Cook The Book: Pineapple, Greens, And Tofu With Roasted Chile-Coconut Dressing Recipe

Name: Cook The Book: Pineapple, Greens, And Tofu With Roasted Chile-Coconut Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup expeller-pressed canola oil; 4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile; 4 large garlic cloves, finely chopped; 11/3 cups coconut milk, or to taste; 2 to 21/2 tablespoons Asian fish sauce; 4 tablespoons sugar; 1/4 teaspoon salt; Juice of 1/2 large lime; 3 large handfuls mixed tart greens, such as the tender yellow hearts of escarole, arugula, frisee, curly endive, mizuna, watercress, purslane, lamb's ear, and baby spinach; 8 to 10 leaves of napa cabbage, cut crosswise into thin slivers; 4 scallions (white and green parts), thinly sliced; 11/2 cups bite-sized pieces fresh pineapple, or canned in pineapple juice and drained; 1/2 cup roasted, salted, and broken cashews or peanuts; 11/2 to 2 cups diced firm tofu or cooked and diced tempeh, chicken, or seafood; 1/2 lightly packed cup fresh mint, cilantro, or basil leaves, torn; Salt and freshly ground black pepper; Juice of 1 to 11/2 large limes

Servings: persons

1/2 cup expeller-pressed canola oil
4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile
4 large garlic cloves, finely chopped
11/3 cups coconut milk, or to taste
2 to 21/2 tablespoons Asian fish sauce
4 tablespoons sugar
1/4 teaspoon salt
Juice of 1/2 large lime
3 large handfuls mixed tart greens, such as the tender yellow hearts of escarole, arugula, frisee, curly endive, mizuna, watercress, purslane, lamb's ear, and baby spinach
8 to 10 leaves of napa cabbage, cut crosswise into thin slivers
4 scallions (white and green parts), thinly sliced
11/2 cups bite-sized pieces fresh pineapple, or canned in pineapple juice and drained
1/2 cup roasted, salted, and broken cashews or peanuts
11/2 to 2 cups diced firm tofu or cooked and diced tempeh, chicken, or seafood
1/2 lightly packed cup fresh mint, cilantro, or basil leaves, torn
Salt and freshly ground black pepper
Juice of 1 to 11/2 large limes

1
In a 12-inch straight-sided saute pan, combine the oil, chile, and garlic. Heat slowly over medium heat so the flavors will open up but nothing will burn, about 2 minutes. Stir with a wooden spatula until the garlic begins to sizzle, but do not let it brown.
2
Quickly add the coconut milk, raise the heat to medium-high, and boil the coconut milk for 30 seconds, or until it's a deep red-gold. Stir in 2 tablespoons of the fish sauce, or more to taste. Then mix in the sugar and salt and boil for 30 seconds, or until the dressing is thickened with glossy bubbles and is the color of light caramel.
3
Immediately scrape the dressing into a bowl to stop the cooking. Add the juice of half a lime. Rinse and dry the pan and keep it handy for reheating the dressing.
4
Toss the greens and cabbage and divide them among 4 dinner plates. Divide the scallions, pineapple, cashews, tofu, and mint among the plates, scattering them over the greens. Season the salads with salt and pepper to taste.
5
Warm the dressing in the pan to a bubble, then stir in the juice of 1/2 lime. Drizzle the warm dressing over each serving. Squeeze generous amounts of fresh lime juice over the salads and serve.

1124

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup expeller-pressed canola oil, 4 generous teaspoons coarsely ground Aleppo chile or other flavorful medium-hot to hot ground chile, 4 large garlic cloves, finely chopped, 11/3 cups coconut milk, or to taste, and more.

Yes, Cook The Book: Pineapple, Greens, And Tofu With Roasted Chile-Coconut Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Pineapple, Greens, And Tofu With Roasted Chile-Coconut Dressing

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