1Thai chile or 2 serrano peppers, seeded and thinly sliced
2tbsp chopped cilantro stems
8oz cremini mushrooms, quartered
½tsp sea salt, more to taste
3tbsp prepared red curry paste
1cup unsweetened coconut milk
2tsp Asian fish sauce
Zest and juice of 1 lime
1cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
2 carrots, shredded
2 cucumbers, seeded and shredded
4 green onion, chopped
1½ cups fresh bean sprouts
⅓ cup chopped cilantro
½ cup fish sauce
½ cup seasoned rice vinegar
3 tablespoons sugar
2 cloves garlic, pressed or minced
¼ teaspoon crushed red pepper
Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.
2 tablespoons oil1 onion, minced3 cloves garlic, minced1 tablespoon minced ginger1 tablespoon minced lemongrass1 tablespoon red curry paste3 tablespoons curry powder½ teaspoon turmeric1 13.5 ounce can coconut milk4 cups veggie stock3 tablespoons fish sauce (optional for vegetarians)1 teaspoon sugar8 ounces egg noodlessalt, to taste2 handfuls raw bean sprouts, washed and trimmedCilantro leaves, for garnish1 lime, cut into wedges
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.
Sliced red onion, red chilis, cilantro, scallions to garnish
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).
Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.
(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).
14 ounces extra-firm or firm tofu, sliced crosswise into 1/2-inch-thick slabs
1/3 cup cornstarch
2 carrots, peeled and shredded
1/2 cucumber, optional (see notes), peeled, halved lengthwise, seeded, and sliced thin
Zest of 1 lime plus 1 tablespoon juice
1 tablespoon fish sauce
1/4 cup mayonnaise
1 tablespoon Sriracha sauce
3 tablespoons grapeseed or other neutral oil
48-inch baguettes or sub rolls, split lengthwise
1/3 cup fresh cilantro leaves
Spread tofu over paper towel-lined baking sheet, let drain for 20 minutes, then gently press dry with paper towels and season with salt. Spread cornstarch in shallow dish. Dredge tofu in cornstarch and transfer to plate.
Meanwhile, zest the lime into a small bowl. Add the mayonnaise and Sriracha and stir to combine. In a separate bowl, combine carrots, cucumber (if using), lime juice, and fish sauce and let sit for 15 minutes.
Heat oil in 12-inch nonstick (or not) skillet over medium-high heat until just smoking. Add tofu and cook until both sides are crisp and browned, adjusting heat as necessary (I turn it down to medium), about 4 minutes a side. Transfer to paper towel-lined (or not) plate.
Spread mayonnaise mixture evenly over cut sides of each roll. Assemble 4 sandwiches by layering ingredients as follows between prepared rolls: tofu, pickled vegetables (leaving liquid in bowl), and cilantro. Press gently on sandwiches to set. Serve.
Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.
Blend mayonnaise, cilantro, jalapeno pepper, garlic, lime juice, cumin, and salt together in a blender or food processor until smooth. Pour mixture into a bowl, cover the bowl with plastic wrap, and refrigerate until flavors blend, at least 1 hour.
1 large green or red chili pepper, stemmed, seeded and cut crosswise into thick rings
1 small white onion, cut into thin half-moons
1/2 cup packed sugar snap peas or snow peas, cut in half
10 peeled and deveined jumbo shrimp
2 small ripe tomatoes, cut into quarters
Small handful Thai basil leaves (see headnote; may substitute a hefty handful of Genovese basil)
Juice from 1/2 lime, for serving
Whisk together the fish sauce, oyster sauce, sugar, white pepper and 1 tablespoon of the water in a liquid measuring cup.
Heat the oil in a wok over medium heat. Once the oil shimmers, swirl to coat, then add the garlic. Stir-fry gently for 3 to 4 minutes, then add the chili pepper and stir to combine. Stir in the onion; increase the heat to high and stir-fry for 1 minute, until the peppers have softened a bit, making sure the garlic doesn’t burn.
Add the sugar snap peas or snow peas and the remaining 3 tablespoons of water; stir-fry until the water has evaporated. Add the shrimp; stir-fry for 1 minute, then add the fish sauce mixture, the tomatoes and basil; stir-fry, shaking the wok once or twice, just until the shrimp have become opaque and the tomatoes have barely wilted.
Remove from the heat; add the lime juice. Serve right away. 2 servings