Steamed Tofu with Shrimp and Black Bean Sauce 

 

Ingredients

1. 1/2 cup whole fermented black beans
2. 1 1/2 pounds firm tofu (two 1 1/2-inch-thick squares), each cut into 8 triangles
3. 3 tablespoons vegetable oil
4. 24 medium shrimp (10 ounces), shelled and deveined
5. Salt and freshly ground pepper
6. 1/4 cup peeled and finely julienned fresh ginger
7. 2 garlic cloves, minced
8. 1/2 cup Chinese cooking wine
9. 1/2 cup vegetable stock
10. 1 teaspoon sugar
11. 12 cilantro sprigs  

 

1. In a bowl, cover the black beans with water and let soak for 10 minutes. Drain.
2. In a wok, bring 2 inches of water to a boil. Set a bamboo steamer in the wok. Spread the tofu pieces on a heatproof plate and set it in the steamer. Cover and steam the tofu over moderately high heat for 5 minutes.
3. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add the shrimp, season with salt and pepper and cook over high heat until pink and curled, about 1 minute per side. Transfer to a bowl. Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add the ginger and garlic and cook over moderate heat until fragrant, about 2 minutes. Add the black beans and stir-fry for 1 minute. Add the wine, stock and sugar and simmer until slightly reduced, 2 to 3 minutes. Transfer the tofu and shrimp to plates. Top with the sauce and cilantro and serve.

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips

Curried Tofu-and-Avocado Dip with Rosemary Pita Chips 

Ingredients

1. 4 whole wheat pitas, split
2. 2 tablespoons extra-virgin olive oil
3. 1 tablespoon chopped rosemary
4. Salt
5. 7 ounces soft or silken tofu, drained
6. 1 Hass avocado—peeled, pitted and coarsely chopped
7. 1/4 cup low-fat sour cream
8. 1/4 cup Greek-style, fat-free yogurt
9. 1 teaspoon finely grated lime zest
10. 2 tablespoons fresh lime juice
11. 1 garlic clove
12. 1 1/2 teaspoons honey
13. 1 teaspoon curry powder
14. 2 tablespoons chopped mint
15. Freshly ground pepper
16. Grape tomatoes, cucumber slices and radishes for serving  

 

1. Preheat the oven to 325°. Stack the pita halves and cut them into 6 wedges; transfer to a bowl and add the olive oil and rosemary. Season with salt and toss. Spread the pita wedges on a baking sheet in a single layer and bake until crisp, 30 minutes. Let cool.
2. Meanwhile, in a food processor, puree the tofu, avocado, sour cream, yogurt, lime zest, lime juice, garlic, honey, curry powder and mint until smooth. Season the dip with salt and pepper and refrigerate until chilled. Serve the dip with the pita chips, tomatoes, cucumbers and radishes.

Notes One Serving 215 cal, 12 gm fat, 2 gm sat fat, 23 gm carb, 4.5 gm fiber.

Quick Vinegar-Braised Chicken with Garlic and Celery Leaves

© Tina Rupp

Recipe: Quick Vinegar-Braised Chicken with Garlic and Celery Leaves 

 

Ingredients

1. 1 tablespoon vegetable oil
2. 1 1/2 pounds skinless boneless chicken thighs, trimmed of all visible fat and cut into 2-inch pieces
3. Salt and freshly ground pepper
4. 2 garlic cloves, thinly sliced
5. Celery leaves from 1 large bunch
6. 1/2 cup chicken stock
7. 1/2 cup red wine vinegar
8. 1 tablespoon chopped flat-leaf parsley  

 

1. In a large skillet, heat the oil until shimmering. Season the chicken with salt and pepper; add it to the pan in a single layer. Cook over high heat, turning once, until well browned, 8 minutes. Stir in the garlic and cook over moderate heat just until fragrant, 1 minute. Add most of the celery leaves and stir just until wilted, 30 seconds. Add the stock and vinegar and cook, scraping up any bits from the bottom of the pan, until the sauce is reduced to a few tablespoons, 5 to 6 minutes. Add the parsley and the remaining celery leaves and serve.

Notes One Serving 245 cal, 11 gm fat, 2 gm sat fat, 2 gm carb, 0 gm fiber. Serve With Brown or white rice.

Baby Spinach and Garlic Bread Pudding

Baby Spinach and Garlic Bread Pudding 

 

© Fredrika Stjärne

Recipe: Baby Spinach and Garlic Bread Pudding

Ingredients

1. 2 tablespoons unsalted butter
2. 15 ounces baby spinach, stems removed
3. 2 tablespoons water
4. 1 small garlic clove, minced
5. Kosher salt and freshly ground pepper
6. 1/4 pound French baguette, crusts removed, bread cut into 1/4-inch dice
7. 2 large eggs
8. 3/4 cup heavy cream
9. Pinch of freshly grated nutmeg

 

1. Preheat the oven to 325°. Butter a 6-cup soufflé dish or other deep baking dish. In a large skillet, melt 1/2 tablespoon of butter over moderately high heat. Add the spinach, water and garlic, season with salt and pepper and stir a few times. Cover and cook the spinach until it wilts, about 2 minutes.
2. Set a colander over a bowl and drain the spinach; press very lightly on the spinach to extract 1/4 cup of liquid. Spread out the spinach on a rimmed baking sheet to cool.
3. Heat the remaining 1 1/2 tablespoons of butter in a large skillet. Add the diced bread and cook over moderate heat until browned on the bottom, about 3 minutes. Stir and continue to cook until the croutons are crisp all over, about 2 minutes longer. Transfer the croutons to a plate to cool.
4. In a bowl, whisk the eggs with the cream, reserved spinach cooking liquid, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and the nutmeg. Stir in the spinach and pour the mixture into the prepared soufflé dish. Spread the fried croutons evenly over the top.
5. Set the soufflé dish in a roasting pan and pour enough hot water into the pan to reach one-third of the way up the side of the soufflé dish. Bake the bread pudding for 35 to 40 minutes, or until set. Let the pudding cool slightly, then serve directly from the soufflé dish or invert it onto a platter and serve.

Make Ahead The recipe can be prepared in advance through Step 3. Refrigerate the spinach, and store the croutons in an airtight container, overnight.