Fan Qie Chao Dan (Tomato and Eggs over Rice)

By Joy Huang | The Cooking of Joy 

Food52 Editors' Comments: I felt sure this dish would fit among my list of comfort foods in a bowl with its mix of creamy eggs, tangy tomatoes, and Asian flavors. It came together in about 15 minutes (minus the rice) and was super easy to make. I would reduce the salt (or sub in a tiny bit of soy instead) next time, but otherwise I liked the flavors. It was surprising that despite the sesame oil and rice wine and vinegar that the dish felt like it could cross many ethnic borders when served with different toppings. I ended up adding cilantro, sesame seeds, and avocado to mine for a tasty lunch. 

Tomato and eggs over rice is a dish you'll find on many Chinese restaurant menus, but it's so incredibly easy to make that I never order it. The only preparation is chopping the scallions and tomatoes, and you'll most likely have everything else already in your pantry or refrigerator. This is the definition of real Chinese comfort food to me. 

Serves 1 hungry person or 2 as part of a meal 

• 3 large eggs 
• 1 large tomato or 2 plum or Roma tomatoes 
• 2 scallions 
• 1 teaspoon rice wine 
• 1 teaspoon toasted sesame oil 
• 1/2 teaspoon kosher salt, divided plus more to taste 
• 2 teaspoons vegetable oil, divided 
• 1/2 teaspoon rice wine vinegar 
• 1 pinch sugar 
• 3/4 teaspoons cornstarch 
• Cooked rice 

1.  Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes 
2.  Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces 
3.  In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in). 
4.  Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant. 
5.  In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
   
   https://food52.com/recipes/print/23247 9/17/2020 

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black-eyed peas keep this dish fast and simple. 

Tip: Don't use neutral-flavored oil in place of the coconut oil or palm oil. Unrefined coconut oil or palm oil infuses the stew with additional flavors and sweet aroma while adding richness

3-4 servings:

1 tablespoons palm oil or unrefined coconut oil 

1 large yellow onion, finely chopped 

salt and ground black pepper 

4 medium garlic cloves, minced 

1 Fresno or jalapeno pepper, stemmed, seeded and finely diced

1 Serrano pepper, stemmed, seeded, and finely diced

1 sweet red pepper, seeded and sliced into thin pieces 

2 14-ounce cans black-eyed peas, drained and rinsed 

1 bay leaf

1/4 tsp cumin powder 

1/2 pound (or more) sweet potatoes, peeled and cut into 1/2-inch cubes 

1/3-1/2 pound plum tomatoes, cored and finely chopped 

1/4 cup finely chopped fresh flat-leaf parsley leaves 

2 tablespoons lemon juice 

DIRECTIONS 

01 

In a Dutch oven over medium, heat the palm oil until shimmering. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies and red pepper, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf, cumin, and 3 cups vegetable broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

02 

Stir in the sweet potatoes. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Add the tomatoes, stir, and heat an additional 5 min.  Off heat, stir in the parsley and lemon juice. Taste and season with salt and pepper if needed. 

Serve with hot white rice.

Vegetarian ramen

Serves 2-3

Ingredients 

5 g (~¼ oz) kombu

8 g (~1/3 oz) dried shiitake mushrooms

2-3 g dried porcini mushrooms

1 cup water

4 scallions

2 Tbsp veg oil
1 2"-piece ginger, peeled, thinly sliced into matchsticks
2 Tbsp. tomato paste

1 Tbsp white miso

3 Tbsp. unsalted butter, cut into pieces

1 Tbsp low sodium soy sauce

2 Tbsp toasted sesame oil

8 oz shiitake mushrooms, stemmed, cleaned, and sliced thinly

1 carrot, peeled and cut into matchsticks

 
2-3 baby bok choy (about 12 oz. total), quartered lengthwise and cleaned
~10-oz fresh ramen noodles.  (Note:  Fresh or frozen ramen noodles can be found at Asian markets and some grocery stores. I like Sun Noodle brand.) 

Chili-crisp or chili-oil

Jammy soft-boiled eggs (peeled and halved), shredded toasted nori sheets, and/or cilantro (for topping; optional)


Instructions

Place kombu and dried mushrooms in a saucepan with the 1 cup water and set over medium heat, slowly bringing water to a slow simmer.  Remove from the heat, cover, and let it sit for 30 min+, then remove and discard the kombu

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat 2 Tbsp oil in pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add the mushroom/water mixture from above along with the miso, then stir in 4 cups cold water. Bring to a boil, then remove from heat and let sit about 10 minutes. 

