When my paleo friends arrived at my doorstep carrying a Dean and Deluca bag, I suspected my fears about my non-paleo olives were for naught. And when they were as eager to open the bag as Ben and I, my suspicions were confirmed. With it still being pre-2013, we all had one last hurrah with the spoils, snacking on Vahlrona chocolate brownies and an assortment of cookies the size of frisbees for a good day and a half.
It was awesome, but when New Year’s Day arrived, I, as many of you can relate I am sure, was ready to detox. I made a grocery list. Wrote out some resolutions. Ate tofu. Watched Happy. Cried a lot. Wrote out a few more resolutions. Went to sleep, for the first time in a long time not feeling stuffed, early. And woke up, for the first time in a long time, feeling like a million bucks.
About this time of year every year, I go on a little tofu binge. I know, I know. There are lots of ways — moderation, namely — to eat healthy without taking extreme measures. But, and I’m not just saying this, I have two tofu recipes in my repertoire, one of which I’ve already shared with you and could genuinely eat nearly every day, both of which I would serve to company without apology.
This is my tofu recipe number two, which I like very much as well most especially because it means I can douse each bite in nuoc cham , the spicy, sweet, sour condiment ubiquitous at nearly every Vietnamese meal. While the crispy sesame-and-panko coated cubes of tofu are quite good on their own, this dish is all about the sauce. If you like nuoc cham , you’ll like this dish, but be warned: one bite of it might make you call up your local Vietnamese restaurant and order a few fresh spring rolls, some grilled grape leaves and a plate or two of bahn xeo , just, you know, to enjoy alongside your tofu. Fortunately, I have no such temptation nearby and thus happily drink my nuoc cham with my tofu. You know what I mean.
Happy detoxing Everyone.
If you like Vietnamese food, chances are you like nuoc cham, the spicy, sweet, sour condiment served with nearly every Vietnamese dish from spring rolls to grilled meat to stir-fries. To me it is heaven. Here are the ingredients:
Description
Tofu recipe inspired by a recipe in The New Mayo Clinic Cookbook.
Nuoc Cham adapted from The Asian Grill.
Note: The original recipe calls for an additional tablespoon of sugar, so feel free to taste and adjust seasoning as you wish. Also, author Corinne Trang notes that you can make the sauce more mild or bold depending on how you treat the garlic and chilies: If you mince the garlic and chilies, the flavors will be stronger; if you slice, the flavors will be more mild.
for the tofu:
- 1 lb. (about) extra-firm tofu
- 1 egg
- 1/4 teaspoon kosher salt
- 3 tablespoons panko bread crumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- canola oil for frying
- scallions, sliced on the bias, for garnish
- Sriracha, optional
for the nuoc cham:
- 1/4 cup sugar
- 1/3 cup fish sauce
- 1/3 cup fresh lime juice
- 2 to 3 garlic cloves, sliced or minced
- 2 red Thai chilies, halved lengthwise, seeded or not, and thinly sliced
- 1/4 teaspoon crushed red pepper flakes, optional (use if you cannot find Thai or other hot chilies)
- Drain the tofu for as much time as possible — 20 minutes to an hour. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
- Meanwhile make the nuoc cham: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic and chilies and crushed red pepper flakes if you are using. Let stand for 30 minutes. Taste and adjust flavors if necessary. (Sauce can be stored in the refrigerator for up to a week.)
- In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg with a fork and with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.
- Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense — refer to the photos if this is unclear. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.
- Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about 2 to 3 teaspoons of oil. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3 to 4 minutes a side, then transfer to a serving platter. I cut each slice in half and then arranged them on a platter, but feel free to present as you wish. Garnish with scallions. Serve with nuoc cham and Sriracha if you wish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
When my paleo friends arrived at my doorstep carrying a Dean and Deluca bag, I suspected my fears about my non-paleo olives were for naught. And when they were as eager to open the bag as Ben and I, my suspicions were confirmed. With it still being pre-2013, we all had one last hurrah with the spoils, snacking on Vahlrona chocolate brownies and an assortment of cookies the size of frisbees for a good day and a half.
It was awesome, but when New Year’s Day arrived, I, as many of you can relate I am sure, was ready to detox. I made a grocery list. Wrote out some resolutions. Ate tofu. Watched Happy. Cried a lot. Wrote out a few more resolutions. Went to sleep, for the first time in a long time not feeling stuffed, early. And woke up, for the first time in a long time, feeling like a million bucks.
About this time of year every year, I go on a little tofu binge. I know, I know. There are lots of ways — moderation, namely — to eat healthy without taking extreme measures. But, and I’m not just saying this, I have two tofu recipes in my repertoire, one of which I’ve already shared with you and could genuinely eat nearly every day, both of which I would serve to company without apology.
