Tofu

For years, Tofu got a bad rap, or at least, not a positive one. It's too bland! The texture is yucky! What am I supposed to do with it?

All of these are fairly legitimate issues. But these can also be its strong points. It's bland? That's great: it can soak up the flavors around it. A yucky texture? When it's cut up or crumbled and added to other foods (veggies and sauces come to mind), the texture becomes a non-issue. What to do with it? Tons of stuff, recipe-wise.

To that end, here are six yummy (yes, yummy) recipes to get you started with that pale tofu block. Check out the Smoked Tofu Farfalle Casserole, the Silken Tofu With Crunchy Lettuce and Fried Shallots, or, if you're a chocoholic like me, the Chocolate Mousse. Yum! Enjoy!

MATTAR PANEER

This is from Zainab Shah in The New York Times cooking e-newsletter. Zainab wrote, "Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts."

Yield: 2 to 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023017-mattar-paneer.

Ingredients

1/4 cup ghee or neutral oil

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry

1 medium yellow onion, finely chopped

1/2 teaspoon ginger paste or freshly grated ginger

1/2 teaspoon garlic paste or freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon fine sea salt

2 tablespoons cashew butter

8 ounces frozen (no need to thaw) or fresh green peas (about 1-3/4 cups)

3 tablespoons heavy cream or cashew cream (optional)

1/2 teaspoon garam masala

Rice or roti, for serving

Preparation

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

CRISPY TOFU AND CABBAGE STIR-FRY

This is from Ali in The New York Times cooking enewsletter. The recipe begins, "This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba.

"To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022830-crispy-tofu-and-cabbage-stir-fry..

Ingredients

1 small red onion, thinly sliced

Kosher salt

1/4 cup cornstarch

1 (14-ounce) package extra-firm tofu, patted dry and torn into 1-inch pieces (see Tip)

1/4 cup neutral oil (such as canola or grapeseed), plus more as needed

About 1 1/2 pounds green or red cabbage, cored and cut into 1-inch pieces, leaves separated

1 tablespoon low-sodium soy sauce or liquid aminos, plus more to taste

1 tablespoon coriander seeds, crushed

1/2 cup coarsely chopped cilantro leaves and stems

2 tablespoons lime juice (from 1 large lime)

Directions

In a large bowl, sprinkle the red onion with salt and stir to combine. In a medium bowl, stir together the cornstarch and 1 teaspoon salt. Add the tofu and toss to coat.

Heat 2 tablespoons of oil in a large (12-inch) cast-iron skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Stir, spread into an even layer, and cook, undisturbed, until charred in spots and crisp-tender, another 3 to 4 minutes. Stir in the soy sauce, and season with salt. Transfer to the bowl of red onions.

In the same skillet, heat the remaining 2 tablespoons of oil over medium-high. Add the tofu and cook until golden on all sides, 2 to 3 minutes per side, adding more oil and scraping the bottom of the pan as necessary. Remove from heat, add the coriander seeds and stir gently until fragrant and toasted, 1 to 2 minutes. Add the cabbage-onion mixture and stir to combine, then stir in the cilantro and lime juice. Season to taste with soy sauce.

Tip

It can be tricky to tear pieces of the same size, so start by slicing the tofu crosswise so that you have 1-inch-thick slabs, then tear off cubes from there.

CHOCOLATE MOUSSE



I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.



Ingredients

1 10-12 ounce tub of silken tofu

12 ounce bag of chocolate chips

2 - 3 tablespoons milk (you can use soy milk, if you prefer)

1 tsp vanilla

1 tablespoon maple syrup

Directions

Melt chocolate chips along with the milk over low to medium heat, stirring constantly.

Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.

Pour into 4 bowls or small cups, and let cool for 10 minutes or so.

Dig in! Yum!

SMOKED TOFU FARFALLE CASSEROLE

This was on the Vegetarian Times web site, and begins, "Here's a new twist on old-fashioned tuna noodle casserole." Serves 6

To view this online, go to https://www.vegetariantimes.com/recipes/smoked-tofu-farfalle-casserole/.

