Tag Archives: red cabbage

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage

A recipe for a quick and healthy weeknight meal; this is versatile, feel free to swap scallions for chives or spring onions, tofu for a tablespoon or two of raw cashews, red cabbage for arugula, napa cabbage, spinach, turnip greens or any other thing you’ve got hanging around.

Ginger-Miso Soba Noodles with Crisp Tofu & Red Cabbage Recipe
Serves 2

2 rolls dry soba noodles (pre-bundled by most manufacturers)
1/2 pack tofu (enough for two people), cubed
1/4 head red cabbage, shredded thinly
2 scallions (green onions), sliced thinly on the diagnoal
2 T golden or light miso (just not the really really dark mugi type stuff)
1 T fresh grated ginger
2 tsp mirin
2 tsp soy sauce
2 tsp sesame oil or toasted sesame oil
sesame seeds
olive oil

In a skillet, heat olive oil to medium high heat. Press dry your tofu and cube it, fry it in the oil turning every minute or two until golden all around. Set side if you’re done with it ahead of time.

Bring a big pot of water to boil, add a tablespoon of salt and boil the soba. Plunge them into a bowl of room temp water when they’re cooked to rinse.  It’s important to rinse the starchy coating off soba.

Whisk together the miso, mirin, soy sauce, ginger and sesame oil until smooth. Add a touch of salt if needed.

Add the soba to the fried tofu pan (while it’s still hot or you bring it back up to temperature), tossing. Add the sauce and toss until warm, in the hot pan over a medium flame, mixing in half the cabbage. Separate two servings into bowls, top with remaining cabbage and scallions, and a touch of sesame seeds.

Red Snapper En Papilotte + Endive, Apple & Red Cabbage Slaw

red snapper en papillote with lime & thyme

Red Snapper Filets en Papilotte

1/3 lb snapper filets, as many as needed (1 per person)*
lime, sliced thinly
thyme sprigs
parchment paper
*great* olive oil (optional)
salt & pepper

Begin by patting dry and lightly salting the filets. On a piece of parchment wider than the fish is long and twice as long as the fish is long, place the filet. Layer a few slices of thin lime on the fish, topping with some thyme sprigs and a dash of olive oil if you like. Top with pepper.

Fold the parchment in half, with the filet sitting flat against the crease of the paper. Fold the corners in, folding down several more times. Fold in the other sides and tuck under to create an enclosure (the fish will steam). Repeat on remaining fish.

Bake on a sheet (in case of leaking juices) for about 15 minutes at 350-400 degrees. Fish will flake away easily when done.

*This recipe will work for any fish en papilotte; you may need to adjust cooking time for thicker fish and I think the method lends best to more delicate fish (ie, not salmon)

red cabbage slaw with apples, endive, carrot, lime & red onion

Endive, Apple, Red Cabbage Slaw

serves four

1/2 small red cabbage, sliced very thinly
1/2 medium red onion, sliced very thinly
1 large carrot, shredded
1/2 or whole apple of choice, cubed
2 endives, sliced in 1/4 or 1/8 inch short strips (can use radicchio, etc)
juice of 1 lime
1 tsp walnut oil (or other mild oil)
1/2-1tsp ground cumin
salt

Using a mandolin (ideally), slice the onion and cabbage. Slice the endives (or radicchio or other chicories), chop the apple and shred the carrot. Whisk the lime juice, cumin, oil and salt to taste. Mix everything together. Keeps well for 1-2 days, but best fresh.