25 | What's Better Than Chinese Take-out?

1 |   Main Dish

Honey-Glazed Tofu and Broccoli

You may notice that I don't use tofu often. Since I associate it almost exclusively with Asian foods, today we'll explore this classic protein. If you are new to tofu, this recipe is a great introduction. Tofu takes on any flavor you want, so soaking it in a well-seasoned marinade really does wonders. But honestly, it is the sauce that will blow your mind!

3 |   Side

Best Ever Fried Rice

A few years ago we ate at an amazing Mexican-Asian fusion restaurant in Las Vegas. Usually I'm not crazy about fried rice, but what I had there was the best fried rice I've ever eaten! It included 20 different vegetables and an amazing sauce. This is my attempt at replicating that dish. Keep in mind you can use whatever vegetables you enjoy.

2 |   Salad

Feel The Crunch Salad

One consideration in planning a meal is texture, both in feel and taste. Creamy, chewy, crispy, crunchy, spicy, salty, sweet, and sour: combining a variety of textures elevates your meal. Salad is a great opportunity to incorporate extra texture, and this salad is especially crunchy. Tossed in a tangy dressing, it will really brighten your meal.

4 |   Dessert

Pomegranate and Orange Chiller

After a filling meal, sometimes all you need for dessert is something fresh and fruity. In fact, in Asian cuisine, simple fresh fruit is frequently the last course. For something a little extra special, I like to end on a refreshing icy fruit drink. In this case, we'll blend the sweetness of pomegranates with the brightness of oranges for a simple, delicious treat.

1 |   Main Dish

Honey-Glazed Tofu and Broccoli

1 package extra firm tofu

2 teaspoons rice vinegar

1/4 cup rice wine

2 garlic cloves, minced

1 teaspoon grated fresh ginger (about 1 inch)

1/4 cup soy sauce

1/2 cup honey

1 teaspoon corn starch

1 teaspoon sesame oil

1 bunch broccoli, cut into florets

2 tablespoons vegetable oil

1/2 medium onion, thinly sliced

1 red chili, minced

3 green onions, thinly sliced, to garnish

Want to make this dairy or gluten-free? This main dish is already dairy-free. For gluten-free, check your soy sauce to see if it contains gluten. If so, use tamari sauce instead.

Make ahead option– Follow all The Simple Steps except 3 and 6. The honey-glazed tofu will keep for up to 4 days in a sealed container in the refrigerator. When you're ready to serve this dish, steam the broccoli, reheat the honey-glazed tofu in a pan, toss the broccoli into the pan with the tofu, and serve.

The Simple Steps...

1. Drain the tofu and cut it into eight pieces. They should be about 2-inches square and 1/2-inch thick. Pat the tofu with a paper towel to get as much liquid out of it as possible—dry tofu will absorb more of the sauce.

2. In a small bowl, stir the rice vinegar, rice wine, minced garlic, grated ginger, soy sauce, honey, corn starch, and sesame oil together.

3. In a medium pan, bring 1 cup of water to boil. Add the broccoli, cover, and steam for 3 minutes. Drain and set aside.

4. Place a large pan over medium to medium-high heat. Add the vegetable oil. Lay the tofu into the hot oil. Fry for 4 minutes.

5. Flip the tofu over, then add the sauce, onions, and red chili. This will sputter and splatter a bit. Cook for 5 minutes, moving the tofu around a little so that the sauce gets underneath.

6. Add the steamed broccoli and toss it in the glaze. Top with green onions and serve.

This recipe is adapted from herbivoracious Caramel-Cooked Tofu.

2 |  Salad

Feel The Crunch Salad

4 cups Napa cabbage

1 carrot

1 stalk celery

1 cup snow peas

1/4 cup cilantro leaves

3 green onions, thinly sliced

2 tablespoons sesame seeds

4 tablespoons sliced almonds

Sweet and Tangy Dressing:
1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon dry mustard

1 tablespoon lemon juice

5 tablespoons honey

2 tablespoons white vinegar

1 teaspoon lemon zest

1/2 teaspoon grated onion

1/2 teaspoon minced fresh red chili

1/2 cup vegetable oil

Want to make this dairy or gluten-free? This is already a gluten-free and dairy-free dish.

