Latest recipes

Watercress and tofu salad with sesame-soy dressing recipe

Watercress and tofu salad with sesame-soy dressing recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Watercress salad

Watercress is packed with vitamins and minerals and has a lovely peppery flavour. Combined with protein-laden tofu and a sesame oil, soy sauce and chilli dressing - this salad will become a vegetarian favourite.

Be the first to make this!

IngredientsServes: 4

  • Salad dressing
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/2 teaspoon chilli paste or chilli sauce
  • Salad
  • 150g watercress, torn or chopped
  • 150g firm tofu, sliced into cubes
  • 1 or 2 spring onions, finely chopped

MethodPrep:15min ›Ready in:15min

  1. Combine sesame oil, soy sauce and chilli paste in a small bowl to make the salad dressing.
  2. Place watercress and tofu in a salad bowl; toss with dressing; top with finely chopped spring onions and serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Asian Slaw – Easy & Quick Recipe

This delicious Asian slaw is a fresh and light salad with a zesty dressing and a flavourful crunch. Think of it as an Asian coleslaw, it&rsquos got the classic cabbage and carrot but is infused with Asian flavours like sesame oil, ginger, and soy sauce rather than a heavy mayo. It&rsquos such a fantastic and versatile dish because it can be eaten as a side with nearly anything but also tastes great on its own as a main dish. There&rsquos really no downsides it&rsquos refreshing, delicious, packed full of flavour, easy and quick to make, and healthy!

How to make this 15-minute recipe

  1. In a large pot, add 4 cups of water and bring to a boil. Add in the package of bean sprouts and boil for 1 minute. Drain the bean sprouts and immediately place in an ice bath to cool for 5 minutes. Drain bean sprouts again in a colander and set aside.
  2. Meanwhile, make the seasoning. In a small mixing bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 crushed garlic clove, and whisk or mix to combine. Stir in 1 tablespoon toasted sesame seeds.
  3. Place the bean sprouts in a large mixing bowl and toss with the green onions and the seasoning until well combined. Serve with extra sprinkles of sesame seeds and 2 chopped green onions. Serve as a small starter salad for an Asian meal.

This bean sprouts salad is tossed in a flavorful Japanese seasoning of sesame oil, soy sauce, garlic, and rice vinegar. You may even want to top a sandwich with this bean sprouts salad. How yummy does that sound? Seriously!

Teczcape-An Escape to Food

Winter is not the season to eat too much cucumber especially from the perspective of Traditional Chinese Medicine (TCM). As it goes - "as cool as a cucumber" (indeed, cucumber is considered "cooling" food by TCM), we do not want our body to be subjected to more "cold elements" in the winter season. Attuned with Chinese food therapy, fried and "heaty" food should also be avoided as much as possible during summer.

Do you avoid consuming too much of a certain food in each season especially in summer (the hot!) or winter (the cold. )?

In addition, I do not use cucumber that often in my kitchen (if you notice) due to my tendency to consume nutrient-dense food. To me, cucumber is not nutrient-dense as it is mainly (

Summer IS the season for cooling cucumbers. Plus who could resist the organic cucumber when they go on-sale at 88 cents each.

To neutralize the "cool" (yin) of the cucumber, I am going to add warm (yang) elements to it. Red chili flakes and raw garlic should do the trick. This Chinese-style cucumber salad is dressed in sesame oil, rice vinegar, sugar and soy sauce.

Organic Cucumber in Sesame - Soy Dressing 凉拌黄瓜
Cut the cucumber to finger-length (and thickness), remove the seeds, add salt and let it sweat for 10 mins (remove moisture from cucumber and maintain the crunch). Add 1 garlic - finely minced and pinch of red chili pepper flakes to the cucumber. Prepare the dressing by mixing: 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp brown sugar, 1-2 tsp sesame oil. Drizzle the dressing over the garlic-chili cucumber and mix well.

To add more "warm" elements to this cold appetizer, it can be enjoyed as a side dish with warm rice porridge/congee.

Burrata is a firm white cheese with a creamy center, something like mozzarella, but creamier. You can buy it at Formaggio Kitchen (617-354-4750) and South End Formaggio (617-350-6996) or substitute a good locally made mozzarella.