Ingredients

4 tsp. olive oil

1 small yellow bell pepper, chopped (about 1 cup)

1 1/2 cups frozen baby peas

3 cloves garlic, minced (about 1 Tbs.)

2 1/2 tsp. minced fresh thyme

8 oz. farfalle pasta (bows)

1 3/4 cups low-fat milk

3 Tbs. all-purpose flour

3 oz. sharp Cheddar cheese, grated (about 3/4 cup)

6 oz. smoked tofu, diced

3 Tbs. Italian-seasoned breadcrumbs

Preparation

Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add pasta, bell pepper mixture and tofu, and stir to combine.

Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole. Bake uncovered, 20 minutes, or until golden. Serve hot.

SILKEN TOFU WITH CRUNCHY LETTUCE AND FRIED SHALLOTS

This is from Ali Slagle in The New York Times cooking enewsletter. (If you haven't signed up for their newsletter, I highly recommend it!)

For this recipe, Ali wrote, "Built like Japanese hiyayakko, in which cold, pudding-like tofu is heaped with toppings, this 20-minute dish is lively with contrasting textures and temperatures. Here, crunchy lettuces dressed with soy sauce, vinegar and seasoned oil are piled atop cold silken tofu, then scattered with crispy fried shallots and jalapeño. Eat the dish on its own, with rice or fish, and maybe a cold beer."

Yield: 4 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023348-silken-tofu-with-crunchy-lettuce-and-fried-shallots.

Ingredients

1 large shallot, halved and thinly sliced

1 jalapeño or other fresh hot chile, thinly sliced

3 tablespoons neutral oil (such as grapeseed or canola)

Kosher salt (such as Diamond Crystal)

8 cups torn romaine or Little Gem lettuce (about 3/4 pound or 2 heads)

1 tablespoon unseasoned rice vinegar

1 tablespoon soy sauce

2 (14- to 16-ounce) blocks silken tofu, drained and refrigerated

Preparation

In a large (12-inch) skillet, add the shallot, half the jalapeño slices and the oil. Sprinkle with salt, then set over high heat. Once sizzling, reduce heat to medium and cook, stirring occasionally with a fork, until golden, 4 to 6 minutes. Remove from heat, then use a slotted spoon or fish spatula to transfer shallot and jalapeño slices to a paper towel-lined plate. Leave the oil in the skillet.

To the skillet, add the lettuce, remaining jalapeño, vinegar and soy sauce. Toss until the lettuce is slicked with dressing and just barely wilted. (You want to maintain most of its crunch.) Season to taste with salt.

Invert the tofu onto a large platter (or divide among four plates). Using a knife or spoon, break the tofu into large chunks. Top with the wilted lettuce and any dressing from the skillet, then sprinkle with the fried shallots and jalapeño. Eat right away.

TOFU-CARROT CACCIATORE

This is from the May/June 2006 issue of Vegetarian Times, page 75. It begins, "Tomatoes and carrots grow better when planted side-by-side in the garden—and they taste great together too." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/tofu-carrot-cacciatore/.

Ingredients

2 Tbs. olive oil

2 medium-size onions, coarsely chopped (about 2 cups)

1 large green pepper, cut into 1 1/2-inch strips

3 large cloves garlic, minced (1 Tbs.)

1 28-oz. can diced tomatoes

2 8-oz. bags baby carrots, halved diagonally

1 8-oz. pkg. Italian-flavored baked tofu, cut into cubes

1 Tbs. rubbed dried sage

1 bay leaf

12 oz. linguine or other pasta

Preparation

Heat olive oil in large pot over medium heat. Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often. Add garlic, and cook 1 minute more, or until fragrant.

Stir in tomatoes, carrots, tofu, sage, and bay leaf. Season with salt and pepper. Cover, reduce heat to medium-low, and simmer about 1 hour, or until carrots are tender. Remove bay leaf.

After cacciatore has simmered about 45 minutes, cook pasta according to package directions. Serve cacciatore over pasta.

Tofu

For years, Tofu has gotten a bad rap: It's bland! That texture! What, exactly, can you make with the stuff?

True, it is rather bland tasting, but that's one of its beauties: it takes on the flavors of whatever you use it in. Spicy? Sweet? Almost anything. The texture can also be worked around.

