• Choose a category
• All
• Classic-Fiction

3 tablespoons finely grated peeled fresh ginger

¼ cup soy sauce

1 tablespoon rice vinegar (unseasoned)

1 tablespoon sugar

2 teaspoons cornstarch

1 to 1½ cups water

2 tablespoons vegetable oil, such as safflower

8 ounces fresh shiitake mushrooms, stems removed, caps sliced ¼ inch thick (about 4 cups)

1 to 2 bunches watercress, tough stems removed (about 6 cups sprigs), for serving

1 Press tofu: Arrange tofu slices in a single layer on a baking sheet lined with a double layer of paper towels. Cover with more paper towels and another baking sheet; weight with a heavy skillet. Let drain 15 minutes.

2 Meanwhile, make sauce: Place ginger in a fine sieve; press to release juices into a bowl (discard solids). Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.

3 In a large skillet, heat 1 tablespoon oil over medium. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu slices.

4 Heat remaining tablespoon oil in same skillet over medium. Cook mushrooms, stirring often, until browned, about 5 minutes. Add sauce; bring to a boil. Cook just until thick enough to coat the back of a spoon, about 1 minute (if necessary, thin sauce with up to ½ cup more water). Return tofu to pan; toss gently to coat. Serve immediately, with watercress.

PER SERVING: 257 calories; 16 grams fat; 19.1 grams protein; 14.7 grams carbohydrates; 1.2 grams fiber

Before cooking tofu, it’s a good idea to squeeze out as much water as possible, which makes it easier for the tofu to absorb any marinade or sauce, hold its shape when cooked, and develop a golden crust when sautéed.

STEAMED EGGPLANT AND MUSHROOMS WITH PEANUT SAUCE

Japanese eggplants are more slender, lighter in color, and have a slightly sweeter, creamier flesh than the larger, pear-shaped globe varieties. To prevent the flesh from discoloring, cut the eggplants just before you’re ready to steam them.

SERVES 4 PREP TIME 20 MINUTES TOTAL TIME: 20 MINUTES

6 Japanese eggplants (about 2 pounds), sliced into 1-inch-thick rounds

1 pound shiitake mushrooms, stems removed, caps halved

3 tablespoons smooth peanut butter, preferably natural-style

3 tablespoons rice vinegar (unseasoned)

2 tablespoons soy sauce

2 tablespoons finely grated peeled fresh ginger

1 to 2 tablespoons light-brown sugar

Coarse salt

4 scallions, trimmed, cut into 2-inch lengths, and thinly sliced lengthwise

Cooked rice, such as basmati or jasmine, for serving (optional)

1 Fill a large pot with about 1 inch water; bring to a boil. Add eggplant and mushrooms. Reduce heat to medium-high; cover, and steam until tender, 8 to 10 minutes.

2 Meanwhile, make sauce: Place peanut butter in a small bowl. Gradually whisk in vinegar, then add soy sauce, ginger, brown sugar, and 1 teaspoon salt; whisk until smooth and combined. (Alternatively, combine everything in a blender and puree until smooth.)

3 With a slotted spoon, transfer steamed eggplant and mushrooms to a large bowl. Add scallions and peanut sauce; toss gently to coat. Serve immediately, over rice if desired.

PER SERVING (WITHOUT RICE): 192 calories; 6.8 grams fat; 9.2 grams protein; 29.9 grams carbohydrates; 10.5 grams fiber

STUFFED POBLANOS

To simplify Mexican chiles rellenos—fried, stuffed mild chile peppers—these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.

SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 30 MINUTES

1 can (28 ounces) whole peeled tomatoes in juice

1 jalapeño chile, minced (ribs and seeds removed, for less heat, if desired)

2 small onions, coarsely chopped

3 garlic cloves (peeled): 2 crushed, 1 minced

Coarse salt and freshly ground pepper

1 can (19 ounces) black beans, rinsed and drained

½ cup yellow cornmeal

1 cup shredded pepper Jack cheese (4 ounces)

1 teaspoon ground cumin

¾ cup water

4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

1 Preheat