We topped the kale with large croutons sauteed in olive oil until crispy on the outside and chewy in the middle. Unlike most leafy greens, raw kale benefits from wilting slightly in the dressing, which tenderizes it. The salad is low-maintenance and healthy.

Peppered tuna steak served over a white bean, vegetable and watercress salad. Ready in about 30 minutes, one serving of this protein packed salad has 335 calories.


In particolare si è visto che tutti gli uomini con il più elevato punteggio di malattia cardiovascolare aveva sofferto anche di disfunzione erettile, rispetto al solo comprar priligy italia 15% degli uomini con il rischio più basso per la malattia cardiovascolare.

Chi, tra uomini e donne, si stufa più in fretta di una relazione esclusiva? In generale, la soddisfazione vendita viagra sessuale delle donne è significativamente correlata alla loro attività sociale complessiva e alla Comprare Suhagra Online Italia soddisfazione delle loro vite. Il disturbo dell'identità di genere (spesso abbreviato in DIG), detto anche costo priligy in farmacia disforia di genere, è una condizione che si basa sulla difficoltà di accettare l'appartenenza al proprio vorrei comprare viagra sesso (= genere) e si manifesta con una forte e persistente identificazione nel sesso opposto a quello biologico.

Cambia qualcosa per il raggiungimento dell'orgasmo? Le caratteristiche fondamentali delle perversioni sessuali consistono in ou acheter viagra ricorrenti e intensi impulsi sessuali e fantasie eccitanti sessualmente che si riferiscono a: Al fine di una diagnosi positiva comprar viagra generico farmacia di disturbo da avversione sessuale è necessario per terapeuta valutare la presenza dei seguenti elementi diagnostici: I acquisto kamagra senza ricetta tubicini che permettono il passaggio dello sperma possono essere danneggiati da determinate malattie o lesioni. Ma a stimolare vendita levitra italia l’eros sono anche delle verdure “insospettabili” come ad esempio la cicoria che è fonte dell’ormone maschile androstenedione.

Vegan Chinese “Chicken” Salad

Before we delve into this crave-worthy vegan Chinese chicken salad, which uses crispy chickpeas in place of chicken (. ), I’d first like to share something a little more personal with you that’s been on my mind. For as long as I can remember, it’s been of utmost importance to me that I not just be okay or proficient at the things I take on, but really good at them. Receiving an A- always irked me, and a B+…forget it. For some people I think this personality trait is more about pleasing others. For me it’s about pleasing myself. It’s also not about being “the best” because that’s totally relative in most situations and there are always going to be people who are better. That’s life. I know what I’m capable of and I know how hard I’m willing to work to get there.

I was having one of those long and exhausting cathartic talks with Aaron a few days ago. The ones that seem to go round and round in a circle with one person repeating the same thing in different ways (me) and the other person getting burnt out (him). He was telling me we’ve been having the same conversation for months and I was saying this is how I work things out. Finally I stumbled out of my own head for a minute and confided that this blogging thing is really difficult. It seems so simple from the outside, except to do it well—the recipes, the writing, the photography—requires serious skill. It is almost certainly the most challenging endeavor I’ve taken on, even more challenging for me than managing a multi-million dollar SEO department in a previous life. Blogging well requires turning on the parts of my brain that were turned off way back in high school when I chose AP calculus and economics over art classes. Thank goodness for that one senior year english class that ignited my passion for words. I’ll never forget when my teacher gave me a D on my first assignment and made me realize I would need to work a hell of a lot harder to write anything worth reading. And I did. And I hope to never stop.

The thing about writing and photography is that I know what awesome work looks like. It is a craft that someone has practiced over and over and over again. I don’t know that you get to that level without being at least a little or a lot obsessive. I can look back over my posts and realize they’re better than they were three and a half years ago, but they’re still not where I want them to be. This will always be a thing, wanting to be better. So in an effort to be better, Aaron and I are going to begin scaling down our frequency of posting in order to ramp up the quality of those posts. Instead of three new recipes each week, we’ll put our time into one and start giving ourselves the space to more fully embrace the world that surrounds us and better replenish our creative energies. It feels like a lot to hang on every post, but it also feels really, really exciting. We know what awesome work looks like and we want to get there.