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Add soy sauce then taste and adjust seasonings if needed.  Cover and keep warm.

Heat oil in Dutch oven until just smoking.  Add mushrooms and cook until lightly browned and tender, 5+ minutes. Add carrots, saute for a few minutes, then whisk in broth from above, cover and keep warm over a very low flame.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls. 

To serve, ladle broth over noodles, then top with bok choy, dark green scallion tops, and chili-crisp. Add eggs, nori, and cilantro if desired. 

Garlicky chicken and rice soup

 2 medium shallots, minced
5 med cloves garlic, minced or pressed
1/4 tsp dried thyme or herbes de Provence
1 Tbsp tomato paste
6+ cups chicken or veg broth
1 bay leaf
1 Tbsp white miso
~12 oz boneless skinless chicken breast
½ cup + 2 Tbsp long grain rice, rinsed
3 large carrots, peeled and cut 1/4 inch thick
8 medium Brussels sprouts, trimmed and cut in half
1/2 cup frozen peas

Season chicken breast on both sides with salt and pepper and let sit for 15 min. Heat 1 Tbsp oil in a medium pot over med heat until shimmering. Place chicken breasts in pot and cook until browned and breasts release from the pot. Flip breasts, brown the other side, then remove breasts to a plate.

Add another Tbsp oil, heat, and add shallot and garlic. Heat, stirring occasionally until shallot and garlic are softened. Stir in the thyme and tomato paste and cook until fragrant, about 30 sec.

Add the broth, bay leaf, and miso and bring to a simmer, scraping up any browned bits. Add the chicken, then cover and cook until chicken is cooked to 160 deg F.   Remove chicken to a cutting board and let rest until cool enough to shred

 Stir in the Brussels sprouts and let simmer for 5 in then add the rice and carrots and simmer, cooking until the rice and all veggies are tender, 12-15 min. Meanwhile, shred the chicken breasts. When the veggies and rice are tender, stir in the chicken and peas and let sit off heat until warmed through, a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. Serve with saltine crackers.

Toasted Pearl Couscous with Butternut Squash and Dates

INGREDIENTS

1 cup pearl (Israeli) couscous

2 Tbsp  EVOO
small onion, minced
2 cloves garlic, minced
pinch cayenne pepper
1 Tbsp tomato paste
1/2 tsp salt
1 tsp cumin seeds

1/4 tsp smoked paprika
1 lb peeled butternut squash, cut into small cubes (your choice on size, smaller cooks faster)
1/2 cup chopped up dates (or dried apricots)
2 cups chicken or vegetable broth
1/2 cup water 
14 oz can high quality whole tomatoes, pureed with a stick blender
2 small plum tomatoes, cored and finely chopped
extra EVOO
1/4 cup chopped parsley
toasted pumpkin seeds
pepper

DIRECTIONS

In a dry frying pan, toast the couscous over medium heat with constant stirring until about half of the couscous has started to brown.  Transfer the couscous to a bowl and set aside.

In a Dutch oven over medium heat, combine the EVOO, onion, cayenne pepper, tomato paste, salt, cumin seeds, and paprika.  Stir occasionally until the onion is softened.  Add the garlic and sauté one minute, then add the squash, dates, pureed tomatoes, broth, couscous, and water.  Bring to a boil, then reduce heat to low, cover, and simmer until squash and couscous are both tender.  Add the chopped tomatoes and let sit for a minute or two until they are heated through. Taste and adjust the seasonings with salt and pepper if necessary, then drizzle with more EVOO and sprinkle with parsley and pumpkin seed

Thai Fried Rice

 Ingredients

firm tofu

5 cups cooked and cooled jasmine rice

2 carrots - peeled, cut in half lengthwise, then cut into 1/4 “ pieces.  Cook in salted simmering water until almost tender then drain

4 cloves garlic, minced

1/2 - 1 red chili pepper, sliced in half and seeds and membrane removed.  slit halves into small pieces.

2-3 baby bok choy, cleaned, dried, stems and leaves separated and sliced into thin pieces.

