One (14- to 16-ounce) package extra-firm tofu 1 tablespoon soy sauce, tamari or liquid aminos 1 tablespoon toasted sesame oil or oil of your choice 1/2 teaspoon fine salt, divided Pinch freshly ground white or black pepper 2 tablespoons cornstarch, divided 1 to 2 teaspoons finely grated orange zest 6 tablespoons fresh orange juice (from… Continue reading Air Fryer Orange Tofu
Category: Lunches
Puta (Bhutanese Buckwheat Soba)
Cooked buckwheat soba Oil Sliced onions Sliced jalapenos Eggs Salt and sichuan pepper to taste After noodles are cooked, pour noodles in a large bowl. Heat oil in a separate sauce pan. Once oil is hot enough, fry the onions, and chilies to make the sauce. Egg is an option to add to the stir… Continue reading Puta (Bhutanese Buckwheat Soba)
Shallot Oil Noodles with Lemongrass and Galanga
Aromatics 5.5 oz Asian shallots (see notes) 1 tbsp minced lemongrass 1/2 tbsp minced galangal (see notes) 1 tsp minced garlic 3 tbsp neutral oil (avocado, safflower, vegetable, etc.) Noodles 5.5 oz dry noodles , I used guan miao or knife cut noodles 1 tbsp vegetarian oyster sauce 2 tsp dark mushroom soy sauce ,… Continue reading Shallot Oil Noodles with Lemongrass and Galanga
Quick Spicy Miso Noodles
Sauce 1 heaping tbsp white miso paste or other miso paste (see notes) 1 tbsp plain peanut butter or Chinese sesame paste 1 tbsp toasted sesame oil 1/2 tbsp chili garlic sauce , adjust according to desired spice (see notes for sub) homemade recipe here 1/2 tbsp soy sauce 1 tsp dark soy sauce optional… Continue reading Quick Spicy Miso Noodles
Basil and Tofu Noodles with Garlic-Chili Sauce
Noodles 1/2 lb block extra firm tofu 3.5 oz dry noodles of choice I used wheat flour noodles, similar here 2 tbsp oil for cooking 2 garlic cloves minced 1/2 cup packed thai or holy basil leaves Salt and pepper to taste Bird’s eye chili optional for serving Noodles Sauce 2 tbsp soy sauce 2… Continue reading Basil and Tofu Noodles with Garlic-Chili Sauce
Basil and Garlic Oil Noodles
Noodles 5 oz dry noodles of choice , I used 2 instant ramen ‘bricks’ Basil and Garlic Oil 1/2 packed cup fresh basil leaves , I used a mix of Thai and holy basil 1 tbsp minced garlic 2 small Asian shallots or 1/4 regular shallot finely diced 1.5-2 tbsp soy sauce adjust to taste… Continue reading Basil and Garlic Oil Noodles
Spicy Garlic Udon Noodles with Tofu
Noodles 14 oz instant fresh udon noodles (I used 2 packets, see notes) Sauce 1 tbsp gochugaru or other chili powder (see notes) 1 tbsp vegetarian mushroom oyster sauce or stir-fry sauce 1 tbsp soy sauce 1 tbsp sugar or to taste 1 tsp sesame seeds 1 tbsp sesame oil 1 tbsp water Minced Tofu… Continue reading Spicy Garlic Udon Noodles with Tofu
Hoisin Chili Oil Noodles
Hoisin Chili Oil 2 tbsp hoisin sauce plus more to taste if needed 4 cloves garlic minced 1-3 tsp chilli powder , I used Gochugaru or Korean chili powder (adjust according to desired heat, see notes) 1/2-1 tsp ground szechuan pepper , great for that additional heat and numbing spice but optional Bunch of fresh… Continue reading Hoisin Chili Oil Noodles
Scallion Oil Gochujang Noodles
SCALLION OIL 3 scallions or green onions 1/4 cup neutral oil – like avocado, vegetable, sunflower, etc. 2-3 tsp soy sauce adjust to taste 1 tbsp gochujang 1 tsp dark soy sauce , optional for colour 2 tsp sugar NOODLES 5 oz dry wheat noodles of choice , I used 2 ramen ‘bricks’ with no… Continue reading Scallion Oil Gochujang Noodles
Ginger and Scallion Oil Noodles
Ginger Scallion Oil 1 packed tbsp minced ginger (25 g) 1 scallion finely chopped/minced (around 1/2 cup) 2 tbsp dark mushroom soy sauce , optional for colour 1 tbsp soy sauce , or more to taste (sub tamari for GF option) 1/4 tsp salt , or to taste 1 tbsp sugar 1/4 tsp Chinese 5… Continue reading Ginger and Scallion Oil Noodles
Quick Chili-Garlic Noodles
