Ingredients:
For Tofu:
one package extra-firm tofu (around 14 oz)
2 tablespoons each white and black sesame seeds
1/3 cup panko bread crumbs
salt and pepper
1 egg
¼ cup of Dark Toasted Sesame Oil

Drain tofu:
Weigh the tofu down from the top by placing a second bowl on top of the tofu and filling it with some canned food or other heavy items. Place in the fridge to drain for 15 minutes at least. The better-drained the tofu, the crisper it will fry. Slice the drained tofu into thick slices, about 3/4-inch. Toss panko and sesame seeds together in a small, shallow dish with some salt and pepper. In another small, shallow dish, lightly beat egg and season with salt and pepper. Dredge tofu slices first in egg mixture and then in panko mixture, making sure to get all six sides coated. Set aside in a single layer on a plate.

Meanwhile, heat a tablespoon or two of oil in a large, non-stick skillet over medium-high. Once a drop of water will sizzle and dance across the pan, gently place the tofu slices in to cook without touching each other. Give them 3 – 4 minutes per side, watching for panko to crisp and brown, then flip and repeat. Remove to a paper-towel lined plate to drain before serving.

For Noodles:
1/2 bag of Pasta Mama Pasta
1 large cucumber, peeled, halved and seeded (use a spoon to scrape out the seeds)
2 medium carrots, peeled
1 cup (about 1/8 head) thinly shredded purple cabbage
1 bunch scallions, sliced

Cook the noodles according to package directions. These delicate noodles do not need to cook in a rolling boil, and don’t cook as long as the usual egg pastas, just as a heads up. Drain, then rinse with cold water. Run the cucumbers and carrots through the julienne blade on a mandoline to produce noodle shapes, or slice thinly, stack, and cut into long, thin matchsticks. Toss noodles, cucumber, carrots and cabbage together in a large bowl with the remaining sesame oil to taste. Serve immediately, or chill in the fridge for later.

To enjoy, top with piping-hot, crisp tofu and garnish with scallions.
Serves 4-6

“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes.  It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”

Ingredients:  
2 lbs Yukon Gold Potatoes

1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste

Set a large pot of water on stove on high to boil.  Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water.  Cut potatoes into big chunks, set aside in large bowl.  Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat.  (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste.  Can be served warm, at room temperature, or chilled.