1 tomato, chopped

3-4 scallions, both white and green parts, sliced thinly

sauce:  

2 Tbsp Braggs amino or fish sauce

1 Tbsp garlic chili sauce or sriracha

1 Tbsp oyster sauce

1 Tbsp tamarind paste

2 tsp brown sugar

1 tsp peanut butter

1. Press tofu to get rid of excess moisture.  Cut into cubes, dust all sides with cornstarch, then shallow fry until crispy and brown   Keep warm on a rack in oven
2. Combine all sauce ingredients in bowl and set aside
3. Heat 1 Tbsp oil in non-stick pan.   Add garlic and chilies and stir-fry for 30 sec.  Add bok choy stems and stir fry for 2 min.  Add bok choy leaves and stir fry another 30 sec.
4. Add rice and sauce mix, tomato, carrots,  and chopped scallions.  cook all by scooping up and mixing for several minutes until heated throughout.  Add tofu cubes and mix together thoroughly.  Squeeze 1/2 lime over rice and mix.
   
   Serve with thinly cut cucumbers, chopped cilantro, sliced hot peppers, lime wedges
   

Mixed Vegetable and Farro Soup

 

Ingredients

3 tablespoons extra-virgin olive oil

2 celery ribs, thinly sliced

1 medium onion, thinly sliced

1 medium leek, white and pale green parts only, cleaned well and thinly sliced

1 cup farro

1 tablespoon tomato paste

2 quarts chicken or vegetable broth

One 15-ounce can borlotti (aka cranberry or roman) or pinto beans, drained and rinsed

3 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

Directions

In an enameled cast-iron casserole or other heavy pot heat the oil.  Add the celery, onion and leek, stir well, cover,  and cook over medium heat, stirring occasionally, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the broth and bring to a boil.  Simmer over low heat for 15 minutes. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots and the farro are tender, another 15+ minutes. Add the peas and beans, cover and cook until warmed, 5 minutes.   Taste and adjust the seasoning with salt and pepper if necessary, top with the basil and serve crusty bread.

PICKLED RED ONIONS

1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
¼ teaspoon Salt

Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves and the vinegar just comes to a boil. Pour it over the onions and cover loosely. Let onions cool completely, about 30 minutes. 

Fish tacos (Milk Street)

For these tacos, choose a firm, meaty white fish—we liked cod and tilapia. Coating the fish with seasoned cornstarch before frying gave the pieces a delicately crisp crust that contrasted nicely with the tender, flaky interior. To add bright notes and pull all the flavors together, we made a creamy dressing laced with jalapeños, fresh oregano and lime. Offer shredded cabbage, thinly sliced radishes and fresh cilantro as additional fillings.

2 teaspoons grated lime zest, plus 5 tablespoons lime juice, divided

Kosher salt and ground black pepper

3 jalapeño chilies, 2 stemmed and sliced into thin rounds, 1 stemmed, halved and seeded

1/3 cup fresh oregano leaves

6 medium garlic cloves, smashed and peeled

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup cornstarch

1 1/2 pounds skinless white fish fillets (see note), cut into 1-by-2-inch strips

4 tablespoons grapeseed or other neutral oil, divided

8 corn tortillas, warmed

PICKLE THE JALAPEÑOS

4 Tbsp lime juice

¼ tsp kosher salt

2 jalapeno chilies, stemmed and sliced into thin rounds

In a small bowl, whisk together 4 tablespoons of the lime juice and ¼ teaspoon salt. Stir in the sliced jalapeños and set aside.

MAKE THE SAUCE

2 tsp grated lime zest, plus 1 Tbsp lime
1 jalapeno chili, stemmed, halved, and seeded
⅓ cup fresh oregano leaves

6 medium garlic cloves, smashed and peeled

1 tsp kosher salt

½ tsp pepper

¼ cup sour cream

¼ cup mayonnaise

In a food processor, combine the lime zest, the halved jalapeño, the oregano, garlic, 1 teaspoon salt and ½ teaspoon pepper. Process until the garlic is finely chopped, about 10 seconds. Add the remaining 1 tablespoon lime juice and process until smooth, another 20 seconds, scraping the bowl as needed. Transfer to a medium bowl stir in the sour cream and mayonnaise.

COAT THE FISH

⅓ cup cornstarch

2 tsp Kosher salt

1 tsp ground black pepper

1½ lb skinless white fish fillets, cut into 1 X 2 inch strips

In a large bowl, whisk together the cornstarch, 2 teaspoons salt and 1 teaspoon pepper. Add the fish and toss to coat. Set a wire rack in a rimmed baking sheet.

COOK THE FISH

4 tsp grapeseed or other neutral oil, divided

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add half of the fish in a single layer and cook without disturbing until light golden brown, 2 to 3 minutes. Carefully flip each piece and cook until light golden brown on the second sides, another 2 to 3 minutes. Transfer to the prepared wire rack and tent with foil. Repeat with the remaining 2 tablespoons oil and remaining fish.