This is my tofu recipe number two, which I like very much as well most especially because it means I can douse each bite in nuoc cham , the spicy, sweet, sour condiment ubiquitous at nearly every Vietnamese meal. While the crispy sesame-and-panko coated cubes of tofu are quite good on their own, this dish is all about the sauce. If you like nuoc cham , you’ll like this dish, but be warned: one bite of it might make you call up your local Vietnamese restaurant and order a few fresh spring rolls, some grilled grape leaves and a plate or two of bahn xeo , just, you know, to enjoy alongside your tofu. Fortunately, I have no such temptation nearby and thus happily drink my nuoc cham with my tofu. You know what I mean.
Happy detoxing Everyone.
If you like Vietnamese food, chances are you like nuoc cham, the spicy, sweet, sour condiment served with nearly every Vietnamese dish from spring rolls to grilled meat to stir-fries. To me it is heaven. Here are the ingredients:
Description
Tofu recipe inspired by a recipe in The New Mayo Clinic Cookbook.
Nuoc Cham adapted from The Asian Grill.
Note: The original recipe calls for an additional tablespoon of sugar, so feel free to taste and adjust seasoning as you wish. Also, author Corinne Trang notes that you can make the sauce more mild or bold depending on how you treat the garlic and chilies: If you mince the garlic and chilies, the flavors will be stronger; if you slice, the flavors will be more mild.
for the tofu:
- 1 lb. (about) extra-firm tofu
- 1 egg
- 1/4 teaspoon kosher salt
- 3 tablespoons panko bread crumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- canola oil for frying
- scallions, sliced on the bias, for garnish
- Sriracha, optional
for the nuoc cham:
- 1/4 cup sugar
- 1/3 cup fish sauce
- 1/3 cup fresh lime juice
- 2 to 3 garlic cloves, sliced or minced
- 2 red Thai chilies, halved lengthwise, seeded or not, and thinly sliced
- 1/4 teaspoon crushed red pepper flakes, optional (use if you cannot find Thai or other hot chilies)
- Drain the tofu for as much time as possible — 20 minutes to an hour. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
- Meanwhile make the nuoc cham: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic and chilies and crushed red pepper flakes if you are using. Let stand for 30 minutes. Taste and adjust flavors if necessary. (Sauce can be stored in the refrigerator for up to a week.)
- In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg with a fork and with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.
- Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense — refer to the photos if this is unclear. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.
- Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about 2 to 3 teaspoons of oil. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3 to 4 minutes a side, then transfer to a serving platter. I cut each slice in half and then arranged them on a platter, but feel free to present as you wish. Garnish with scallions. Serve with nuoc cham and Sriracha if you wish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
Tofu recipe inspired by a recipe in The New Mayo Clinic Cookbook.
Nuoc Cham adapted from The Asian Grill.
Note: The original recipe calls for an additional tablespoon of sugar, so feel free to taste and adjust seasoning as you wish. Also, author Corinne Trang notes that you can make the sauce more mild or bold depending on how you treat the garlic and chilies: If you mince the garlic and chilies, the flavors will be stronger; if you slice, the flavors will be more mild.
for the tofu:
- 1 lb. (about) extra-firm tofu
- 1 egg
- 1/4 teaspoon kosher salt
- 3 tablespoons panko bread crumbs
- 2 tablespoons white sesame seeds
- 1 tablespoon black sesame seeds
- canola oil for frying
- scallions, sliced on the bias, for garnish
- Sriracha, optional
for the nuoc cham:
- 1/4 cup sugar
- 1/3 cup fish sauce
- 1/3 cup fresh lime juice
- 2 to 3 garlic cloves, sliced or minced
- 2 red Thai chilies, halved lengthwise, seeded or not, and thinly sliced
- 1/4 teaspoon crushed red pepper flakes, optional (use if you cannot find Thai or other hot chilies)
- Drain the tofu for as much time as possible — 20 minutes to an hour. This is how I drain it: place block of tofu in a colander. Place the package (or some other similar-sized vessel) on top of it and weigh it down with a can of tomatoes or some other relatively heavy canned good. Note: this also can be done ahead of time. I essentially leave mine out all day, but if leaving it out all day worries you, you could line a bowl with paper towels and stick the tofu on the paper towels, weigh it down as described and leave it in the fridge until you are ready to slice and cook it.
- Meanwhile make the nuoc cham: In a medium bowl, whisk together the sugar, fish sauce, and lime juice until the sugar is completely dissolved. Add the garlic and chilies and crushed red pepper flakes if you are using. Let stand for 30 minutes. Taste and adjust flavors if necessary. (Sauce can be stored in the refrigerator for up to a week.)
- In a small shallow vessel with sides (again, I use the container the tofu came in) beat the egg with a fork and with 1 teaspoon of water. In another small shallow vessel with sides, stir together the salt, panko and sesame seeds.
