstarch and 1 tablespoon water. In a 12-inch nonstick skillet above medium-substantial heat, incorporate the chili and grape-seed oils and warmth right until shimmering. Insert the ginger, garlic, minced scallions, and Sichuan peppercorns. Cook dinner, stirring, till the aroma of the garlic and ginger has mellowed marginally but the mixture has not browned, about 2 minutes.

Insert the pork and prepare dinner, breaking it into smaller bits, right up until it is no for a longer period pink, 4 to 5 minutes. Stir in the toban djan. Incorporate 1 3/4 cups drinking water and scrape the bottom of the pan to loosen any browned bits. Stir in the oyster sauce, deliver to a simmer, and prepare dinner, stirring often, until the flavors meld, about 5 minutes.

Stir the cornstarch combination to recombine. When stirring the pork mixture, pour in the cornstarch. Return to a simmer, stirring frequently, and cook dinner right up until thickened, about 1 minute. Pour off and discard any h2o unveiled by the tofu, then add the tofu and fifty percent of the sliced scallions. Cook until eventually the tofu is heated by means of, 3 to 5 minutes. Sprinkle with the remaining sliced scallions.

Indonesian Fried Tofu Salad (Rujak)

Will make 4 servings

Rujak is a fruit and vegetable salad with many versions across Indonesia, Malaysia, and Singapore. The ingredient record can be prolonged, but we streamline it by utilizing only easy-to-discover items that present major flavor, texture, and visible affect. Incorporating fried tofu turns the sweet, savory, and spicy salad into a gentle major program.

Added-business tofu is very best for this recipe—the smooth, custard-like texture of silken tofu will not keep up to urgent and frying.

1 14-ounce container excess-agency tofu, drained, cut into 1-inch cubes

2 teaspoons fish sauce

1 tablespoon hoisin sauce

3 tablespoons chili-garlic sauce, divided

1 teaspoon grated lime zest, in addition ¼ cup lime juice, divided

3 tablespoons peanut oil, divided

1 medium ripe pineapple (18-ounces), peeled, cored, and reduce into ½-inch chunks (5½ cups)

10 ounces crimson seedless grapes, halved

1 English cucumber, quartered lengthwise and thinly sliced on bias

Kosher salt

½ cup salted dry-roasted peanuts, finely chopped

Line a rimmed baking sheet with a triple layer of paper towels. Lay the tofu in solitary layer about it and go over with extra paper towels. Location one more baking sheet above the tofu, then area a major skillet or other excess weight on major to press. Permit stand for 20 minutes.

Meanwhile, in a massive bowl, whisk alongside one another the fish sauce, hoisin, 1 tablespoon of the chili-garlic sauce, the lime zest, and 1 tablespoon of the lime juice. Steadily whisk in 1 tablespoon of the oil. Established apart.

In a further large bowl, incorporate the pineapple, grapes, and cucumber. Stir in the remaining 2 tablespoons chili-garlic sauce, the remaining 3 tablespoons lime juice, and 1¼ teaspoons salt. Transfer to a shallow serving bowl and established apart.

Take away the pounds, baking sheet, and paper towels from the tofu and period on all sides with salt. Line a plate with paper towels. In a 12-inch nonstick skillet set over medium warmth, insert the remaining 2 tablespoons oil and warmth till shimmering. Add the tofu in a solitary layer and prepare dinner, turning once in a while, till most surfaces are crisped and browned, about 10 minutes. Transfer to the prepared plate and convert the items as soon as to blot off excessive oil. Promptly include the tofu to the dressing and toss. Allow stand to enable the tofu to soak in the dressing, about 5 minutes.

Increase about 50 % of the peanuts to the tofu combination, then toss. Style and year with salt. Transfer to the serving bowl, on best of the fruit combination. Sprinkle with the remaining peanuts.

Lemongrass-Coconut Tofu

Can make 4 servings

Tofu and turmeric staff up in this one-pan meal bursting with Southeast Asian flavors. We start off by cubing tofu, coating it in spices, then frying it to a crisp brown. The blender immediately pulls with each other an aromatic tomato-lemongrass paste that blends with coconut milk for a loaded sauce. Cilantro, both equally stems and leaves, provides organic distinction although fish sauce and chili-garlic sauce lead savory heat. We discover that additional-company tofu has the finest texture, but company tofu functions well, way too.

Don’t stir the tofu promptly following adding it to the skillet the parts stick to the surface area until they build a crust on the base. At the time that comes about, following about 3 minutes, the items will release quickly. And be sure to use a nonstick pan.

To make the dish vegetarian, substitute an equivalent sum of soy sauce for the fish sauce. Serve with steamed jasmine rice.

1 teaspoon floor turmeric

Kosher salt and floor black pepper

2 14-ounce containers extra-agency tofu, cut into 1-inch cubes and patted dry

4 medium plum tomatoes (2 quartered, 2 diced)

1 medium shallot, roughly chopped

1 bunch clean cilantro, stems thinly sliced and reserved separately from leaves

1 tablespoon fish sauce

1 tablespoon chili-garlic sauce

3 stalks lemongrass, trimmed to the lower 5 or 6 inches, dry outer levels discarded, thinly sliced

¼ cup grape-seed or other neutral oil

1 14-ounce can coconut milk, properly stirred

1 tablespoon lime juice

In a medium bowl, stir together the turmeric, 2 teaspoons salt, and ½ teaspoon pepper. Incorporate the tofu and toss to coat. Established aside.

In a blender, combine the quartered tomatoes, shallot, cilantro stems, fish sauce, and chili-garlic sauce. Mix right until finely chopped, about 30 seconds. Incorporate the lemongrass and mix, scraping the blender usually, until eventually a clean, thick paste forms, about 90 seconds. Set aside.

In a 12-inch nonstick skillet established about medium-superior warmth, add the oil and heat until finally shimmering. Incorporate the tofu items in an even layer and prepare dinner, without having stirring, until eventually they are properly browned on the bottoms and launch simply from the pan, about 3 minutes. Making use of a spatula, flip the parts and cook until finally browned on all sides, yet another 7 to 9 minutes. Transfer to a big paper towel-lined plate.

Return the skillet to medium-substantial. Insert the tomato-lemongrass paste and cook dinner, stirring, right until marginally darkened and thickened, 2 to 3 minutes. Stir in the coconut milk, 1 teaspoon salt, ½ teaspoon pepper, and the diced tomatoes. Provide to a simmer then go over, decrease the warmth to small, and prepare dinner until eventually the tomatoes soften, about 5 minutes. Insert the tofu and stir to coat. Go over and simmer, stirring at times, until the tofu has absorbed some of the sauce, about 10 minutes.

Flavor and time with salt and pepper if desired. Stir in the lime juice and sprinkle with the cilantro leaves.