SERVE

Smear some of the sour cream mixture onto one side of each tortilla. Divide the fish among the tortillas and top with pickled jalapeños.

Sicilian Trapanese Pesto (Gemelli With Tomato-Almond Pesto and Croutons)

Makes 4 servings

When we sampled this no-cook tomato sauce while in Sicily, it was made the traditional way, with a large mortar and pestle, but a food processor gets the job done faster and more easily. Topped with crisp, olive oil-infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a little time to soak in the flavorful sauce. Instead of blanched, slivered almonds, you could also use sliced or whole almonds that have been roughly chopped.

Don’t overprocess the second addition of tomatoes. We pulse the first half to create a juicy sauce, but the rest we pulse only until roughly chopped so that tomato chunks add bursts of bright color and texture.

¾      cup blanched slivered almonds
12      ounces gemelli or other short pasta
Kosher salt and ground black pepper
4        medium garlic cloves, smashed and peeled
½      cup lightly packed fresh basil, leaves torn if large
2        pints cherry tomatoes, divided
6        tablespoons extra-virgin olive oil, divided, plus more to serve
3        ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic, and 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add the remaining tomatoes and 2 tablespoons oil, then pulse just until the whole tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes, to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.

Crunchy Tofu Tacos

JOE KIM 

May 2010

Ingredients

• One 14-ounce package extra-firm tofu, cut into 1-inch cubes
• 3 tablespoons chile powder
• 1 tablespoon Siracha
• 1 tablespoon finely grated garlic
• 1 tablespoon finely grated ginger
• 1 tablespoon toasted-sesame oil
• Kosher salt
• 1 cup cornstarch
• 2 cups vegetable oil, for frying
• 12 corn or 5-inch flour tortillas, warmed
• Hoisin sauce, kimchi, Asian pear, scallions and chopped honey-roasted peanuts, for serving

How to Make It

Step 1    

Place the tofu on a rack lined with paper towels and drain for 15 minutes. Meanwhile, in a large bowl, combine 1 tablespoon of the chile powder with the Siracha, garlic, ginger and sesame oil and season with salt. In another large bowl, whisk the cornstarch with the remaining 2 tablespoons of chile powder and 1 tablespoon of salt.

Step 2    

In a medium, deep skillet, heat the oil until it reaches 365°. Add the tofu to the chile sauce and stir gently to coat. Scrape the tofu into the cornstarch mixture and toss to coat. Transfer the coated tofu to a colander to tap out the excess cornstarch. Fry the tofu in one batch, stirring occasionally, until golden and crunchy, 3 to 3 1/2 minutes; maintain the heat near 360°. Using a slotted spoon, transfer the crunchy tofu to a paper towel–lined rack and sprinkle with salt. Serve the tofu right away with the tortillas, hoisin sauce, kimchi, Asian pear, scallions and peanuts.https://www.foodandwine.com/recipes/crunchy-tofu-tacos

Mexican Green Rice

A cilantro rice pilaf cooked in chicken stock with poblano chiles, parsley, cilantro, onion, and garlic. Also called Arroz verde.


⦁ Prep time: 10 minutes 
⦁ Cook time: 50 minutes 
⦁ Yield: Serves 6 

Ingredients

⦁ 3 Tbsp olive oil 
⦁ 1 1/2 cups long grain white rice 
⦁ 2 1/4 cups chicken stock (or more depending on your rice*) 
⦁ 1 cup roughly chopped parsley, lightly packed 
⦁ 1/2 cup roughly chopped cilantro, lightly packed 
⦁ 2 large poblano chiles, seeded and roughly chopped 
⦁ 2 Tbsp chopped onion 
⦁ 1 garlic clove, peeled, roughly chopped 
⦁ Salt to taste**

*Use the amount of stock that is the liquid requirement of your particular brand of rice. Long grain rice typically ranges from 1 1/2 cups of liquid per cup of rice to 2 cups of liquid per cup of rice.

**If you are using homemade unsalted stock, you will want to add at least half a teaspoon of salt to the stock.

Method

1 Purée parsley, cilantro, chiles, onion, garlic, 1/2 cup of stock: Place the parsley, cilantro, poblanos, onion, garlic, and 1/2 cup of the chicken stock in a food processor. Pulse until smooth.

2 Brown the rice: Heat the oil in a thick-bottomed pot on high heat. Add the rice and stir to coat all of the grains with oil. Spread out in an even layer.  Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.

