Oh March. You giveth a glimpse of spring and you taketh away. Today it’s 30 degrees in NYC.
So this month’s recipes continue to lean comforting, while bringing a little lightness and brightness in flavor. There’s a playful Tempeh Manchurian, inspired by Indo-Chinese restaurant classics and tossed in an addictive chile-garlic sauce. A Steel-Cut Oats Risotto with Leeks, Peas and Kale, creamy but lifted with fresh herbs and lemon. And a Coconut Curry Noodles with Tofu, a one-pot dish that delivers everything you want on a cold weeknight or a cozy weekend.
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And now, here’s what’s on the menu this month.
Tempeh Manchurian
In high school, I went out with a group of friends for Indo-Chinese food at a local restaurant. We ordered what was officially listed as Vegetable Balls in Hot Garlic Sauce, along with the usual accompaniments of fried rice and Schezwan noodles. Our gangly young waiter nervously repeated the order back to a table full of giggly teenage girls and, in his flustered state, announced: “Vegetable Galls in Hot Barlic Sauce.”
Of course, this kept us in peals of laughter through the meal and forever changed the way this dish would live in my memory.
This version stays true to the spirit of the dish: crisp vegetable balls (‘manchurian’) tossed in a glossy, punchy hot garlic sauce that’s equal parts spicy, tangy, and addictive. I add tempeh to the vegetable mixture here, confident that any bitterness melts away once it meets that bold sauce. Serve it the classic way with fried rice or noodles, or spoon it over plain white rice or quinoa for a satisfying weeknight meal.
Steel-cut Oats Risotto w/ Leeks, Peas & Kale
Spring forward with this grounding yet lively risotto, flavored with leeks, fresh mint, and lemon. Sweet green peas add punctuation, making it perfect for that moment of the year when winter hasn’t quite left but you start to glimpse warmer days ahead.
This dish is inspired by the late Chef Floyd Cardoz, one of the most gifted Indian chefs of our time and a master at crossing culinary genres. Years ago, I watched him make a steel-cut oats risotto on Top Chef Masters, and the idea stayed with me. A simple but brilliant way to rethink a familiar grain.
Coconut Curry Noodles w/Tofu
I keep coming back to this one-pot dish, no matter the season. There’s something about the combination of coconut milk, warm curry spices, and noodles that feels instantly comforting, yet never heavy.
The broth tastes like something that’s been simmering all day, brightened with fresh cilantro and the heat of ginger, garlic and serrano pepper. As the cabbage braises, it softens and soaks up all that flavor, turning silky and sweet. Tofu adds substance and protein, while the noodles make the whole bowl deeply satisfying.
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