- Carefully cut the drained tofu into three slices. I stand the block up its long thin edge and slice through the block parallel to the largest face of the block, if that makes sense — refer to the photos if this is unclear. Working with one piece at a time, submerge the tofu into the egg, then coat it in the sesame-panko mix, then place it on a clean plate. Repeat with the remaining two slices.
- Heat a large nonstick frying pan over medium-high heat. When it’s hot, add about 2 to 3 teaspoons of oil. Carefully lay each piece of tofu into the frying pan. Turn the heat down to medium if the slices appear to be browning too quickly. Crisp tofu slices for about 3 to 4 minutes a side, then transfer to a serving platter. I cut each slice in half and then arranged them on a platter, but feel free to present as you wish. Garnish with scallions. Serve with nuoc cham and Sriracha if you wish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Find it online : https://alexandracooks.com/2013/01/02/detox-sesame-crusted-tofu-with-nuoc-cham/
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When I’m home in CT visiting my parents, my favorite pastime is poking around the two basement refrigerators, the home of all sorts of treats my mother has been preparing — soups, spanakopita, Grand Marnier chocolate truffles — and stocking up on — smoked mussels, white anchovies, enough cheeses to feed the neighborhood — for weeks. It’s a little gourmet paradise inside those boxes, and it’s impossible not to sneak a peak (and a truffle) with every trip down to the basement.
The only hard part about being home for the holidays is refraining from eating all day long. From the first bite of homemade cinnamon oatmeal bread in the morning to the last bite of flourless chocolate-almond torte in the evening, my stomach barely gets a rest. There is goodness at every turn, and none so much (if you ask me) as at lunch, which hasn’t changed (during the holidays at least) in about a decade: a bowl of soup, a square of spanakopita and a slice or two of homemade bread. On this most recent visit, we feasted on Vermont cheddar cheese soup — my favorite — and rosemary butternut squash bisque with slices of toasted buttered rye bread on the side. It was heaven.
Five days of this soup-and-bread routine made me miss it dearly upon returning home to my all-but-bare refrigerator. But when a large head of cabbage and a few carrots sitting in my vegetable drawer caught my eye, my spirits lifted. With the exception of fresh dill, I had everything on hand to make another favorite soup of my mother’s, one she has been making since the early 80’s: Paul Steindler’s cabbage soup with caraway seeds, a recipe Craig Claiborne wrote about many years ago in The New York Times Magazin e and eventually published in The Essential New York Times Cookbook . Loaded with vegetables — carrots, potatoes, onions and cabbage — a little bacon and a touch of cream, this is definitely a hearty soup, best served on a cold winter day with crusty bread and nothing more. For me, it’s the dill and caraway seeds that make it unlike any other I have tasted, the caraway seeds in particular imparting a lovely yet subtle flavor.
Description
Slightly dapted from a Craig Claiborne & Pierre Franey recipe
Note: This is a double recipe, and it yields a lot, but it’s so nice to have on hand, especially, if you have company arriving. With a little hunk of fresh bread — rye, which I have never made, is particularly good with this soup — it makes the most wonderful lunch. Also, while this recipe requires a fair amount of chopping, you can sort of chop as you go: while the bacon is rendering, chop the onions; while the onions are sautéing, dice the carrots and potatoes, etc.
- 12 cups shredded cabbage*
- 2 cups (about 12 oz .) finely diced bacon or pancetta or a mix
- 2 cups finely diced onions
- 1/2 cup flour
- 10 cups homemade chicken stock
- 2 cups finely diced carrots
- 2 to 3 cups finely diced potatoes
- kosher salt and freshly ground black pepper to taste
- 2 teaspoons whole caraway seeds, crushed or pulverized
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 cup heavy cream
- 1/4 cup finely chopped fresh dill (or more or less to taste)
*If you use a relatively large head, you may get as many as 14 cups or more — use it all.
- Place cabbage in a large bowl. Bring enough water to a boil — I fill a tea kettle, but you could always fill a large sauce pan — to submerge the cabbage in the bowl. Pour the water over the cabbage; let sit one minute; drain.
- Meanwhile, in a large pot over medium heat, cook the bacon until rendered of its fat, about 10 minutes, then transfer bacon to a plate. Add the onions, and cook, stirring, until they are wilted, about 15 minutes. Sprinkle with flour and stir. Add the broth, stirring rapidly with a wire whisk. When the mixture simmers, add the cabbage, carrots, potatoes, salt, pepper, caraway seeds, vinegar and sugar.
- Simmer, stirring often from the bottom, about 30 minutes. Stir in the cream and simmer five minutes. Add the chopped dill to the pot. Serve, adding more chopped dill to each bowl if desired.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
Making mini loaves — perfect for soup — of my mother’s peasant bread in a popover pan:
Mini loaves: a nice little way to silence your children, briefly anyway.
