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Give these recipes a try.
Simonds includes easy, delicious healthful recipes that reflect the holistic beliefs of Asian culture, in which spices and ingredients have therapeutic properties. For example, ginger aids digestion and prevents nausea, tofu strengthens the immune system, and garlic protects against infections.
“I try to show people how to integrate what I learned while living in Asia into their everyday lives,” says Simonds. To her, these lessons were much more than recipes and cooking techniques. They were also about healthful food choices and lifestyles.
Simonds plans simple meals in advance—such as main-dish salads, soups and stir-fried meals—exercises and meditates regularly, and takes a daily decaf, herbal teatime break to recharge. She frequents farmers’ markets and uses only organic produce.
As a working mother, she has shifted her authentic-Asian mindset to one in which she can pull together quick meals made with ingredients from local grocery stores. Her down-to-earth approach is reflected in Spices of Life (2005) and A Spoonful of Ginger (1999). She’s a big fan of grilled foods, loves to rework traditional family recipes and offers alternative ingredients for her favorite Asian-inspired cuisine.
Tofu Trick
This barbecued tofu will make a tofu lover out of anyone. Marinate tofu in a fragrant, pungent mixture made with oyster sauce, soy sauce, ginger, brown sugar, chile paste and garlic. Bake for 30 minutes for a meaty, flavorful tofu that’s great on its own, tossed in pasta or soups, or in our Hearty Miso Cabbage Stew. Be sure to use the water-packed, extra-firm tofu that comes in a tub.
Five-Spice Soba Noodles
Ingredients
1 (7-ounce) jar hoisin sauce
1⁄3 cup rice wine or sake
3 tablespoons reduced-sodium
soy sauce
1½ tablespoons minced garlic
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil
2 (14-ounce) packages extra-firm tofu, drained and cut in half horizontally
Broth and Noodles:
4 cups vegetable broth
2 cups water
½ cup rice wine or sake
1 tablespoon minced fresh ginger
3 tablespoons reduced-sodium soy sauce
1½ cups diagonally sliced green onions (mainly green part)
½ pound baby spinach
½ pound soba noodles
2. Preheat oven to 375F.
3. Arrange tofu on a baking sheet lined with aluminum foil. Pour marinade on top. Bake 35 minutes. Remove from oven and cool slightly. Cut into 1⁄4-inch thick pieces, making sure slices are still coated with marinade.
4. To prepare broth, combine vegetable broth, water, rice wine, ginger and soy sauce in a large saucepan. Heat until very hot. Cook 10 minutes to blend flavors. Add tofu slices and green onion; cook until liquid comes back to a boil. Add spinach and stir carefully. Cook until spinach is slightly wilted. Turn off heat.
5. To prepare noodles, bring a large pot of water to a boil. Add noodles and stir to separate. When water returns to a boil, reduce heat to medium and cook 3 1⁄2 to 4 minutes, until al dente. Drain noodles, rinse under warm water, and divide among serving bowls. Spoon broth, tofu and spinach over noodles. Serves 6 to 8.
Adapted with permission from Nina Simonds' Spices of Life (Aldred A. Knopf, 2005).
Hearty Miso Cabbage Stew
7 tablespoons oyster sauce
3 tablespoons reduced-sodium
soy sauce
3 tablespoons ketchup
2½ tablespoons light brown sugar
2 tablespoons minced garlic
1½ tablespoons minced fresh ginger
1½ tablespoons hot chile paste or
1 teaspoon crushed red pepper flakes
2 (14-ounce) packages extra-firm tofu,
cut into 1-inch thick slices
Vegetables:
1 head napa (Chinese) cabbage, chopped
1 tablespoon olive oil
6 garlic cloves, sliced
3 slices fresh ginger, coarsely chopped
¾ cup rice wine or sake
8 cups water
¼ cup light-colored (“white”) miso paste
3 tablespoons reduced-sodium
soy sauce
2. Preheat broiler. Arrange tofu slices on a baking sheet lined with aluminum foil. Broil 8 to 9 minutes on each side, until the edges are brown and slightly crisp. (Or bake in a 425F oven 15 minutes per side.) Dice into 1⁄2-inch pieces.
3. To prepare vegetables, rinse cabbage and drain. Cut away core section. Separate leaves and cut into 2-inch squares.
4. Heat a large pot over medium-high heat. Add olive oil and heat. Drop garlic and ginger into oil; stir briefly. Add cabbage pieces; stir, cover and cook 2 or 3 minutes. Add rice wine; cover and cook 8 to 10 minutes. Add water. Cover and bring to a boil. Reduce heat to low; simmer, uncovered, 15 to 20 minutes. Add tofu; stir and cook 5 minutes.
5. Put miso paste in a small bowl. Slowly add 1⁄2 to 3⁄4 cup cooking liquid, stirring until smooth.
6. Add miso mixture and soy sauce to stew; stir well. Serves 6.
Recipe adapted with permission from Nina Simonds' Spices of Life (Alfred A. Knopf, 2005).
carbs., 3g fiber, 1270mg sodium.
Related Stories
If you enjoyed reading this story, Asia Major, then you might enjoy these other stories.- More from Nina Simonds' Spices of Life
- Tofu 101
- Recipes from The Asian Grill
- Two Sides of Tofu
- Comfort Food
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