What can you make with the stuff? Here are six recipes to get you started, including Teriyaki Tofu Kabobs and Raspberry Chill. Enjoy!

CRISPY TOFU IN A SWEET AND SOUR SAUCE

This is from One Green Planet, an animal-friendly website. This recipe begins, "There are many ways to turn plain, uninteresting tofu into a culinary masterpiece. My preferred method is rather simple, and it’s ideal for those occasions when I want to get dinner on the table in under half an hour: fry or bake until crispy, then combine with a sauce of my choice. The sauce here is of an umami variety, which works well with the chewy, crispy tofu." Serves 2

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/crispy-tofu-in-a-sweet-and-sour-sauce-vegan/.

Ingredients

1 (10-oz) block extra-firm tofu, pressed if necessary and cut into triangles

2 teaspoons sesame oil

1 medium onion, chopped

1 clove garlic, minced

1 (1-inch) piece ginger, grated

1 medium carrot, peeled and chopped into matchsticks

3 tablespoons tamari

2 tablespoons maple syrup

2 tablespoons rice vinegar

Juice of 1/2 lemon

1 tablespoon tomato paste

1 tablespoon cornstarch

2 tablespoons sesame seeds

Chopped scallions

Preparation

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Arrange the tofu triangles on the lined baking sheet and bake for 12 to 15 minutes, until a light brown color.

Meanwhile, heat the sesame oil in a nonstick frying pan over medium-high heat. Add the onion, garlic, ginger and carrot, sautéing for 4 to 5 minutes, until the vegetables soften and the onion is translucent.

Make the sauce by stirring together the tamari, maple syrup, rice vinegar, lemon juice and tomato paste. In a separate bowl, whisk together 1/4 cup (60 ml) of water and the cornstarch.

When the tofu is ready, pan fry it for 5 minutes, rotating each triangle frequently. Pour the sauce into the frying pan and stir well to coat all the tofu cubes. Allow to simmer lightly for 2 to 3 minutes, then pour in the cornstarch slurry and continue to stir until the sauce thickens.

During the last minute of cooking, stir in the sesame seeds, garnish with scallions and serve with a side of your choice.

Note: It’s important to get as much water as possible out of the tofu. Depending on the brand you use, pressing may be necessary. You can also freeze it overnight to get a firmer and chewier texture.

TOFU AND SPINACH STUFFED SHELLS

This comes from the April/May 2015 issue of Vegetarian Times, page 40. It begins, "Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang."

Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/tofu-and-spinach-stuffed-shells/.

Ingredients

6 oz. jumbo pasta shells

12 cloves garlic, peeled and thinly sliced

1/4 cup olive oil

1 16-oz. block firm tofu, drained, rinsed, and patted dry

2 Tbs. unpasteurized apple cider vinegar

2 tsp. lemon juice

2 tsp. white miso

5 oz. baby spinach leaves (6 cups)

1 24-oz. jar prepared pasta sauce

2 Tbs. chopped Kalamata olives, optional

2 Tbs. chopped green olives, optional

Preparation

Preheat oven to 375°F.

Cook pasta shells according to package directions. Drain, rinse, and drain again, then place on clean kitchen towel to cool and dry.

Bring garlic and olive oil to a simmer in small skillet over medium heat. Reduce heat to low, and simmer 15 minutes, or until garlic is soft and golden. Remove from heat, and set aside.

Crumble tofu into bowl of food processor, and blend with vinegar, lemon juice, miso, garlic, and oil until smooth. Transfer to medium bowl.

Heat large saucepan over medium heat. Add spinach and 2 Tbs. water, and cook 3 to 4 minutes, or until leaves are wilted. Transfer to strainer, and squeeze out excess liquid. Roughly chop, and stir into tofu mixture.

Spoon 2 Tbs. filling into each pasta shell, and place in single layer in large baking dish. Cover with pasta sauce, sprinkle with olives (if using), and bake 45 minutes, or until sauce is bubbling. Let stand 10 minutes before serving.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

This is from Eric Kim in The New York Times cooking newsletter. Eric wrote, "Inspired by McDonald’s Chicken McNuggets dipped in sweet-and-sour sauce — a classic combination that debuted nationwide in 1983 — this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness."

