Soba noodle salad with broccoli and spicy tofu

-adapted from Cooking Light, May 2011

8 oz firm tofu, drained and cut into .75 in slices
olive or peanut oil
soy sauce
hot chile sauce
8 oz broccoli, sliced lengthwise
1 bundle soba noodles (can substitute linguine, udon or other chewy noodles)
rice wine vinegar
1 T grated fresh ginger
1 t sesame oil
1/2 c thinly sliced radishes
2 T cashews or almond slivers, toasted.

Preheat oven to 350 and boil water for noodles. Marinate tofu in 2 T olive or peanut oil, 2 T soy sauce, 1 t Sriracha, for at least 15 minutes. Reserve marinade. Spread tofu out on baking sheet and bake until golden, about 10'.

While tofu bakes, cool noodles in boiling water until al dente or slightly firmer than al dente. One minute before noodles finish cooking, toss broccoli into cooking water. Plunge noodles and broccoli into ice water to stop cooking.

Combine tofu, noodles, broccoli, 3 T rice wine vinegar, ginger, sesame oil, radishes, 3 T olive or peanut oil, 1 t Sriracha, and reserved marinade. Top with nuts.

Lemon chicken soup with dumplings

-Cooking Light, Apr 2011

Make stock (or use instant):
Preheat oven to 425. Bake 2 lb chicken bones, 2 lg carrots, 2 celery stalks, 1 lg onion (halved) until browned (about '45).
Combine all with 3 qts water and bay leaf in stockpt. Bring to boil. Reduce heat and simmer gently 2 hrs. Strain, refrigerate, skim top. Add 1 t turmeric and 1/2 t salt.

Combine 1/4 t salt, 2/3 c matzo meal, 1 T chopped parsley, 2 T canola oil, 2 T water, 2 t grated lemon rind, .25 t black pepper, 2 lg beaten eggs. Cover and chill for 30'. Meanwhile, bring stock to simmer.

Moisten hands. Shape mixture into 1-inch balls and cook these dumplings in stock for 15 minutes. Add 1/2 lb chicken meat and cook 15' or until chicken is done. Cut chicken into thin slices.

Slowly add 1 cup hot stock to 1 egg, stirring constantly. Pour mixture slowly into soup. Add 2 T lemon juice and sprinkle with dill.