Close your eyes, take in a forkful of this Asian-inspired salad, and you’d be forgiven for thinking that you’re feasting at an Asian street market. Seared over an open flame, tofu turns meaty and, dare we say, crave-worthy, while the crispy edges of bok choy are a special treat.
For gluten-free noodles, look for soba made with 100 percent buckwheat, or use wide brown rice noodles.
Cook soba noodles according to package directions; drain and rinse with cold water. Drain.
Build a medium-hot fire in charcoal grill, or heat gas grill to medium-high and grease grill grates.
Line cutting board with a couple of sheets of paper towel. Top with tofu and a couple more sheets of towel. Place another cutting board or other flat object on top and press gently to extract excess liquid from tofu. Turn tofu blocks on their sides and slice in half lengthwise. Lightly brush tofu with 1/2 tsp (2 mL) oil and season with salt and black pepper, if using.
Grill tofu squares until golden and grill marks appear, about 4 minutes per side. Remove from grill and, when cool enough to handle, slice tofu into 1 in (2.5 cm) cubes.
Lightly brush bok choy with 1/2 tsp (2 mL) oil. Place on grill grates and heat until stalks are tender and leaves begin to darken and turn crispy.
In small bowl, whisk together lime juice, soy sauce, remaining 2 tsp (10 mL) sesame oil, fish sauce (if using), Sriracha, sugar, shallot, and garlic.
Divide soba noodles among 4 serving plates and top with carrot, tofu, bok choy, cilantro, mint, and peanuts. Drizzle dressing overtop.
A pressing matterPressing out excess water from tofu allows it to get a better sear on the grill. And that means a whole lot more flavour.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.