For a richer version, add a little olive oil.
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This crunchy, creamy salad has everything you want for a cookout.