Yield: 4 appetizer servings; Time: 45 minutes

This was featured in "For Those of Us Who Love McDonald’s Sweet-and-Sour Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce.

Note: The article ("For those of us…") is an interesting read (as are most of the food articles in the Times). But be forewarned: If you start reading the article and have any BTS fans around, they might be snagged in by the references to BTS. And if you've never heard of BTS, here's a link to check out. Also, you can check out the BTS meal referenced in the Times' article.

Ingredients

1 (14-ounce) package firm tofu, drained

3 medium zucchini (about 1 pound)

3 teaspoons kosher salt, plus more to taste

1/2 cup apricot preserves

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/2 teaspoon red-pepper flakes

1 1/2 teaspoons onion powder

1/2 cup potato starch

Neutral oil, such as vegetable or canola oil, or light olive oil

Preparation

Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.

While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick “fries.” Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.

Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.

Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.

In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.

Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.

To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

TERIYAKI TOFU KABOBS

Recipe Yield: Yield 4 servingsServing Size: 2 skewers

Source: The Diabetes Food and Nutrition Bible

Book Title: The Diabetes Food and Nutrition Bible

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.

Ingredients

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32 cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic

2 teaspoons minced ginger

Directions

Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.

Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.

Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g

Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat

RASPBERRY CHILL

This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings

You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.

Ingredients

2 cups frozen raspberries

1 1-lb. pkg. lite silken tofu

1/4 cup vanilla soymilk

1/4 cup brown rice syrup

1 pint fresh raspberries for garnish

1/2 cup crushed pecans for garnish

Directions

Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.

MATTAR PANEER

This is from Zainab Shah in The New York Times cooking e-newsletter. Zainab wrote, "Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts."

Yield: 2 to 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023017-mattar-paneer.

Ingredients

1/4 cup ghee or neutral oil

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry

1 medium yellow onion, finely chopped

1/2 teaspoon ginger paste or freshly grated ginger

1/2 teaspoon garlic paste or freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon fine sea salt

2 tablespoons cashew butter

8 ounces frozen (no need to thaw) or fresh green peas (about 1-3/4 cups)

3 tablespoons heavy cream or cashew cream (optional)

1/2 teaspoon garam masala

Rice or roti, for serving

Preparation

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

Tofu

For years, tofu has gotten a bad rap. It's bland! The texture - yuck! You want me to eat that? How do I fix that?

But really, tofu is very versatile. Its blandness helps it take up the flavors of the food it's mixed with. The different textures (silken, firm, extra firm) all work for different recipes. And it's very nutritious.

Here are six yummy recipes that take tofu and turn it into a wonderful dish, including Crispy Tofu with Sweet-and-Sour Sauce and Raspberry Chill. Enjoy!

SPICY AND CRUNCHY GARLIC TOFU (KHANPOONG TOFU)

This is from Joanne Molinaro on The Today Show site. She wrote, "I came up with this Spicy and Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. OK, putting to one side my illusions of grandeur, let's just say that this recipe was borne out nostalgia. Growing up, my family and I would go to this Korean-Chinese restaurant in K-Town called Great Seas. Great Seas was absolutely famous for its chicken wings, or kkanpoongi. Their walls were covered in photos of happy diners who set and broke the "how many wings can you eat in one sitting" challenge, and it was no secret why. Their sauce was so good, it was jarred, labeled and sold by the gallon. My family would go to Great Seas for all sorts of special occasions — birthdays, graduations, the day after a juice fast. When I went vegan, I knew I would basically never be able to eat anything at Great Seas again, so I set out to veganize it. And boy, was I elated with the results!"

She also advises, "Make sure to press your extra firm tofu to remove excess liquid."

To view this online, click here.

