Napa Cabbage and Tofu Salad with Sesame Dressing

(recipe from Food & Wine magazine)

Dressing:
1 Tbsp. minced fresh ginger
1 large garlic clove, coarsely chopped
1/2 large jalapeño, seeded and chopped
1 Tbsp. plus 1 tsp. tahini
1 Tbsp. sesame oil
1 Tbsp. vegetable oil (I used flax oil)
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1/2 tsp. light brown sugar (I used honey)
3 Tbsp. chopped cilantro
1 Tbsp. chopped mint
Salt and freshly ground pepper

Salad:
1 lb. soft tofu, drained and cut into 1-inch cubes
4 cups finely shredded Napa cabbage (about 1/2 large head)
2 cups spinach leaves, finely shredded
1 cup finely shredded red cabbage
1 medium kohlrabi or small jicama, peeled and cut into matchsticks
5 large radishes, cut into matchsticks
1 large carrot, shaved into thin curls with a vegetable peeler (or matchsticks)
Salt and freshly ground pepper
1 Tbsp. black sesame seeds or toasted white sesame seeds, for garnish

Make the dressing: Combine all of the ingredients except for the cilantro and mint in a mini food processor and puree until smooth.  (I pureed the cilantro and mint too.)  Transfer to a bowl and stir in the cilantro and mint.  Season with salt and pepper.

Make the salad:  Bring a medium saucepan of water to a gentle simmer.  Add salt.  Put half of the tofu in a small strainer and ease it into the water.  Simmer over moderate heat for 2 minutes, then transfer to paper towels to drain.  Repeat with the remaining tofu.

In a large bowl, toss the cabbage, spinach, red cabbage, kohlrabi, radishes, carrot, and tofu.  Season with salt and pepper.  Spoon the dressing over the salad and garnish with sesame seeds.

East-West Marinated Asparagus

(recipe from Vegetarian Times magazine)

Serves 6.

3 lb. fresh asparagus, trimmed
1/3 cup low-sodium soy sauce or tamari
1/3 cup rice vinegar
2 Tbsp. vegetable oil
2 Tbsp. grated fresh ginger
3 cloves garlic, minced (1 Tbsp.)
1 Tbsp. agave nectar or honey
Pinch cayenne pepper, or to taste
1 Tbsp. toasted sesame seeds
1 Thai bird chile, seeded and thinly sliced for garnish, optional

Cook asparagus in large pot of boiling salted water for 5 minutes.  Drain, and plunge into ice-water filled bowl.

Whisk together soy sauce, vinegar, oil, ginger, garlic, agave, and cayenne.  Pour over asparagus in a large baking dish, submerging them (add some water, if necessary).  Cover and chill in refrigerator for 4 hours or overnight.

Drain off marinade, and arrange asparagus on plates.  Sprinkle with sesame seeds and chile slices, if using.

(Very delicious.  I added the chile pepper right into the marinade.  I ate the asparagus with some brown rice that I stir-fried along with a little bit of the marinade mixed in.)