We accidentally purchased pre-cut tofu (cubed extra firm tofu in 2" dice), so we tried making it crispy. We followed this recipe generally, except we increased the oven temp to 425: https://www.gimmesomeoven.com/baked-tofu/ Because we planned to use this as a neutral topping for Japanese curry rice, we omitted seasonings and used only cornstarch and olive… Continue reading Crispy baked cubed tofu
Tag: asian
Chinese chicken and shiitake mushroom soup
We tried this recipe: https://www.simplyrecipes.com/recipes/chicken_soup_with_ginger_and_shiitake_mushrooms/ Our modifications: first, instead of chicken thighs, we used ½ chicken, which we carved into standard pieces (breast, thigh, drumstick) and did not cut into the bones. Our inspiration was this recipe: https://www.chinasichuanfood.com/chicken-mushroom-soup/ Second, I guestimated that 1 oz = 12 dried shiitakes, which we soaked in 3 cups boiling… Continue reading Chinese chicken and shiitake mushroom soup
Vietnamese grilled chicken skewers
We followed a bun recipe from Andrea Nguyen’s Vietnamese Food Any Day cookbook, but we served it with green leaf lettuce, cucumber, spearmint, red cabbage, and jasmine rice instead of thin rice noodles. First, start with 1 ¼ lb boneless, skinless chicken thighs. Using paper towel, pat until bone-dry, trim off fat, and then cut… Continue reading Vietnamese grilled chicken skewers
Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
We tried this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with minor modifications: first, cut 2 lb boneless, skinless chicken thighs (we used 2 thighs and 2 drumsticks) into bitesized pieces, then marinate for at least 1 hour in 1 ½ Tbsp oyster sauce, 3 ½ Tbsp soy sauce (we reduced to 3 Tbsp),… Continue reading Filipino sautéed garlic chicken with mushrooms (chicken salpicao)
Filipino chicken tamarind soup (sinampalukang manok)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with some modifications. First, we cut 3 lbs chicken quarters (2 chicken quarters and 1 chicken thigh), skin removed. We left the skinned drumsticks intact, and we skinned and deboned the thighs, cutting them into bite-sized pieces. We lightly seasoned with salt, and we… Continue reading Filipino chicken tamarind soup (sinampalukang manok)
Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
We followed this recipe from Liza Agbanlog’s Quintessential Filipino Cooking cookbook, with modifications: first, cut two boneless, skinless chicken breasts into thin strips, mix with 1 tsp soy sauce, cover, and place in fridge. Second, cook 8 oz sweet potato cellophane noodles as directed (until al dente), then drain, rinse with cold water, and set… Continue reading Filipino sauteed cellophane noodles with chicken and vegetable (sotanghon guisado)
Vietnamese-style iced coffee
I figured out a shortcut recipe. It’s not authentic, but it tastes pretty close. Brew 12 oz of your strongest roast coffee (we use either Lavazza Classico or Trader Joe’s Laos Bolaven Plateau). Spoon 2 tsp to 1 Tbsp sweetened condensed milk (we recommend Longevity brand) into a 2-cup measuring cup. Pour the hot coffee… Continue reading Vietnamese-style iced coffee
Vegetarian dan dan noodles
We adapted our beloved meat-based dan dan noodle recipe to create a vegetarian version. We kept the noodle seasoning the same, but we changed the topping from minced pork (or minced turkey) to freeze-dried tofu crumbles and dried shiitake mushrooms. Here’s a breakdown of the topping and the noodles. 1) The topping: Inspired by Andrea… Continue reading Vegetarian dan dan noodles
Concord grape jam
Our friend Leah gifted us kyoho grapes, a type of Concord grape commonly found in Japan and Korea. We tried this recipe: https://www.seriouseats.com/recipes/2011/09/concord-grape-jam-recipe-grape-jelly.html Our modifications: because we had 3 ½ cups grapes (not 8 cups), we roughly halved the recipe. For the sugar, we reduced to 1 cup citrus-infused granulated sugar and 1 ¼ cups… Continue reading Concord grape jam
Frozen tofu chunks for later use
When defrosted, these will become tofu crumbles - and good vegetarian substitutes for ground pork - in recipes such as vegetarian ma po tofu or vegetarian dan dan noodles. We tried this method by Andrea Nguyen: https://www.thekitchn.com/leftover-tofu-freeze-it-for-later-167830 We used Whole Foods extra firm tofu. After handpressing the 14 oz tofu brick with paper towels, we… Continue reading Frozen tofu chunks for later use
Cooking Adventures 