Now that the weather has warmed up, we’re finding ourselves craving big salads with lots of color and texture. I used to always order Chinese chicken salads at restaurants, with that addictive salty and sweet combination and those crispy noodles that I could never stop eating. This vegan Chinese chickpea salad is my take on that old favorite and I have to say, the chickpeas really do make the perfect addition. Coated in a mildly spicy garlic sesame soy sauce, they bake up crispy with a sticky glaze that pairs so well with the crunchy vegetables and sweet mandarin oranges. I added chopped roasted almonds and crispy noodles for even more texture, all coated in a light but flavorful easy rice vinegar dressing. I still can’t stop eating those crispy little noodles.

A quick heads up: this recipe has a longer-than-usual ingredient list, but don’t be deterred! It comes together quickly and makes for one very satisfying vegan Chinese chicken salad.

The menu on the left lists some more suggestions and recipes of healthy food that you can feed us that will be good for us and taste good too.

Dakkhina Dhammatthala is a Vihara of the Buddhist Society of South Australia.

Dana Suggestions

To offer Dana to the nuns, contact : Sujewa on 0451 066 341 or Chanaka on 0432 241 044

We will put your name and date into our Dana roster calendar.

You cannot put your own name into the calendar. If you try - it might look like it but it has gone into your calendar and we will not see it.

Buddhist monastics have a rule where they are to eat before noon [1pm daylight savings time], so Dana meals should be offered by 11am to give time for blessings and eating.

Mustard Greens Pancakes with Sesame-Soy Dipping Sauce

I really do like greens. It’s not a matter of tolerating them when they appear or making use of them from time to time. I really want to eat greens every day, and I can find ways to include them in just about any meal. Just ask Kurt. So, the new book from Jenn Louis, The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
of which I received a review copy, is a delight for me. Also, Jenn Louis’s last book was about making pasta and dumplings, and some of those elements, that I happen to love creating in the kitchen, find their way here into dishes incorporating greens. This all adds us up to quite a lot that makes me very happy in this new book. Now, the only issue with greens is that the sturdy, earthy, serious greens like kale, chard, and collards thrive in cooler weather and aren’t part of our local, summer produce. But happily, this book covers the full spectrum of greens, including a few I’d never thought to bring into the kitchen before, and there are hot weather options too. The book is organized alphabetically by the name of each green, and there’s general information about each variety followed by recipes for it. Since locally-grown arugula is available almost year-round, I was happy to try the Arugula Salad with Red Grapes, Feta, and Dukkah. It comes with a suggestion for trying it with plums in place of the grapes which I did, and it was fantastic. The Dandelion Salad Sandwich is a smart combination of a sweet butternut squash puree with dressed slivers of dandelion greens and slices of hard-boiled eggs. The Miso Soup with Turmeric, Wheat Noodles, and Gai Lan would also be great with bok choy or chard in place of the gai lan, and why have I never thought of taking miso soup in a direction like this? There’s a section just for herbs, one for lettuces, and one for root, fruit, and vegetable greens. It’s a great reminder that squash leaves, sweet potato greens, and tomato leaves are edible and available in the summer. I tried the Tomato Leaf-Egg Pasta with Butter and Fresh Tomato Sauce and highly recommend it. And, while I have enjoyed nopales from cactus plants, I’ve never harvested aloe vera stalks for juicing. There’s a cocktail made with aloe juice and tequila in the book, and I can’t wait to try it. The point of the book is, of course, to highlight greens, but the recipes grab attention first for the mix of flavors and textures. They just happen to be made with all sorts of different leaves.

