Pescatarian

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined work surface. Place several layers of paper towels on top, then place a separate heavy-bottomed pot (or pan) on top of  the paper towels. Set aside to release the excess liquid, at least 10 minutes. Remove the paper towels and transfer the drained tofu to a cutting board.

Meanwhile, wash and dry the fresh produce for bulk cooking. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; cut crosswise into 1/2-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Carefully add the eggs to the pot of boiling water and cook 9 minutes. Reserving the pot, drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs, then halve lengthwise.

Meanwhile, line a sheet pan with foil. Transfer the sweet potato pieces, pepper pieces, and onion wedges to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Meanwhile, line a separate sheet pan with foil. In a large bowl, combine the soy glaze, rice vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Transfer the carrot pieces and diced cabbage to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Transfer to the bowl of dressing; toss to coat.

In the pot used to cook the eggs, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to  17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Transfer to the bowl of dressed vegetables; stir to combine. Taste, then season with salt and pepper if desired. 

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Halve the pressed tofu crosswise, then cut each half lengthwise into 4 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the tofu pieces and cook, without stirring, 3 to 4 minutes, or until browned. Flip and cook 1 to 2 minutes, or until lightly browned and heated through. Turn off the heat. 

Wash and dry 2 cucumbers; small dice. Combine the mayonnaise, mirin, ketchup, diced cucumbers, and half the spice blend (you will have extra). Taste, then season with salt and pepper if desired.

Combine the barbecue sauce, 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Pick the oregano leaves off the stems; roughly chop the leaves. Combine the labneh, red wine vinegar, chopped oregano, and 1 tablespoon of olive oil. Taste, then season with salt and pepper if desired.

Wash and dry the remaining 2 cucumbers; small dice. Combine the cilantro sauce and diced cucumbers. Taste, then season with salt and pepper if desired.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 2 cooked tofu pieces

• 1 hard-boiled egg

Transfer the spiced  cucumber mayo to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 2 cooked tofu pieces

Transfer the spicy BBQ sauce to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 roasted vegetables

• 1/4 cooked shrimp

Transfer the Creamy Oregano Dressing to 2 small containers.

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished rice

• 1/4 cooked shrimp

Transfer the cucumber- cilantro sauce to 2 small containers.

Makes 2 servings:

Heat the finished tofu, rice, and egg in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spiced cucumber mayo and furikake.

Makes 2 servings:

Heat the finished tofu and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the spicy BBQ sauce and crispy onions.

Makes 2 servings:

Heat the finished shrimp and vegetables in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the labneh sauce and almonds.

Makes 2 servings:

Heat the finished shrimp and rice in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the cucumber-cilantro sauce.