3 Stir parsley cilantro mixture into rice: When much of the rice has lightly browned, scrape out the parsley purée from the food processor into the rice. Stir to evenly mix the purée with the rice. Let cook for a minute or two.

4 Add remaining stock, simmer, cover, cook: Add the rest of the chicken stock to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes, or as long as your package of rice indicates is the right cooking time for your rice.

5 Remove from heat, cover with towel and lid, let sit: After the cooking time indicated on your rice package, remove the pot from heat. Uncover the pot and place a clean terry towel or dish towel over the pot, then re-cover.

The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don't have a clean towel, you can skip this step, just cover normally.) Let sit for 20 minutes.

Fluff the rice with a fork and serve.

from Simply Recipes ~ https://www.simplyrecipes.com/recipes/mexican_green_rice/

Recipe inspired by recipe for Arroz Verde in Diana Kennedy's The Essential Cuisines of Mexico.

Vegetarian Skillet Chili

Prepare the chili in a pot, not a skillet The above recipe is fairly tame.  Try this variation to punch up the flavor::

Use one can kidney beans, one can of black beans, 28 oz can of chopped tomatoes, 2 Tbsp chili powder, 1 tsp dried oregano and 1 tsp ground cumin. Also add 1 chopped red bell pepper and 1 chopped yellow pepper to the onion/garlic mixture. Sauté the onion, garlic and peppers until soft, then add spices, cook for a minute or two and then add tomatoes. Simmer for 20 minutes, add the beans and simmer for 10 more minutes.

Chorizo and Potato fritatta for Two

Vegetarian ramen with Shiitakes and soft eggs

Vegan Belgian waffles

2 cups (10 oz) all purpose flour

3 Tablespoons cornstarch

2 Tablespoons sugar

1 Tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 cups unsweetened soy or oat milk, at room temperature

1/4 cup vegetable or canola oil (or coconut oil - melted and cooled)

1 Tablespoon lemon juice

1 teaspoon vanilla extract

Combine  all dry ingredients in a large bowl.

Combine all liquid ingredients in another bowl, then stir  into the dry ingredients until fully incorporated, then cook the batter in a waffle iron.

Vegetable and Farro soup

Vegan if Vegetable broth used (and no pancetta!)

Easy Garlic & Herb Marinade

There is nothing this simple, punchy marinade can't do. Make it once and I guarantee it'll be a mainstay in your meal plan — no matter what's for dinner. With just the right balance of tart lemon and pungent garlic, this is a bold-flavored marinade that's versatile enough to pair with anything you're cooking, and it comes together in mere minutes.

While this marinade is a natural fit for mild-mannered chicken and pork, I especially love it with tofu, which has the chameleon-like ability to soak up any and all flavors it meets. Marinating for as little as 30 minutes will infuse it with good flavor, but it's even better if you can let it sit for a couple hours (or, better yet, overnight).

I also recommend cutting the block into cubes, triangles, strips, or however you plan to cook with it; the smaller the pieces, the more the marinade can really work into the tofu. All cooking methods — baked in the oven, seared in the stovetop, stir-fried, or grilled — are fair game for marinated tofu.

Why The Dried Herbs

Fresh herbs have the biggest, brightest impact when they're added to a dish just before serving or in the final minute of cooking. Add them too soon, and their flavor quickly gets muted and lost. That's why this recipe calls for dried herbs. Aside from being an easy and inexpensive pantry win, dried herbs add flavor to the marinade without fading.

We're all for fresh herb, but to get the most bang for your buck, save them for the finished dish where you can enjoy them at their best.

Easy Garlic & Herb Marinade for Tofu, Chicken, or Pork

Makes about 1/2 cup

• 1/3 cup freshly squeezed lemon juice (from about 2 lemons)
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• Optional (pick one):
• 14 to 16 ounces extra-firm tofu, drained, cut, and pressed
• Up to 1 1/2 pounds boneless, skinless chicken breasts or thighs
• Up to 1 1/2 pounds pork chops
• Up to 1 1/2 pounds pork tenderloin

Whisk the lemon juice, garlic, mustard, Italian seasoning, salt, and pepper together in a medium bowl until well-combined. While whisking, slowly drizzle in the olive oil until emulsified.

Add the tofu, chicken, or pork and gently toss to coat. Cover and marinate in the refrigerator for at least 30 minutes. Or store the marinade in the refrigerator until ready to use.

https://www.thekitchn.com/easy-garlic-herb-marinade-257173