Tofu loves a bold, enveloping sauce, which is why I was immediately drawn to one of Hetty Lui McKinnon’s latest recipes, a vegan version of chile paneer, the beloved Indo-Chinese stir-fry. The sauce in question is made with soy sauce, sriracha, rice vinegar and ketchup, with a base of ginger, garlic and jalapeño — punchy, savory and just the right amount of sweet.
Hetty is one of our great tofu artists at New York Times Cooking, and whether you have cooked tofu for decades or are relatively new to it as an ingredient in your kitchen, you can turn to her recipes with confidence: They will be delicious.
1. Chile Tofu
This spicy, tangy and bold dish is a vegan take on chile paneer, the popular Indo-Chinese stir-fry (the fusion cuisine arose from Chinese immigrants in Kolkata, India, adapting their cooking style to suit Indian palates). Here, tofu is dusted in cornstarch before pan-frying, locking in its moisture so that it stays bouncy, while also creating a crispy exterior that holds onto the sauce. The aromatic base of ginger, garlic, green chiles and soy sauce is combined with sharply acidic additions of ketchup, sriracha and rice vinegar to create a punchy sauce that is salty, sweet and piquant. Serve with rice for a simple yet exciting weeknight meal.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 35 minutes
Ingredients:
- 1/2 cup cornstarch
- Sea salt and black pepper
- 16 ounces extra-firm tofu, drained and cut into 1-inch cubes
- 3 tablespoons neutral oil such as vegetable or avocado, divided
- 1 red or yellow onion, halved and cut into 1-inch chunks
- 1 (1-inch) piece ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 1/2 to 1 jalapeño, trimmed and thinly sliced (remove seeds for less heat)
- 1 bell pepper (any color), core removed and cut into 1-inch chunks
- 1 head (10 ounces) broccoli, trimmed and cut into small, bite-size florets
- 2 scallions, thinly sliced
- White rice, to serve
For the sauce:
- 2 tablespoons soy sauce or tamari
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (or other chile sauce, such as sambal oelek)
- 1 tablespoon organic cane sugar
- 1 tablespoon cornstarch
Preparation:
1. Scatter 1/2 cup cornstarch onto a large plate or tray, season with 1 teaspoon of salt and a big pinch of black pepper and stir to combine. Add the tofu cubes and toss until coated on all sides.
2. Heat a large (12-inch) well-seasoned cast-iron or nonstick skillet on medium-high until hot. Drizzle with about 2 tablespoons of oil (enough to cover the base of the pan) and heat until the oil is hot, 1 to 2 minutes. Add the tofu and pan-fry on each side until crispy, 1 to 2 minutes per side. Once all sides are golden, transfer the tofu to a plate.
3. Make the sauce: In a medium bowl, add the soy sauce, ketchup, rice vinegar, sriracha and sugar and stir to combine. Add 1 tablespoon cornstarch and 1/3 cup of water and whisk until the cornstarch is completely mixed in and the sauce is lump-free.
4. Place the skillet back over medium-high heat. Add the remaining 1 tablespoon of oil to the pan along with the onion, ginger, garlic and jalapeño and toss constantly until the onions have begun to soften, 1 to 2 minutes. Add the bell pepper and broccoli, season with 1 teaspoon of salt and stir-fry just until the vegetables are crisp tender (or to your liking), 4 to 6 minutes. Give the sauce a quick stir and then add it to the vegetables and toss for just 20 to 30 seconds, until it has thickened up. Add the tofu and toss until it is coated in the sauce and remove from heat immediately.
5. To serve, top with scallions and eat with rice.
2. Crispy Mustard Chicken With Breadcrumbs
A modern take on a retro classic, these breadcrumb-coated chicken thighs, helped out by a generous dose of melted butter, get especially crisp as they roast. To keep the crumbs from falling off, the chicken thighs are first coated with a piquant mix of mustard and Worcestershire sauce spiked with garlic, lemon zest and red-pepper flakes. This seasons the meat and keeps it juicy. Using panko gives the golden chicken skin a light and feathery crunch, but regular breadcrumbs would also work. If you’d rather use white meat, whole bone-in, skin-on breasts are the best bet here; boneless breasts tend to dry out in the time needed for the crumb coating to crisp and brown.