When I read about the Mustard Greens Pancakes, I marked the page immediately. These were made with baby mustard greens that I was able to get at Boggy Creek Farm. They’re like scallion pancakes, and I’ve made a similar flatbread before. But here, the dough is layered with fresh, chopped greens before completing each pancake. It’s a fun process. A simple dough of flour and boiling water was made in the food processor. After it was kneaded and allowed to rest, it was divided into four pieces. Each piece was rolled into a disk, brushed with sesame oil, the disk was rolled up into a cylinder, the cylinder was then coiled like a snail, and then rolled into a disk again. The second time, that dish was brushed with sesame oil, topped with sliced mustard greens, and the cylinder and coil rolling was repeated before flattening the dough into a final disk shape. The pancakes were cooked in untoasted sesame oil for a few minutes per side until golden. A dipping sauce was made with soy sauce, rice vinegar, sesame oil, green onion, and ginger. The crisp pancakes were cut into wedges to be dipped into the sauce.

These pancakes are easy to like with their crispiness after being cooked in oil. More traditionally, they would be made with scallions layered into them rather than mustard greens, but I loved this take on the concept. Here and with most of the recipes in the book, the type of greens used can easily be changed without any problem. Just choose some greens, any greens, and this book will give you great inspiration for using them.

Mustard Green Pancakes
Reprinted with permission from The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
by Jenn Louis, copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

These aren’t like breakfast pancakes they are like the scallion pancakes you might find in a Chinese restaurant. If you love the sharp, strong flavor of mustard, then you will love these. Or if you don’t want so much of a vegetal flavor, consider subbing in a milder green, such as spinach or chard. The dipping sauce drives home the Asian flavor.

Makes 4 pancakes, serves 4

2 cups [280 g] all-purpose flour
1 cup [240 ml] boiling water
1/4 cup [60 ml] toasted sesame oil
1 ounce [30 g] thinly sliced mustard greens (tender stems are okay)
1/4 cup [60 ml] neutral vegetable oil
Kosher salt

Dipping Sauce
1 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon thinly sliced green onions (green parts only)
1/2 teaspoon peeled and grated fresh ginger
2 teaspoons sugar

Put the flour in a food processor. With the motor running, slowly drizzle in 3/4 cup of the boiling water. Process for 15 seconds. If dough does not come together, drizzle in more water, 1 tablespoon at a time, until it just comes together. Transfer to a work surface and knead a few times to form a smooth ball. Cover with plastic wrap and allow to rest for 30 minutes at room temperature.

Divide the dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk, about 8 inches [20 cm] in diameter. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll the disk up like a cylinder, then start at the end and coil the dough like a snail’s shell. Flatten gently with your hand and roll again into an 8-inch [30-cm] disk.

Paint with another layer of sesame oil, lay an even layer of one-quarter of the sliced mustard greens, and roll up like a cylinder again. Again, coil like a snail shell, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining dough and mustard greens to make three more pancakes.

Combine all the dipping sauce ingredients and set aside at room temperature.

To cook the pancakes, heat the oil in an 8-inch (20-cm) nonstick or cast-iron pan over medium-
high heat. When the oil is hot, after 2 to 3 minutes, carefully slip one pancake into the hot oil. Cook, shaking the pan gently until the first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs and continue to cook until the second side is and even golden brown, about 2 more minutes. Season with salt, cut into 6 wedges. Serve immediately with the sauce for dipping.
Repeat with the remaining pancakes.

spinach, lamb’s quarters

I am a member of the Amazon Affiliate Program.


Exclusive Offers

I add 3 TBS tahini and whatever veggies are at hand (lightly steamed brocolli, red peppers, jicama, carrots, snap peas). I never seem to have leftovers!

peanut allergy here so omitted the peanuts all together. yum! you can make them spicier depending on what your serving them with by adding more of the chili used dried chinese egg noodles

Great easy recipe. Pairs very well with the Chicken, Shrimp and Beef Sates with Peanut Sauce recipe. Easy to double/triple for a large group and is good cold the next day.

I made this for a potluck to rave reviews. Very easy and flavorful!

We used 2 lbs linguini and tripled the sauce. This served 22 ladies for lunch with Watercress and Mango Salad and Mu Shu in Moments. We stir fried the red onions and added the peanuts last.

I am rating this a 4 fork, with the changes I made. It was easy to make and very tasty with the changes. After reading the reviews, I too, decided to add peanut butter (about 4 tbsp)and more chili sauce to the sauce. It made a world of difference. I also added alot of sesame seeds for a nice crunch to the noodles. This was a lovely side dish to a 5 spice duck breast recipe I made. I will definitely make this again.

