hot and sour tofu with snap peas

http://dinersjournal.blogs.nytimes.com/2013/05/28/seared-tofu-with-sugar-snap-peas-and-sesame-seeds/?src=me&ref=general

• 1 14-ounce package extra-firm tofu
• 4 large garlic cloves, grated
• 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons grated ginger root
• 1 1/2 tablespoons fresh lime juice, more to taste
• 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
• 1 1/2 teaspoons Asian fish sauce
• 1 teaspoon honey
• 2 tablespoons peanut oil, more if needed
• 6 ounces sugar snap peas, trimmed and thinly sliced
• 3 scallions, thinly sliced
• Sesame seeds, for serving
• Cooked rice, for serving
• Chopped cilantro or basil, for serving

Method

1. Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
2. Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.
3. Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
4. Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.
5. Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

kale and quinoa

http://food52.com/recipes/2434-one-pot-kale-and-quinoa-pilaf?utm_source=FOOD52+Subscribers+List&utm_campaign=c7b155326a-midweek5_1_134_30_2013&utm_medium=email&utm_term=0_191568346e-c7b155326a-18705781

• 2 cups salted water
• 1 cup quinoa
• 1 bunch lacinato kale, washed and chopped into 1" lengths
• 1 meyer lemon, zested and juiced
• 2 scallions, minced
• 1 tablespoon toasted walnut oil
• 3 tablespoons toasted pine nuts
• 1/4 cup crumbled goat cheese
• salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
3. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.