Fried tofu Cubes and Scallion Dipping Sauce

Serves 4


1 (14-ounce) block firm or extra firm tofu, cut into  cubes
1/2 cup cornstarch
1/2 cup vegetable oil

1. Place tofu on paper towel-lined plate and let drain 15 minutes.
2. Spread cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.


Scallion Dipping Sauce
Makes 3/4 cup

The sauce can be refrigerated overnight.

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced



Combine all ingredients in bowl and serve.

New York Style Pizza Sauce

Serious Eats: Recipes

Posted by J. Kenji López-Alt, October 7, 2010

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. 

Ingredients

(makes enough for 2-4 12-inch pies, depending on how much sauce you like)

active time 15 minutes, total time 2 hours

• 1 (28-ounce) can whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
• 1 teaspoon dried oregano
• pinch red pepper flakes
• Kosher salt
• 2 six-inch sprigs fresh basil with leaves attached
• 1 medium yellow onion, peeled and split in half
• 1 teaspoon sugar

Procedures

1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Salmon Braised with Soy and Ginger

serves 4

4  6-oz center-cut salmon fillets, skin removed
1/4 cup sake or dry vermouth
3 tablespoons soy sauce
1 tablespoon rice wine vinegar or sherry wine vinegar
1 tablespoon grated peeled fresh ginger

 1 teaspoon sugar
1/2 teaspoon cornstarch, mixed with 1 teaspoon water
3 tablespoons vegetable oil
2 garlic cloves, minced
1 shallot, minced

Rinse the salmon fillets under cold water and pat dry.  Mix the sake or vermouth, soy sauce, vinegar, ginger, and sugar in a small bowl.  Stir in the cornstarch mixture.

Heat the oil in a large nonstick skillet  over high heat  Add the salmon fillets and sear on both sides until lightly browned, about 1 minute per side.  Remove the fish with a spatula and carefully place on a plate.  Add the garlic and shallot and stir-fry for 30 seconds.  Return the seared salmon pieces to the skillet.

Pour in the soy sauce mixture and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer, turning the salmon every few minutes, until the sauce has been reduced to a glaze, 8 to 9 minutes.  Place on four serving plates and serve.