Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.