By Melissa Clark
Yield: 4 to 6 servings
Total time: 40 to 50 minutes
Ingredients:
- 3 pounds bone-in, skin-on chicken thighs (or use a mix of thighs and drumsticks)
- 3/4 teaspoon kosher salt (such as Diamond Crystal), more for sprinkling
- 1/4 cup unsalted butter, melted
- 1 1/4 cups panko breadcrumbs (or use regular breadcrumbs)
- 1/4 cup Dijon mustard
- 2 garlic cloves, grated
- 1 1/2 tablespoons fresh thyme leaves, chopped
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 teaspoon Worcestershire sauce
- 1 teaspoon finely grated lemon zest, plus lemon wedges for serving
- 1/2 teaspoon red-pepper flakes
- 1/4 teaspoon freshly ground black pepper
Preparation:
1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle chicken thighs lightly with salt.
2. In a small bowl, stir together the melted butter, panko and 1/4 teaspoon salt until the panko is well coated.
3. In a medium bowl, combine the mustard, garlic, thyme, olive oil, Worcestershire sauce, lemon zest, red-pepper flakes, black pepper and remaining 1/2 teaspoon salt.
4. Lightly brush the thighs all over with the Dijon mixture and place them on the prepared baking sheet, skin sides up. Top evenly with the panko mixture and drizzle lightly with oil.
5. Bake for 35 to 45 minutes, or until the chicken is cooked through and the panko topping is golden brown. If you want more color on the thighs, broil on high for 30 seconds to 1 minute, watching closely. Serve with lemon wedges.
3. Beef Fried Rice
Fried rice is perfect for easy and fast weeknight cooking, as it is highly customizable and can be made with all sorts of veggies and protein. This beef version employs a traditional Chinese technique of velveting meat that quickly tenderizes tougher cuts. Simply mix the beef with cornstarch and oil (seasoned here with soy sauce) and let stand for 30 minutes (or even just 15 minutes, if thatap all you’ve got) before stir-frying until browned. Feel free to add more vegetables to this fried rice, like shredded cabbage or snow peas. Be sure to have all of your prep ready before cooking, as the process goes quickly.
By Kay Chun
Yield: 4 servings
Total time: 50 minutes
Ingredients:
- 4 tablespoons neutral oil, plus more if needed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 12 ounces skirt or sirloin beef, sliced 1/4-inch thick, then cut into bite-size pieces (about 1 inch)
- Salt and pepper
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped carrot
- 3 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 4 cups day-old cooked rice (preferably jasmine)
- 3 large eggs, beaten
- 1/2 cup frozen peas
- 1/4 cup sliced scallions, plus more for garnish
- 1 teaspoon toasted sesame oil
Preparation:
1. In a medium bowl, combine 1 tablespoon of the oil, 1 tablespoon of the soy sauce and the cornstarch and whisk until smooth. Add beef, season with salt and pepper, and toss to evenly coat. Let stand for 15 minutes or even 30 minutes, if time allows.
2. In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium-high. Add half of the beef and cook, stirring occasionally, just until browned, about 2 minutes. Using tongs, transfer beef to a plate and repeat with the remaining beef. You should have at least 2 tablespoons of fat remaining in the skillet (amount will vary depending on the beef); if necessary, add more oil to reach 2 tablespoons.
3. Add onion and carrot to the skillet and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
4. Add rice, season with salt and pepper and cook, stirring, until well incorporated and warmed through, 2 minutes.
5. Push the rice to one side of the skillet and add the remaining 1 tablespoon oil to the empty side. Add eggs and stir until scrambled, then mix the eggs into the rice mixture. Add beef (and any accumulated juices), peas, scallions, sesame oil and the remaining 1 tablespoon soy sauce and cook, stirring until mixture is well blended, 1 to 2 minutes longer. Season with salt and pepper.
