The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [206]
FIT TO EAT RECIPE PER SERVING: 156 CALORIES, 3 G FAT, 0 MG CHOLESTEROL, 30 G CARBOHYDRATE, 343 MG SODIUM, 5 G PROTEIN, 7 G FIBER
curried eggs
SERVES 5
4 teaspoons vegetable oil
1 shallot, minced
1 garlic clove, crushed
2 tablespoons grated fresh ginger
1 can (28 ounces) chopped tomatoes with juice
2 small green chiles, such as jalapeño or serrano, finely chopped, plus more for garnish
2 teaspoons ground turmeric
½ teaspoon ground cumin
3 sprigs cilantro, finely chopped, plus more sprigs for garnish
Coarse salt and freshly ground pepper
5 large eggs
1. Heat the oil in a large skillet over medium heat. Add the shallot, garlic, and ginger; cook until soft, 5 to 7 minutes. Add the tomatoes and their juice, and the chiles, turmeric, cumin, and chopped cilantro. Season with salt and pepper. Cook, stirring occasionally, until the tomatoes are soft and the sauce has thickened, about 15 minutes.
2. Break 1 egg into a small bowl; slide onto the tomato sauce. Repeat with the remaining eggs, arranging them around skillet. Cover, and cook until the egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with chiles and cilantro. Serve hot.
sautéed tofu with bitter greens
SERVES 4 TO 6
1 1-pound block extra-firm tofu
3 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
½ teaspoon chili paste or Tabasco sauce (optional)
3 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
6 garlic cloves, thinly sliced
2 pounds bitter greens, such as collard, mustard, baby bok choy, or dandelion, washed, trimmed, and torn into pieces
1 teaspoon sesame seeds, lightly toasted
¼ teaspoon crushed red pepper flakes
1. Cut the tofu in half lengthwise, then cut each piece across into 6 slices. Place the tofu on a paper-towel–lined plate. Cover with more paper towels; place another plate on top. Weight with a few soup cans. Chill 30 minutes so towels absorb excess water.
2. In a medium bowl, combine the soy sauce, sesame oil, chili paste or Tabasco sauce, if using, lime juice, ginger, and garlic. Set aside. Transfer the tofu to a medium bowl; toss with half the marinade; let sit for 30 minutes.
3. Heat a nonstick skillet over medium heat. Working in batches, arrange the tofu in a single layer in the pan. Cook until golden brown, about 2 minutes per side. Transfer to a platter; repeat with the remaining tofu. Gradually add the greens to the skillet with the remaining marinade. Cook, tossing occasionally, until the greens are wilted and most of the liquid has evaporated, 5 to 8 minutes. Transfer to the platter with the tofu. Sprinkle with sesame seeds and red pepper flakes; serve.
FIT TO EAT RECIPE PER SERVING: 223 CALORIES, 271 MG CALCIUM, 11 G FAT, 0 MG CHOLESTEROL, 412 MG SODIUM, 15 G PROTEIN, 1 G FIBER
marinated tofu with cold peanut noodles
SERVES 8
Drain the noodles well before coating with sauce.
1 tablespoon coarse salt
1 8-ounce package soba or other thin wheat noodles
Coconut Peanut Sauce (recipe follows)
¼ cup soy sauce
¼ cup mirin
2 tablespoons grated fresh ginger
2 12.3-ounce packages firm silken tofu
12 radishes, sliced paper thin
8 ounces jícama, peeled, cut into 1-inch-long matchsticks
1 3½-ounce package pea shoots or sprouts
1. Bring a large pot of water to a boil, and add salt. Add the soba noodles; cook until al dente, 4 to 5 minutes. Drain into a large colander; rinse with cold water until completely cool. Drain well. Transfer the noodles to a large bowl; add the peanut sauce to coat.
2. Combine the soy sauce, mirin, and ginger in a bowl. Cut the tofu into 8 pieces; place one on each plate. Drizzle with soy mixture. Divide the noodles among the plates; top with radishes, jícama, and pea shoots.
coconut peanut sauce
MAKES ABOUT ½ CUP
¼ cup coconut milk, well shaken
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon mirin