Vegan

Tamari soy sauce is similar to regular soy sauce but is slightly thicker and has a richer flavor. It is available at most grocery stores. Besides being the perfect condiment for the tofu, this sauce makes a nice addition to the soba noodles—just drizzle a little bit on top.

Grocery stores often carry several kinds of tofu, so be sure to buy the firm variety for this dish. Pressing the tofu removes excess water and allows it to soak up the peppery marinade.

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

Look for fresh lemongrass in Asian markets and some supermarkets.

These make a wonderful addition to any summer salad or antipasto. They can also be served as a side dish for roasted or grilled lamb.

To tone down the sauce for little mouths, omit some of the chiles.

Brush on fish, chicken, and burgers.

A tasty herb oil is a nice alternative to a heavy or complicated sauce. It’s quick and easy to make, and it looks and tastes great. Herb oil can be refrigerated up to 2 days before using; bring to room temperature before serving.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

This verdant puree can be tossed with pasta or drizzled over boiled potatoes just like pesto. It can be stored in an airtight container for up to 5 days in the refrigerator.

We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.