saucy fried tofu or vaguely korean watercress-apple salad

from power vegetables (recipes below)

these recipes were so good! the tofu in particular is fantastic and i will make again. while you’re making one recipe, mind as well double the sauce and make both, then serve with rice.

MAKES 4 SERVINGS

SAUCE

1 garlic clove, minced

2 scallions, sliced

2 t gochugaru, or 1 t chili flakes

2 t maple syrup or sugar

2 T soy sauce

2 t sesame oil

TOFU

1 lb firm tofu

4 C neutral oil

SALAD

4 C neutral oil

2 T rice vinegar

2 t gochugaru, or 1 t chili flakes

2 t grated fresh ginger

2 bunches watercress

1 medium apple (Honeycrisp or Fuji), thinly sliced

1. Make the sauce: Whisk together the garlic, scallions, gochugaru, maple syrup, soy sauce, and sesame oil in a bowl. Set aside.

TO MAKE A DELICIOUS TOFU DISH

2. Cut the block of tofu into about 20 squares: cut it in half and then slice each half into 10 pieces. Transfer the cut tofu to a paper towel while you get to the next step-blotting extra water off will help with the frying, but it's not mission critical.

3. Heat the neutral oil in a pan over medium heat. Carefully lay as many tofu pieces in the pan as will fit in a single layer and cook until lightly browned, 5 to 7 minutes on each side. Continue until all the tofu is cooked.

4. Transfer the tofu to a serving plate and top with the sauce.

TO MAKE A DYNAMIC SALAD

2. Add the neutral oil, rice vinegar, additional gochugaru, and ginger to the bowl of sauce and whisk to combine.

3. Toss the watercress and apple in a large serving bowl and drizzle with the dressing until completely coated. Serve at once.