Great, but I took the advice of others and tweaked it a bit. Skipped the peanuts and instead added some peanut butter to the sauce near the end, stirring the PB in to melt. Sauce seemed a bit thick so I addd a bit of the pasta cooking water. Also kicked up the chili garlic paste to 1 TBSP. Spicy and delicious!

Eh. Not bad, not great. I found it a little one- dimensional (wish Iɽ taken others' advice to add peanut butter and more spice). There are so many other good sesame noodle recipes out there that I probably won't revisit this one.

This recipe was easy to make and great cold for leftovers. I think the results will depend on which teriyaki sauce one uses. I thought about making some teriyaki sauce from scratch, but didn't have the time and ended up using Yoshida's gourmet sauce (sold at Costco). I didn't follow the recipe precisely but I used all the recipes only I put them in as suited me

Perhaps because the stir-fry I made with this had so much flavor, I wasn't hugely impressed with this noodle dish. The people I made it for were, but it needed more flavor in my opinion. Next time I'll add more spice (I used chili powder instead of chili oil) and maybe some peanut butter to kick up the flavor.

I just made this and it has a nice flavor. I am not overwhlemed with it. it is just nice! Too much of a teriyaki taste and I always thought szechuan was supposed to be spicy. I followed the reciep but also added a large dollop of creamy peanut butter instead of peanuts to enhance the sauce a bit as well as some red pepper flakes. The peanut butter just added some depth to the sauce. Will see how it goes over and decide if i make it again!

Delicious! Added leftover Costco chicken breast, re-hydrated dried chinese mushroom & hulled edaname for a main dish. Would definitely make again.

This was excellent and simple to make, even though I had to improvise and make my own teriyaki sauce. I added lightly roasted zucchini and red pepper to add some crunch and colour and served with a simple green salad with an sesame, soy dressing and it was great. Will definitely make again!

This was simple and delicious. I added some finely sliced strips of celery, carrots, and bell peppers to make it into a light but satisfying lunch. I didn't have teriyaki sauce, so I used a dark soy sauce and just a drop of molasses instead, and it worked well. I also added a finely chopped green chili just for fun. I will definitely make this again!

I've been making this dish for about five years -- always to rave reviews. Easy to double (or more) for a large group. A great base recipe that you can improvise on to your liking as many others have indicated.

Delicious! My entire family loved it, including kids from 4-12! The only change I made was I added snow-peas and some sauted chicken to make it a full meal. This is going into my regular rotation.

Need to add mushrooms definitely. Also recommend stir frying the onions also. This makes it a little sweet but tasty. Also use homemade teriyaki sause: basically soy sauce, mirin, and sugar simmered.

I made this tonihgt. my wife thinks it's the best noodle recipe i have made yet ( and i made many) I added Shitake Mushrooms to this dish. thanks again

Simple and delicious! I added chopped mushrooms, red peppers, scallions, and snow peas. I used hot sesame oil and adjusted the chili garlic sauce to taste, but it was nice and spicy. Very quick and easy - and with the veggies, it's hearty enough on its own.

Yummy and simple weeknight dish. I added both the red peppers and the snow peas - next time I'll add a little less ginger, but there will be a next time.

I made this last night to go with the Chinese barbecued pork from this site. Delicious and spicey.

Absolutely wonderful - we were trying to decide what to make at 7pm and this was what we went with. What a great dish - simple with lots of flavor and easy to make!

I like that this salad has a little bit of a kick to it, but I found the dressing to actually a bit on the bland side. At the end of the day, it tastes like Chow Mein with Soy Sauce and lacks the MMMMMM factor.

This dish was just okay. It did not have nearly as much flavor or punch as I had expected. I added shrimp and red pepper which was probably the best thing about the recipe. If I ever made it again, which I most likely won't, I would add more garlic and chili sauce.

This was great as a main dish. I cooked some shrimp in the skillet with the garlic, ginger and sesame oil and then tossed it all together with the pasta. We did, however, end up adding a bit more chili sauce after tasting it to intensify the flavor and the heat. I can't wait to have it again!