A meatless dinner that really satisfiesTofu 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. (For further cooking, see her soy-braised tofu with bok choy, tofu and sweet potato peanut butter curry and lemon-miso tofu with broccoli.) Scroll on for more recipe ideas for the week ahead, including crispy chicken and beef fried rice. You can reach me at dearemily@nytimes.com. I love to hear from you. I’m also makingCoconut fish and tomato bake; hot honey whipped ricotta; green beans with lime and red onions.
1. Chile TofuThe ingredient list in this excellent recipe may look long, but as with any stir-fry, the cooking is fast. Need proof? You can watch Hetty make it in this video.
2. Crispy Mustard Chicken With Bread CrumbsI went on about Dijon mustard last week, and this is another excellent way to use it, courtesy of Melissa Clark. The Dijon heroically flavors the chicken while also helping that golden layer of bread crumbs adhere to the meat, the glue for that crisp toupee.
3. Beef Fried RiceKay Chun has a way to make every dish better, even something as simple as fried rice. Here, she uses a technique known as velveting to ensure tender meat: Kay thinly slices skirt or sirloin steak, tosses it with cornstarch and then lets it stand for at least 15 minutes (30 is better) to tenderize the beef before cooking.
4. Sheet-Pan Ravioli With Burst TomatoesWell this is fun. In this recipe from Hetty, you throw store-bought ravioli onto a sheet pan with tomatoes, garlic and oil, and within 30 minutes you have dinner. Scatter basil leaves on top to dress it up a little.
5. Roasted Sausages With Chickpeas and SpinachMelissa shared this go-to dinner for her own family in a collection of recipes for busy parents. She always keeps sausages in the freezer, and they are both a convenience (they defrost and cook quickly) and a savior (they’re delicious). For a limited time, you can enjoy free access to the recipes in this newsletter in our app. Download it on your iOS or Android device and create a free account to get started. Thanks for reading and cooking. If you like the work we do at New York Times Cooking, please subscribe! (Or give a subscription as a gift!) You can follow us on Instagram, Facebook and Pinterest, or follow me on Instagram. I’m dearemily@nytimes.com, and previous newsletters are archived here. Reach out to my colleagues at cookingcare@nytimes.com if you have any questions about your account. View all recipes in your weekly plan.
|
