Spicy Asian Tofu Salad

This delish dish has just the right amount of heat! It’s a great starter salad that will blow you away, not to mention how healthy it is. I’m a tofu freak, so anything tofu has my attention! Make sure you buy extra firm tofu so it doesn’t fall apart. You can always turn up the heat with more Thai chili peppers, but BEWARE: you will want to taste your next course, so take it easy! 

Spicy Asian Tofu Salad
 
Author:
Serves: 4
Ingredients
  • ¼ cup peanut butter
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons hot water
  • 1 tablespoon sesame oil
  • 2 extra firm blocks tofu
  • ¼ cup fresh cilantro, chopped
  • 2 seedless peeled cucumbers, chopped
  • ¼ cup crushed peanuts
  • 1 Thai chill pepper, seeded and chopped
  • 1 clove garlic, chopped
  • 1 teaspoon toasted sesame seeds
Instructions
  1. Whisk together peanut butter, soy sauce, hot water, and sesame oil. Set aside.
  2. Bake the whole blocks of tofu in the oven or toaster oven until golden brown at 325 degrees for 20 minutes. Cool and cut tofu into cubes.
  3. In a large bowl, combine cubed tofu with cilantro, cucumber, crushed peanuts, Thai chili pepper, and garlic. Toss with dressing. Top salad with sesame seeds and any remaining cilantro.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

 

Spicy Fennel and Broccoli Slaw

This refreshing slaw is the perfect side for a spring or summer dish. It goes great with chicken, burgers, fish, or just about any protein! Use the leftovers on top of a salad!

Spicy Fennel and Broccoli Slaw
 
Author:
Serves: 4-6
Ingredients
  • For the Dressing:
  • 1 tablespoon fennel seeds
  • 1 tablespoon caraway seeds
  • ½ cup light mayonnaise
  • ¼ cup red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • For the Slaw:
  • 1 medium fennel bulb, stalks removed
  • ½ bag broccoli slaw mix (with carrots)
  • ½ apple, peeled, cored and thinly sliced
  • 1 tablespoon fresh squeezed lemon
  • 1 large jalapeño pepper, seeded and thinly sliced
  • ½ red onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. In a medium mixing bowl, combine the fennel seeds, caraway seeds, mayonnaise, vinegar, salt, and pepper. Set aside.
  2. Thinly slice the fennel using a mandolin or sharp knife and place in a large mixing bowl. Add in the broccoli slaw mix, sliced apple, fresh lemon juice, jalapeño, red onion, and cilantro. Toss well and add the dressing coating evenly. Chill for an hour before serving.

 

Thai Coconut Curry Seafood Bowl

If you’re feeling the love for Thai food on a cold, winter’s day, this dish will surely bring on the body heat! This comforting bowl of yum will fulfill your soup and seafood craving. I like to see what’s calling my name at the seafood market for this dish. Really, you can add any type of fresh seafood! This dish tastes just as good with a nice, sturdy white fish, fresh mussels, and calamari. And don’t forget the side of rice! 

Thai Coconut Curry Seafood Bowl
 
Author:
Serving Size: 4
Ingredients
  • 1 tablespoon canola oil
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 1 13-oz. can lite or regular coconut milk
  • 1 cup low sodium chicken broth
  • 1 tablespoon sambal oelek (hot chili paste)
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon fresh lime juice
  • ½ cup thinly sliced button mushrooms
  • 8 large shrimp, peeled and deveined
  • 8 large scallops
  • Handful chopped fresh basil and cilantro
  • 2 cups cooked brown rice
Instructions
  1. Heat oil in large saucepan or wok. Sautee shallots, garlic and ginger for 3 to 5 minutes. Add red curry paste and stir to coat. Add coconut milk, chicken broth, sambal oelek, fish sauce, and soy sauce. Simmer for 15 minutes on low. Add lime juice and sliced mushrooms, then add scallops for 2 minutes. Then add shrimp. Keep on low heat for another 3 minutes and remove from heat. Make sure scallops are just cooked and add basil and cilantro. Place scoop of brown rice at bottom of bowl and top with seafood mixture.
Notes
Sambal Oelek can be found at specialty Asian markets and select grocery stores like World Market.