#saag tofu

Tangelo Pork Stir-Fry or Saag Tofu

Brown rice (1/2 cup, cooked)

Ginger Broccoli

Egg Thread Soup with Asparagus

Broiled Mango

Ingredients - Tangelo Pork Stir-Fry

2 tangelos, such as Minneolas or Honeybells 3 teaspoons toasted sesame oil, divided 1 pound pork tenderloin, trimmed and cut into thin strips 2 medium shallots, thinly sliced 2 cloves garlic, minced 2 tablespoons minced fresh ginger 1/4 teaspoon crushed red pepper 2 red bell peppers, thinly sliced 2 stalks celery, thinly sliced 2 tablespoons reduced-sodium soy sauce 1 tablespoon rice vinegar 2 teaspoons cornstarch

Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.

Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.

Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.

Ingredients - Saag Tofu

1 14-ounce package water-packed firm tofu, drained 4 teaspoons canola oil, divided 3/4 teaspoon salt, divided 1 onion, sliced 1/4 inch thick 2 medium cloves garlic, finely chopped 1 teaspoon freshly grated ginger 1 teaspoon mustard seeds 1 pound baby spinach 1 cup low-fat or nonfat plain yogurt 1 1/2 teaspoons curry powder 1/4 teaspoon ground cumin

Cut tofu into thirds lengthwise and eighths crosswise. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook, stirring gently every 2 to 3 minutes, until browned on all sides, 6 to 8 minutes. Transfer to a plate.

Add the remaining 2 teaspoons oil to the pan and reduce heat to medium. Add onion, garlic, ginger and mustard seeds and cook until the onion is translucent, 4 to 6 minutes. Add spinach in batches small enough to fit in the pan and cook, stirring frequently, until all the spinach has been added and has wilted, 4 to 6 minutes more.

Meanwhile, combine yogurt, curry powder, cumin and the remaining 1/2 teaspoon salt in a small bowl. Add to the pan along with the tofu and cook until heated through, about 2 minutes.

Ingredients - Ginger Broccoli

1 tablespoon canola oil

2 tablespoons minced garlic

4 teaspoons minced fresh ginger

1 pound broccoli crowns, trimmed and chopped (about 6 cups)

3 tablespoons water

1 tablespoon fish sauce, (see Note)

1 tablespoon rice vinegar

Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant but not browned, 30 seconds to 1 minute. Add broccoli and cook, stirring, until the broccoli is bright green, 2 minutes. Drizzle water and fish sauce over the broccoli; reduce heat to medium, cover and cook until the broccoli is just tender, about 3 minutes. Stir in vinegar just before serving.

Ingredients - Egg Thread Soup with Asparagus

8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth

1/2 cup pastina, or other tiny pasta, such as alphabet or stars

12 ounces asparagus, trimmed and cut into 1 1/2-inch diagonal pieces (2 cups)

4 large eggs

1/2 teaspoon lemon juice

1/4 teaspoon salt, optional

Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.

Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.

Ingredients - Broiled Mango

1 mango, peeled and sliced

Lime wedges

Position rack in upper third of oven and preheat broiler. Line a broiler pan with foil.