Noodles 100 g dry wheat noodles , I used wide wheat noodles or ‘Kuan Miao Sliced Noodles’ to be exact 2 small heads of bok choy or other greens of choice 3 tbsp neutral oil see notes 1 tbsp chili flakes or chili powder such as gochugaru, feel free to add more or less according… Continue reading Quick Chili-Garlic Noodles
Orange Hoisin Meatballs with Bok Choy
Meatballs: 1 lb. ground pork, chicken, turkey or beef 3 Tablespoons flour 2 Tablespoons soy sauce 1 Tablespoons hoisin sauce 1 teaspoon fresh ginger, minced or 1 teaspoon ginger paste 2 cloves garlic, minced Pinch red pepper flakes Zest of 1/2 orange Salt and pepper, (note that soy sauce does add some saltiness) Sauce: 2… Continue reading Orange Hoisin Meatballs with Bok Choy
Sous Vide Ancho Chile Shrimp with Cilantro Lime Cauliflower Rice
Prep Time: 00:15 Recipe Time: 00:30 Temperature : 130F / 54.4C 1 lb peeled and deveined shrimp 2 tablespoons ancho chile powder 2 tablespoons avocado oil 10 oz riced cauliflower 1 bunch cilantro, chopped 1 lime, quartered 2 tablespoons GHEE/clarified butter Kosher salt Black pepper Set your Anova Sous Vide Precision Cooker to 130ºF /… Continue reading Sous Vide Ancho Chile Shrimp with Cilantro Lime Cauliflower Rice
Sous Vide Gochujang Shrimp
Prep Time: 00:15 Recipe Time: 00:30 Temperature : 135F / 57.2C 1 pound large shrimp (16-20 per pound), peeled and deveined 3 tablespoons gochujang 1 tablespoon honey 1 tablespoon mirin 1 tablespoon soy sauce 2 tablespoons thinly sliced scallions Set the Anova Sous Vide Precision Cooker to 135°F (57°C). In a small bowl, whisk together… Continue reading Sous Vide Gochujang Shrimp
Sous Vide Shrimp Cocktail
Prep Time: 01:10 Recipe Time: 00:30 Temperature : 135F / 57.2C 1 pound jumbo shrimp (16-20), peeled and deveined, with tails left on Cocktail sauce, for serving Set the Anova Sous Vide Precision Cooker to 135°F (57°C). Place the shrimp in a large zipper lock or vacuum seal bag. Seal the bag using the water… Continue reading Sous Vide Shrimp Cocktail
Sous Vide BBQ Pork
For a boneless or bone-in pork shoulder: 165°F for 18 – 24 hours for pull-apart tender pork 145°F for 18 – 24 hours for pork that is tender but still sliceable Optional spice rub: 1/4 cup / 50g Paprika 1/4 cup / 50g Dark brown sugar 3 tbsp / 35g Kosher salt 1 tbsp /… Continue reading Sous Vide BBQ Pork
Sous Vide Basics: Chicken
Chicken breasts (bone on or boneless): Tender and juicy for cold chicken salad, 150 for 1 to 4 hours Very soft and juicy, served hot, 140 for 1 1/2 to 4 hours Juicy, tender, and slightly stringy, served hot, 150 for 1 to 4 hours Traditional, juicy, firm, and slightly stringy, served hot, 160 for… Continue reading Sous Vide Basics: Chicken
Sous Vide Soy Eggs
Prep Time: 24:15 Recipe Time: 00:45 Temperature : 145F / 62.8C 2 pods star anise 20g (2 inches) ginger, unpeeled and thinly slices 1 scallion, roughly chopped 2 cups low-sodium chicken stock 1 cup water 1/2 cup Shaoxing wine 15g rock sugar (about a 1- by 1- by 1/2-inch piece) 1/3 cup Chinese light soy… Continue reading Sous Vide Soy Eggs
Sous Vide Basics: Eggs
Perfectly Runny Yolk Eggs Prep Time: 00:00 Recipe Time: 00:14 Temperature : 167F / 75C Carefully lower egg(s) in shell into 167F (75C) water and allow to cook for 14 minutes. Quickly remove after 14 minutes and immediately submerge in an ice bath for 15 seconds to stop the egg(s) from continuing to cook. Remove… Continue reading Sous Vide Basics: Eggs
Vietnamese Tomato Egg Drop Soup (Canh Trung Ca Chua)
2 tablespoons vegetable oil 2 tablespoons minced garlic 2-3 cups diced tomatoes 1 quart water (or half amount unsalted stock of your liking and half amount water) 2 teaspoons granulated sugar 1 teaspoon sea salt 1/2 teaspoon chicken bouillon stock powder 1/2 teaspoon fish sauce 2 beaten eggs 3-4 sprigs of cilantro or 1 green… Continue reading Vietnamese Tomato Egg Drop Soup (Canh Trung Ca Chua)