Ingredients

1 teaspoon salt

2 tablespoons plus 1 teaspoon potato starch

1 (16-ounce) block extra firm tofu, pressed and chopped into 1/2-inch bite sized chunks

7 cloves garlic, minced

1/4 red onion, diced

2 Korean green chiles, sliced (can sub seeded jalapeños)

2 whole scallions, white parts chopped, green parts sliced on a bias

1 tablespoon gochugaru

1 – 1- 1/2 tablespoons soy sauce

1 tablespoon white wine vinegar

2 tablespoons maple syrup

1/2 tablespoon mirin (optional)

5 tablespoons vegetable oil, divided

1/8 cup dried red chiles (optional)

1/2 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Preparation

To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to tofu chunks. Gently toss the tofu to make sure it's all evenly coated. Set aside.

Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chiles and chopping up the scallions.

Prepare the sauce by mixing together gochugaru, soy sauce, white wine vinegar, maple syrup, mirin and 1 teaspoon of potato starch. Set aside.

To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated tofu chunks in one layer, making sure they are not touching each other. If they touch, they will stick to one another.

Cook the tofu and flip them one by one, until they are brown on all sides (approximately 7 minutes). Remove the tofu chunks from the pan and set them aside on a cooling rack to drain the excess oil. Repeat with the remaining tofu.

When all of the tofu has been fried, in the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chiles and scallions, and sauté the vegetables until the garlic starts to brown.

Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce, approximately 30 seconds. Turn off the heat.

Gently add back the fried tofu and stir everything together, so that the tofu chunks are evenly coated in your sauce.

Garnish the tofu with 1/2 tablespoon of sesame oil and toasted sesame seeds. Serve immediately.

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro.

CRISPY TOFU WITH SWEET-AND-SOUR SAUCE

This is from Eric Kim in The New York Times cooking newsletter. Eric wrote, "Inspired by McDonald’s Chicken McNuggets dipped in sweet-and-sour sauce — a classic combination that debuted nationwide in 1983 — this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness."

Yield: 4 appetizer servings; Time: 45 minutes

This was featured in "For Those of Us Who Love McDonald’s Sweet-and-Sour Sauce", and can be viewed online at https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce.

Note: The article ("For those of us…") is an interesting read (as are most of the food articles in the Times). But be forewarned: If you start reading the article and have any BTS fans around, they might be snagged in by the references to BTS. And if you've never heard of BTS, here's a link to check out. Also, you can check out the BTS meal referenced in the Times' article.

Ingredients

1 (14-ounce) package firm tofu, drained

3 medium zucchini (about 1 pound)

3 teaspoons kosher salt, plus more to taste

1/2 cup apricot preserves

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/2 teaspoon red-pepper flakes

1 1/2 teaspoons onion powder

1/2 cup potato starch

Neutral oil, such as vegetable or canola oil, or light olive oil

Preparation

Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.

While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick “fries.” Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.

Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.

Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.

In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.

Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.

To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.

SILKEN TOFU WITH SPICY SOY DRESSING

This is from Hetty McKinnon in The New York Times cooking newsletter. Hetty wrote, "This recipe is inspired by the many cold silken tofu dishes from East Asia, like Japanese hiyayakko and Chinese liangban tofu. This no-cook dish is a handy one to have up your sleeve, especially for warm evenings when the desire to cook is nonexistent. Silky soft tofu is draped in a punchy soy dressing, creating a lively dish with little effort. The tofu is ideally served cold, but 10 minutes at room temperature can take the edge off. Make it your own with other fresh herbs such as Thai basil, mint or shiso leaves, or add crunch with fried shallots or roasted peanuts. A salty, fermented element like kimchi, pickled radish or ja choi, also known as zha cai, a Sichuan pickled mustard root, would work well, too. One block of silken tofu is usually enough to feed two people, but for a more substantial meal, serve it with hot rice or noodles to create a pleasing contrast of temperatures."

Yield: 4 servings; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1022562-silken-tofu-with-spicy-soy-dressing.

Ingredients

For the Spicy Soy Dressing:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon chile oil

2 teaspoons granulated sugar

1 tablespoon toasted white sesame seeds

1 scallion, green and white parts, finely sliced

For the Tofu:

2 (14-ounce) blocks silken tofu, cold

1 scallion, green and white parts, thinly sliced

Handful of cilantro leaves

Preparation

Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.

Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don’t worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

TERIYAKI TOFU KABOBS

Recipe Yield: Yield 4 servingsServing Size: 2 skewers

Source: The Diabetes Food and Nutrition Bible

Book Title: The Diabetes Food and Nutrition Bible

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/teriyaki-tofu-kabobs.

Ingredients

8 bamboo skewers

3/4 pound extra firm tofu, drained and cut into 32 cubes

1 red pepper, cut into 16 squares

1 cup canned pineapple chunks, reserve 1/2 cup juice

1 tablespoon lite soy sauce

1 clove garlic

2 teaspoons minced ginger

Directions

Soak skewers in water for 30 minutes to keep them from burning as you cook the skewers.

Meanwhile, put the tofu, red pepper, and pineapple chunks in a plastic bag or container with a lid. Add reserved pineapple juice, soy sauce, garlic, and ginger. Marinate for at least 30 minutes.

Drain, reserving marinade to baste. Thread the tofu, red pepper, and pineapple on the skewers.

Prepare an outdoor grill or oven broiler with the rack set 6 inches from the heat source. Grill or broil the kabobs about 5 minutes per side, basting with the marinade. Serve with brown rice.

Nutritional Information Per Serving: Calories: 107; Fat: 2 g; Sodium: 147 mg; Protein: 7 g; Carbohydrates: 17 g

Diabetic Exchanges: 1 Carbohydrate, 1 Very Lean Meat

RASPBERRY CHILL

This is from the May, 2004 issue of Vegetarian Times, page 26. It begins, "This snappy, user-friendly recipe comes together in just minutes, providing a cooling bite for a heated main course. To gild the lily, garnish this sweet with fresh raspberries since they are coming into season. Offer this with a fruity herbed tea and vanilla cookies." Makes 4 servings

You can view this online at https://www.vegetariantimes.com/recipes/raspberry-chill/.

Ingredients

2 cups frozen raspberries

1 1-lb. pkg. lite silken tofu

1/4 cup vanilla soymilk

1/4 cup brown rice syrup

1 pint fresh raspberries for garnish

1/2 cup crushed pecans for garnish

Directions

Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth. 2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.

MATTAR PANEER

This is from Zainab Shah in The New York Times cooking e-newsletter. Zainab wrote, "Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts."

Yield: 2 to 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023017-mattar-paneer.

Ingredients

1/4 cup ghee or neutral oil

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry

1 medium yellow onion, finely chopped

1/2 teaspoon ginger paste or freshly grated ginger

1/2 teaspoon garlic paste or freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon fine sea salt

2 tablespoons cashew butter

8 ounces frozen (no need to thaw) or fresh green peas (about 1-3/4 cups)

3 tablespoons heavy cream or cashew cream (optional)

1/2 teaspoon garam masala

Rice or roti, for serving

Preparation

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Qatayef Asafiri (Stuffed Semolina Pancakes) and Spinach Salad with Roasted Beets and Dried Fruit. Enjoy!

WINTER VEGETABLE MEDLEY WITH PAELLA-STYLE ORZO

This was in the November 2013 issue of Vegetarian Times (page 30). It begins, "Good-quality saffron is the key to this dish. Shop at a reliable source such as a gourmet store or online spice purveyor, and choose brands that indicate where the saffron was harvested." Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/winter-vegetable-medley-with-paella-style-orzo/.

Ingredients

2 3/4 cups low-sodium vegetable broth

2 cloves garlic, minced (2 tsp.)

1 tsp. Italian seasoning

1/2 tsp. saffron threads

1 14.5-oz. can fire-roasted whole tomatoes, drained, liquid reserved, and tomatoes halved

2 Tbs. olive oil

1 yellow bell pepper, cut into 16 pieces

1 cup orzo pasta

1/4 cup frozen peas

2 cups large cauliflower florets

8 green onions, each cut into thirds

1 cup large broccoli florets

Preparation

Bring broth to a simmer in saucepan. Stir in garlic, Italian seasoning, saffron, and tomato liquid. Season with salt and pepper, if desired, and keep hot.

Coat large skillet or 8-qt. Dutch oven with cooking spray, add oil, and heat over high heat. Add tomatoes, sear 2 to 3 minutes, or until browned and dry, and transfer to plate. Add bell pepper, sear 2 to 3 minutes, and transfer to same plate.

