Month: December 2020

Vegetable Yaki Udon

12 ozUdon Noodles Sauce: 1 tablespoon oyster sauce (or vegetarian oyster sauce) 1 tablespoon soy sauce 1 teaspoon Shaoxing wine (or dry sherry) 1 teaspoon sugar 1 teaspoon sesame oil Stir Fry: 2 tablespoons peanut oil (or vegetable oil) 2 cloves garlic , minced 1/2 onion , diced 1 bell pepper , sliced 1/2 cup… Continue reading Vegetable Yaki Udon

Kung Pao Tofu

1 medium or small head cauliflower , cut into small florets 1 tablespoon peanut oil (or vegetable oil) 1/4 cup flour 1/4 cup milk (or non-dairy milk) 1/4 cup cornstarch 1/2 cup roasted peanuts 1 bell pepper , cut into 1” (2.5 cm) pieces 4 green onions , cut into bite-sized pieces (*Footnote 1) Sauce:… Continue reading Kung Pao Tofu

Chinese Eggplant and Garlic Sauce

2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1) 1 teaspoon salt 1 tablespoon cornstarch Sauce (*footnote 2): 1 tablespoon light soy sauce (or soy sauce) 1 tablespoon water 1/2 teaspoon dark soy sauce (*see footnote 3) 2 teaspoons sugar 1 teaspoon cornstarch Stir-fry: 2 1/2 tablespoons… Continue reading Chinese Eggplant and Garlic Sauce

Home Style Tofu with Peppers

1 block (14 oz/396 g) soft or medium firm tofu , cut into 1 cm thick triangles (Footnote 1) 1 cup vegetable oil , for deep frying 4 cloves garlic , sliced 1 ” (2.5 cm) ginger , thinly sliced into strips 3 green onions , cut into 1″ pieces, white and green parts separated… Continue reading Home Style Tofu with Peppers

General Tso’s Tofu

Tofu: 1 block (16 oz / 450 g) extra firm tofu (or medium firm tofu) 2 tablespoons soy sauce 1 tablespoon maple syrup (or agave nectar) 5 to 6 tablespoons cornstarch Sauce: 2 tablespoons Shaoxing wine (or dry sherry) 3 tablespoons Chinkiang vinegar 2 tablespoons soy sauce 2 tablespoons sugar 2 teaspoons cornstarch Stir fry:… Continue reading General Tso’s Tofu

Baked Crispy Tofu

1 (14 oz/ 396 g) extra firm tofu (or firm tofu) Batter: 1/2 cup soy milk (or other plant-based milk) 3 tablespoons Dijon mustard 1/4 cup all-purpose flour 2 teaspoons parsley , dried (or Italian seasoning blend) 1 teaspoon garlic powder 1 teaspoon salt Coating: 1 cup panko bread crumbs 1/4 cup cornmeal Serving options:… Continue reading Baked Crispy Tofu

Crispy Tofu with Garlic Sauce

Crispy tofu: 1 12-oz. / 340-g block extra firm tofu Salt Garlic sauce: 2 tablespoons soy sauce or tamari for gluten-free option 1/2 tablespoon sugar 1/4 cup water 1 teaspoon cornstarch 2 teaspoons vegetable oil 4 garlic cloves minced 1 green onion chopped (*Footnote 1) Optional Toasted sesame seeds for garnish Optional Sriracha sauce for… Continue reading Crispy Tofu with Garlic Sauce

Crispy Marinated Tofu

1 block (14 oz / 400 g) extra-firm or firm tofu Optional 3 to 4 green onions, coarsely sliced to fill the marinade (*Footnote 1), reserve green parts for garnish Vegetable oil for pan frying Marinade: 1/3 cup soy sauce 1/4 cup shaoxing wine (or dry sherry) 2 tablespoons sugar 3 tablespoons chili paste (or… Continue reading Crispy Marinated Tofu

Chinese Deviled Eggs

6 extra large eggs 5 tablespoons mayonnaise (or to taste) 1 heaping teaspoon wasabi or Chinese hot mustard (or to taste) 1/4 teaspoon rice vinegar 2 tablespoons zha cai Chinese pickled mustard greens, diced (Optional) 1 green onion , thinly sliced Chinese chili flakes (or your favorite chili sauce) To boil the eggs, fill a… Continue reading Chinese Deviled Eggs

Indian Gremolata

3/4 cup cilantro leaves, stemmed and finely chopped 1/4 cup mint leaves, stemmed and finely chopped 2 garlic cloves, minced 2 tablespoons lemon zest 2 tablespoons fresh lemon juice 2 teaspoons jalapeño, finely chopped 1/2 teaspoon cumin seeds, toasted and ground 1/2 teaspoon fresh ground black pepper 1/2 easpoon salt Mix all ingredients together and… Continue reading Indian Gremolata

