Tofu

This is a great way to introduce kids to tofu. Be sure to press all the liquid out of the tofu before adding it to the pot so that it will absorb as much of the sesame and peanut flavors as possible. See page 168 for advice on pressing tofu. I consider this recipe to be mildly spicy. If you need to make it blander for tender palates, use only 1/4 teaspoon cayenne or none at all. If you like more heat, simply add more cayenne. Instant brown rice has been parboiled, precooked, and then dried and packaged. It looks just like regular rice, except it is a whole grain rather than a refined one, and nothing artificial has been added.

I couldn’t resist adding what is perhaps my favorite salad dressing to a Glorious One-Pot Meal. And, boy, was I glad I did, because besides the ease of using a prepared sauce, this was a vegetarian dinner that the whole family loved. Frozen spinach works well in this recipe—just try to break the block into smaller chunks before adding to the pot. If the spinach has thawed, go ahead and squeeze out the water. If it is still frozen, don’t worry about it. Find arame seaweed at Asian markets or health food stores.

You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles. To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using. See page 168 for a discussion on preparing tofu.

Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you’re not into tofu, substitute eight ounces of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.

Broccoli and mushrooms make this miso soup a little bit unusual and a meal in itself. (See photo)

This creamy vegan soup is spicy and a little sweet.

For a richer dressing, add half a cup of coconut milk and a couple of tablespoons of peanut butter to the dressing.

Perfect for a luncheon or light supper, this nutritious salad combines the satisfying crunch of romaine lettuce with savory bites of tofu. (See photo)

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

Why order takeout when you can create classic Chinese flavors so easily at home?

We think this inventive adaptation of a classic Italian dish is so good that it will soon show up on menus in the old neighborhoods. You never know.

This delightfully tangy tofu pairs especially well with Greek or Italian dishes.

You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.

We think that this may be the most useful recipe in the book. Baked tofu is a reliable standby and can be dressed up to suit almost any menu. Whip up a marinade, pop the tofu in the oven, start cooking rice or pasta, and decide on a vegetable or salad. Baked tofu is also a nice addition to stews, sautés, sandwiches, and salads.

Sesame-crusted tofu is firm and flavorful enough to please even the tofu-phobic. (See photo)

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)

Tofu, ever the chameleon, lends itself to pairings with a multitude of sauces for nutritious and easily prepared meals. This is a favorite.

Here’s a meatless variation of a classic northern Chinese noodle dish. We love the contrast between the hot, saucy noodles and the cold, crunchy raw vegetable toppings. The sauce will keep in the refrigerator for 3 or 4 days, so you can make the sauce and prepare the toppings ahead of time and then cook the noodles when you’re ready to eat.

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.