6. Divide fried rice among bowls and top with more scallions. Serve warm.
4. Sheet-Pan Ravioli With Burst Tomatoes
Transform store-bought ravioli and a mélange of tomatoes into this low-effort, high-reward sheet-pan dinner. Roasting the ravioli at high heat gives the pasta pockets crispy edges and delivers bursting tomatoes that collapse into a rich, tangy sauce. Use whatever tomatoes you have on hand: Small cherry, sungolds or grape varieties can be left whole, while larger ones like beefsteak or roma can be cut into irregular chunks to help them fall apart. The ravioli and tomatoes are finished off with grated pecorino and lots of black pepper, reminiscent of cacio e pepe.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 45 minutes
Ingredients:
- 2 pounds mixed tomatoes, such as cherry, grape, roma or beefsteak, cut into irregular shapes
- 4 garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 24 ounces frozen or refrigerated ravioli (no need to thaw frozen variety)
- Salt and pepper
- Grated pecorino, for serving
- Handful basil leaves, for serving
Preparation:
1. Heat the oven to 450 degrees.
2. Place the tomatoes, garlic and olive oil on a rimmed sheet pan, season with salt and pepper and toss to combine. Add the ravioli and toss to coat them well. Place in the oven and roast for 20 minutes.
3. Remove the sheet pan from the oven, and using a flat spatula (a flexible fish spatula works well here), carefully lift the ravioli and tomatoes and gently toss. Return to the oven and cook until the ravioli is crispy around the edges and the tomatoes have collapsed, another 5 to 10 minutes.
4. When ready, remove from the oven and gently stir to combine. Season with salt and lots of pepper and top with the grated pecorino. Top with basil leaves and serve immediately.
5. Roasted Sausages With Chickpeas and Spinach
I always keep sausages on hand in the freezer. Quick to defrost, preseasoned and ready for your pan, they are a boon for those crazy, busy nights. In this recipe, I roast them with cumin-scented chickpeas, then shift to broiling so everything gets a little crisp at the edges. I love to throw some spinach in during the last minute of cooking so it can wilt into silky ribbons. The extra veg eliminates the need for a salad, turning this into a one-pan meal. Use whatever kind of sausage you like best — pork, chicken, turkey; spicy or mild. This easy, speedy meal is endlessly adaptable and consistently satisfying.
By Melissa Clark
Yield: 4 servings
Total time: 20 minutes
Ingredients:
- 2 (15-ounce) cans chickpeas, drained
- 2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, finely grated, divided
- 1 teaspoon cumin seeds or pinch crushed red pepper (or both)
- Salt
- 1 pound Italian sausage links, sweet or spicy, at room temperature (see Tip)
- 1 tablespoon cider vinegar, plus more to taste
- 4 to 5 ounces baby spinach
Preparation:
1. Heat oven to 500 degrees. In a broiler-safe 9-by-13-inch pan, toss together the chickpeas, 1 tablespoon of the oil, half the grated garlic, the cumin and crushed red pepper, if using. Season with salt.
2. Top with the sausages and drizzle with the remaining tablespoon of oil.
3. Roast until sausages are firm but not yet golden, about 10 minutes. Turn on the broiler (or transfer the pan to the broiler) and broil until the sausages are browned in spots and cooked through, about 5 minutes longer.
4. Meanwhile, mix the remaining garlic with 1 tablespoon of cider vinegar and a pinch of salt.
5. When the sausages are golden on top (they won’t get much color on the undersides), transfer to a serving platter. Toss baby spinach into the hot chickpeas to wilt spinach. Drizzle with the vinegar mixture, tossing well until everything is nicely mixed. Taste and add more salt if needed. Serve chickpeas and spinach with sausages.
TIP: If your sausages are cold, you might have to add a minute or two onto the roasting time.
This article originally appeared in .