Sprinkle orzo into skillet, and stir 30 seconds. Stir in broth and peas, and reduce heat to medium. Arrange cauliflower florets on top of orzo in pot. Arrange green onions, tomatoes, and bell pepper pieces around cauliflower; cover, and simmer without stirring, 11 minutes. Scatter broccoli over vegetables, remove pot from heat, and let stand, covered, 10 minutes, or until orzo has absorbed all liquid and broccoli is crisp-tender.

SPINACH SALAD WITH ROASTED BEETS AND DRIED FRUIT

This was in the November 2013 issue of Vegetarian Times (page 38). It begins, "This celebratory salad is packed with complementary sweet, sour, earthy, and savory flavors. For color, choose a mixture of beets, such as golden and Chioggia (candy cane), in addition to the usual red." Makes 8 servings. Great for holiday meal

To view this online, go to https://www.vegetariantimes.com/recipes/spinach-salad-with-roasted-beets-and-dried-fruit/.

Ingredients

1 lb. beets, scrubbed and trimmed

1/2 cup fresh orange juice

1/3 cup dried goji berries

1 Tbs. Dijon mustard

1 Tbs. balsamic vinegar

2 Tbs. olive oil

10 oz. baby spinach leaves

1/3 cup dried cranberries (apple-juice sweetened)

1/4 cup pumpkin seeds

Preparation

Preheat oven to 375°F. Wrap beets individually in foil, and place on baking sheet. Roast 1 hour, or until tender. Cool.

Meanwhile, pour orange juice over goji berries in small bowl. Soak goji berries 1 hour, or until plump and softened.

When beets are cool enough to handle, rub off skins using paper towel, then cut beets into thin slices.

Strain goji berries into small, clean bowl, and reserve juice. Whisk together 2 Tbs. reserved juice with mustard, vinegar, and oil in separate bowl.

Toss spinach with dressing in large bowl, and season with salt and pepper, if desired. Sprinkle with goji berries, beets, cranberries, and pumpkin seeds.

SUGAR SNAP PEAS AND CARROTS

Recipe Yield: Makes 4 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research

View this online at https://diabeticgourmet.com/diabetic-recipes/sugar-snap-peas-and-carrots.

Ingredients

1 tsp. canola oil

1 small garlic clove, minced

1 tsp. grated or minced ginger

8 oz. sugar snap peas

3 baby carrots, cut lengthwise in 8 strips

3 Tbsp. chicken or vegetable broth, or water

Salt and freshly ground black pepper, to taste

2 large basil leaves, cut crosswise in thin strips

Directions

Heat oil in a medium non-stick skillet over medium-high heat. Saute garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.

Notes: Additional Info: 2 g. dietary fiber

Nutritional Information Per Serving: Calories: 47; Fat: 1 g; Sodium: 109 mg; Protein: 2 g; Carbohydrates: 7 g

Diabetic Exchanges: 1-1/2 Vegetable

MATTAR PANEER

This is from Zainab Shah in The New York Times cooking e-newsletter. Zainab wrote, "Traditionally, roasted and crushed cashews are puréed with cooked onions and tomatoes to make the base for this comforting vegetarian dish. This version skips the hassle of puréeing and instead uses a hefty amount of cashew butter for the same nutty flavor and creamy texture. Red chile powder, ginger and garlic provide the perfect backbone for the sauce. Substitute tofu for paneer if you like; the mildness of either lends itself well to this unexpectedly luxurious dish that is so much more than the sum of its parts."

Yield: 2 to 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1023017-mattar-paneer.

Ingredients

1/4 cup ghee or neutral oil

1/2 pound paneer or extra firm tofu cut into 1-inch cubes and patted very dry

1 medium yellow onion, finely chopped

1/2 teaspoon ginger paste or freshly grated ginger

1/2 teaspoon garlic paste or freshly grated garlic

3/4 teaspoon kashmiri or other red chile powder

1 teaspoon cumin seeds

1/4 teaspoon turmeric powder

3 medium plum tomatoes, finely chopped

1 teaspoon fine sea salt

2 tablespoons cashew butter

8 ounces frozen (no need to thaw) or fresh green peas (about 1-3/4 cups)

3 tablespoons heavy cream or cashew cream (optional)

1/2 teaspoon garam masala

Rice or roti, for serving

Preparation

Heat ghee in a large frying pan or medium wok on high for 30 seconds, or until it is melted. Lower heat to medium and lightly fry paneer or tofu cubes, turning frequently, until they are golden on all sides, about 5 minutes. Remove and set aside on a plate lined with a paper towel.

