Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [52]
Serves 4
14 ounces extra-firm tofu, drained and sliced crosswise ¼ inch thick
Salt
6 tablespoons almond butter
2 tablespoons soy sauce
3 tablespoons maple syrup
1 tablespoon sesame oil
3 scallions, green and white parts, thinly sliced
5 tablespoons olive oil, plus more for the baking sheet
1 tablespoon minced fresh ginger
2 cloves garlic, minced
3 cups snap peas, trimmed and halved diagonally
8 ounces soba noodles
2 tablespoons rice vinegar
Leaves from 1 bunch fresh cilantro
Chili oil
Preheat the oven to 350°F.
Lay the tofu slices on a well-oiled baking sheet and season with salt.
In a small bowl, whisk together the almond butter, soy sauce, maple syrup, and sesame oil. Rub ½ teaspoon of the almond butter mixture into the top of each tofu slice. Try not to get the sauce on the pan. Bake for 25 minutes. Flip the tofu and season lightly with salt. Rub the second side of each tofu slice with ½ teaspoon of the almond butter mixture, reserving the extra. Bake for 25 minutes more. Let cool.
Slice the tofu lengthwise into strips. Heat a sauté pan over high heat and add 2 tablespoons of the olive oil. Add the scallions, cook for 1 minute, and add the tofu and ginger. Cook the tofu for 1 minute, undisturbed. Add the garlic and ¼ cup water and sauté over medium-high heat for 2 minutes. Turn off the heat and stir in the reserved almond butter mixture. Leave the pan on the stove, covered.
Put the peas in a colander in the sink. Bring a large pot of salted water to a boil. Add the noodles and return to a boil, then simmer, uncovered, for 6 minutes, until the noodles are just cooked through. Pour the noodles on top of the peas in the colander and drain out the water. Immediately pour the noodles and peas back into the pot. Add the remaining 3 tablespoons olive oil and toss to prevent the noodles from sticking. Stir in the tofu, rice vinegar, cilantro, and salt to taste.
Serve immediately with the chili oil alongside.
Miso-Glazed Striped Bass with Shiso Cucumber Salad
Miso-Glazed Striped Bass with Shiso Cucumber Salad
Shiso, also known as “beefsteak plant,” is a pungent, wild-tasting herb native to North America but typically sold only in Japanese markets. Often served with sushi, shiso is essential here for bringing the flavor of the fish to life. Dry sake served cold rounds out this dish well.
Serves 4
MARINADE
2 tablespoons freshly grated ginger
4 cloves garlic
¼ cup sweet white miso
¼ cup mirin
2 tablespoons sesame oil
2 tablespoons soy sauce
¼ cup Dijon mustard
3 tablespoons olive oil
2 pounds U.S.-farmed striped bass, rinsed and patted dry
2 medium or 4 small turnips, diced
4 tablespoons plus 1 dash olive oil
6 shiso leaves
6 red radishes
1 large cucumber, halved, seeded, and sliced ¼ inch thick
2 large handfuls mild lettuce
2 tablespoons rice vinegar
Salt
Black sesame seeds (optional)
Preheat the oven to 400°F.
Blend all the marinade ingredients together in a blender. Place the fish in a casserole dish. Set aside 3 tablespoons of the marinade. Cover the fish with the rest of the marinade and let sit in the refrigerator for 30 minutes.
Put the turnips in a shallow baking dish and toss with the reserved marinade and a dash of olive oil. Cover and bake until they are tender, about 30 minutes. Remove the turnips from the oven but keep them covered.
Julienne the shiso leaves and radishes and combine them in a large bowl. Add the cucumbers, but do not toss them together. Set the bowl aside in the refrigerator.
Heat an ovenproof skillet over medium heat. Add 2 tablespoons of the olive oil and sear the fish skin side up, until well browned, about 4 minutes. Baste the fish with the reserved marinade, then flip the fish and sear for 4 minutes on the second side. The fish is done when it is opaque inside.
Add the lettuce, the remaining 2 tablespoons olive oil, the rice vinegar, and a dash of salt to the salad and toss.
To serve,