Ideas for Egg Lunches: all’Amatriciana

1/2 pound of unsliced pancetta or prosciutto 3 tablespoons olive oil 1 medium red onion, peeled and coarsely chopped 1 1/2 pounds canned tomatoes, preferably imported Italian 1/2 teaspoon hot red-pepper flakes Salt and freshly ground black pepper 1/2 cup freshly grated pecorino, romano or Parmesan cheese Cut the pancetta or prosciutto into chunks less… Continue reading Ideas for Egg Lunches: all’Amatriciana

Bucatini all’Amatriciana

1/2 pound of unsliced pancetta or prosciutto 3 tablespoons olive oil 1 medium red onion, peeled and coarsely chopped 1 1/2 pounds canned tomatoes, preferably imported Italian 1/2 teaspoon hot red-pepper flakes Salt and freshly ground black pepper 1 pound dried bucatini or perciatelli 1/2 cup freshly grated pecorino, romano or Parmesan cheese Cut the… Continue reading Bucatini all’Amatriciana

Gruyere Puff

3 large eggs 1/2 cup whole milk 1/2 cup all-purpose flour 1/2 teaspoon kosher salt Freshly ground black pepper 3/4 cup grated Gruyère cheese (about 3 ounces) 3 tablespoons unsalted butter Coarse sea salt, for sprinkling Heat oven to 400 degrees. Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in… Continue reading Gruyere Puff

Ancho-Lime Butter

2 stemmed and seeded ancho chiles 4 ounces softened unsalted butter 2 tablespoons minced fresh chives 2 teaspoons lime zest 2 teaspoons kosher salt 1 grated garlic clove 1/2 teaspoon crushed red pepper 1/2 teaspoon freshly ground black pepper Toast ancho chiles in a small skillet over medium, turning often, until they start to blister,… Continue reading Ancho-Lime Butter

Roasted Chili Butter (for Grilled Vegetables)

5 red Fresno chiles or jalapeños 1/2 teaspoon minced Scotch Bonnet chile or 1/4 teaspoon cayenne pepper 1 stick unsalted butter, softened 2 tablespoons minced chives Light a grill or preheat a grill pan. Grill the Fresno chiles over high heat, turning, until blackened and softened, 4 to 5 minutes. Transfer the chiles to a… Continue reading Roasted Chili Butter (for Grilled Vegetables)

Grilled Tenderloin and Toast with Ancho-Jalapeno Butter

2 sticks unsalted butter, softened 2 medium shallots, minced 2 jalapeños, minced 3 teaspoons ancho chile powder Kosher salt 2 tablespoons dark brown sugar 1 tablespoon sweet smoked paprika 1 teaspoon freshly ground pepper One 2 1/2-pound beef tenderloin, tied 8 thick slices of crusty bread Set up a grill for indirect grilling, with the… Continue reading Grilled Tenderloin and Toast with Ancho-Jalapeno Butter

Parmesan Corn Butter

1 ear of corn, shucked 1 stick unsalted butter, at room temperature 1/4 cup freshly grated Parmigiano-Reggiano cheese 1 teaspoon finely grated lime zest 1 tablespoon fresh lime juice Kosher salt Grilled fish, chicken steak, or vegetables for serving In a large cast-iron skillet, cook the corn over high heat, turning, until charred in spots,… Continue reading Parmesan Corn Butter

Bucatini Cacio e Pepe with Cherry Tomatoes

1 pound bucatini, broken in half 6 tablespoons extra-virgin olive oil 1 tablespoon very coarsely ground black pepper 1 tablespoon very coarsely ground white pepper 1 cup coarsely chopped cherry tomatoes 1 3/4 cups freshly grated Pecorino Romano cheese (6 ounces) Salt Cook the bucatini in a large pot of boiling, salted water until al… Continue reading Bucatini Cacio e Pepe with Cherry Tomatoes

Cacio e Pepe with Butter and Broccoli Rabe

4 ounces unsalted butter, softened 1 cup freshly grated Pecorino Romano cheese 2 tablespoons freshly ground black pepper 1 teaspoon kosher salt, plus more for seasoning 1 pound broccoli rabe, trimmed and chopped 1 pound dried spaghetti Mash softened butter with cheese, black pepper, and 1 teaspoon kosher salt. Roll butter in parchment; freeze until… Continue reading Cacio e Pepe with Butter and Broccoli Rabe