Make ahead option– The dressing makes more than 1 cup and can be kept in a sealed jar in the refrigerator for up to two weeks. It's great on other salads, too.

The Simple Steps...

1. Preheat the oven to 400˚. Wash the cabbage, then slice it as thinly as you can using a large knife. Place it into a large mixing bowl.

2. Peel the carrot and julienne it by cutting it into long thin strips like matchsticks. Rinse the celery. Slice it into thin pieces. Wash the snow peas, cut the stems off, then cut the peas into 1/2-inch pieces. Add all the vegetables, including the cilantro and green onion, to the large mixing bowl.

3. Make the dressing in a small bowl or jar. Mix the dry ingredients, then add the lemon juice, honey, vinegar, lemon zest, onion, and red chili. Stir together well. Slowly add the oil while constantly whisking it.

4. Place the almonds and sesame seeds on a small baking tray with edges. Toast them for 3-4 minutes. Check to make sure they don't burn.

5. Drizzle 4-5 tablespoons dressing over the vegetables, then toss well, coating everything evenly.

6. Sprinkle the toasted seeds and almonds on top and serve it up!

3 |  Side

Best Ever Fried Rice

4 cups cooked brown rice

2 tablespoons butter

1/2 medium onion, chopped

1 medium carrot, peeled and chopped into small cubes

1/2 cup green beans, cut into 1-inch pieces

1 teaspoon grated fresh ginger (about 1 inch)

2 garlic cloves, minced

1/2 cup frozen peas

1/2 cup cooked edamame

1 cup bean sprouts

1/2 teaspoon salt

3 tablespoons soy sauce

1/2 teaspoon sesame oil

Want to make this dairy or gluten-free? This dish is another gluten-free recipe. However, be sure to check the soy sauce for gluten. You may want to use tamari sauce instead. For dairy-free, use coconut oil instead of the butter. Keep in mind that you can use whatever vegetables you enjoy. Do you like bell peppers or cauliflower? Add them to the mix.

Make ahead option– You can cook the rice ahead of time and then throw this recipe together in minutes. This is how I prepare brown rice: Pour 2 cups water and 1 cup brown rice into a medium pot and bring to a boil. Stir in 1/4 teaspoon salt and 2 bay leaves. Cover, reduce heat to medium-low, and cook for 40 minutes, until the liquid is completely absorbed and rice is just tender.

The Simple Steps..

1. Place a large pan over medium heat. Melt 1 tablespoon butter. Sauté the onions, carrots, and green beans for 4 minutes. Add the ginger and garlic and sauté another 2 minutes. Season with a pinch of salt. Cooking in butter and salting each layer helps build flavor, and I think it’s part of why this is so good.

2. Stir in the peas, edamame, and bean sprouts. Season this with another pinch of salt.

3. Add the other 1 tablespoon butter. Stir in the cooked rice and soy sauce. Allow this to fry for about 3 minutes. Taste this. Does it need a little more soy sauce? If it does, add another tablespoon.

4. Stir in the sesame oil and remove from the heat. It's ready to serve!

4 |   Dessert

Pomegranate and Orange Chiller

1 cup orange juice (juice from two oranges)

1 cup pomegranate juice

2 cups frozen sliced strawberries

2 bananas

12 ice cubes

4 teaspoons orange zest

Want to make this dairy or gluten-free? For this recipe, sit back and enjoy a dairy-free and gluten-free desserty drink.

Make ahead option– Blend everything together. Pour into an ice cube tray and freeze. When you are ready for this chilled drink, simply blend a few juice cubes with some sparkling water for a frothy, refreshing beverage.

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The Simple Steps...

1. Add all the ingredients, except two teaspoons orange zest, to a blender pitcher and blend until smooth.

2. Pour into glasses and top each serving with half a teaspoon of orange zest.