Instructions: 4 SERVINGS DAIRY-FREE

MEAL PLAN: Slice a small head of napa (Chinese) cabbage, place in a steamer basket and add red pepper flakes and dark sesame oil to taste. Cover and steam 8 minutes. Also cook some soba (buckwheat) noodles and toss with a little jarred Thai peanut sauce.

Note: Most baked marinated tofu is packaged in four pieces. If not, slice lengthwise into four equal slabs.

Make dipping sauce: In small bowl, mix all ingredients. Set aside.

In small skillet, heat 1 teaspoon oil over medium heat. Add garlic and cook, stirring, 30 seconds. Add ginger; stir well. Add scallions, bell peppers and tamari and cook until softened, about 3 minutes. Remove from heat and stir in 1/4 cup chopped cilantro. Set aside.

In large skillet, heat remaining 2 teaspoons oil over medium heat. Add curry powder and stir well. Add tofu slices in single layer and cook until golden, turning once, about 2 minutes per side. Remove to paper towels and drain.

Holding knife parallel to work surface, slice each piece of tofu horizontally about three-quarters of the way through. Place tofu on plates. Gently lift top of 1 piece of tofu and spoon some vegetable mixture over bottom portion. Replace top of tofu and sprinkle with additional chopped cilantro. Repeat with remaining tofu, vegetable mixture and cilantro. Serve with dipping sauce.

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