In the same frying pan or wok add onion, ginger and garlic, and cook on medium, stirring occasionally, for 5 to 7 minutes or until onions are translucent.

Add chile powder, cumin seeds and turmeric, and stir until fragrant, about 30 seconds to a minute. Stir in tomatoes and salt. Add 3/4 cup water. Simmer on medium until the mixture thickens slightly, about 3 to 5 minutes.

Lower the heat to medium-low, and stir in cashew butter. Add peas and paneer. Stir to combine. Simmer for 5 minutes or until it reaches your desired thickness. Top with heavy cream in a swirl, if you like. Sprinkle with garam masala. Serve with rice or roti.

QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)

This is from Reem Kassis in The New York Times cooking enewsletter. Reem wrote, "Qatayef are synonymous with Ramadan. It is during this month that bakeries start making the pastry for these stuffed pancakes, and the lines spill into the street as people wait their turn to buy them. Golden underneath and speckled with bubbles on top, qatayef are cooked only on one side. They can be large or small. The large ones are normally stuffed with nuts or cheese and folded over, then fried or baked, and drenched in sugar syrup. The small ones, called qatayef asafiri (or little bird qatayef), are stuffed with a creamy filling, only half closed, then dipped in pistachio and drizzled with thick, faintly floral sugar syrup. The batter is very simple; the key is to make sure it is the right consistency, like that of heavy cream."

Yield: About 30 pieces; Time: 45 minutes

This was featured in "The Dessert That Tastes Best One Month Out of Every Year", and can be viewed online at https://cooking.nytimes.com/recipes/1023041-qatayef-asafiri-stuffed-semolina-pancakes.

Ingredients

For the Syrup:

1/2 cup granulated sugar

A squeeze of fresh lemon juice

1 teaspoon orange blossom water or rose water, or a combination

For the Batter:

1 cup all-purpose flour

1/4 cup fine semolina flour

1 tablespoon granulated sugar

1/2 teaspoon instant or quick-rise yeast

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground mahlab (optional, see Tip)

1/4 teaspoon orange blossom water or rose water (optional)

For the Filling:

1 cup/8 ounces mascarpone

1/2 cup heavy cream

3 tablespoons confectioners’ sugar

1 teaspoon orange blossom water or rose water, or a combination

1/4 cup/about 1 ounce finely ground unroasted, unsalted pistachios, preferably Turkish, for finishing

Preparation

Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.

Make the batter: Add 1-1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.

Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners’ sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.

Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you’ve determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly — or unevenly — underneath before the batter loses its sheen on top, lower the heat slightly.

Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.

Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.

Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.

Tip

Mahlab, the kernel found inside the pit of a cherry, adds a floral and nutty aroma to sweets and gives Arabic cheese its distinct flavor. It is available whole or ground from Middle Eastern grocery stores, but goes rancid quickly, so buy it whole and grind it as needed, storing the rest in the freezer until needed.

SPANAKOPITA

This is from American Heart Association, and begins, "A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough." Makes 4 servings; serving size: 1 1/2 cups

To view this online, go to https://recipes.heart.org/en/recipes/spanakopita

Ingredients

Cooking spray

1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use

1 medium onion (chopped)

1 medium garlic clove (minced)

OR

1/2 teaspoon bottled, minced garlic

1/2 cup fat-free ricotta cheese

2 large eggs

1/4 cup crumbled, fat-free feta

2 tablespoons fresh dillweed

OR

1 teaspoon dillweed

1/8 teaspoon black pepper

5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator

2 pounds fresh baby spinach

OR

3 10-ounce packages frozen spinach, thawed and squeezed dry

Directions

Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.

In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.

In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.

Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.

Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.

Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.