Score tofu with diagonal cuts and set aside. Using a wok, sauté green onions, minced garlic, and microplaned ginger in a little oil. When fragrant, add tofu blocks and pour water, soy sauce, sugar, and a dash of crushed red pepper flakes. Simmer, uncovered, until sauce has nearly evaporated. Serve with rice. This recipe is… Continue reading Soy-braised tofu
Tag: vegetarian
Afghan stewed pumpkin with yogurt and mint (kudu bourani)
This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)
Curried pea salad
This is a recipe from a colleague named Jeffrey. Mix 16 oz frozen baby peas, 8 oz of water chestnuts (drained, rinsed, and chopped), 3 oz of chopped almonds (here, I toasted slivered almonds and then food-processed them), and 1 ½ tsp curry powder (I used Jamaican curry) in a large bowl. Separately, mix 1 ½ tsp each… Continue reading Curried pea salad
Steamed broccoli tossed in lime vinaigrette
I made this for Daniel, who loves broccoli. Using a Chinese steamer, place bite-sized pieces of broccoli florets and stems (the latter trimmed of their outer layer) in a wide pan and place in one layer of the steamer. Cover with lid and bring to a boil, then let cook until broccoli is tender (approx.… Continue reading Steamed broccoli tossed in lime vinaigrette
Oven-roasted corn on the cob
This is such a simple recipe, but I had to share it with my corn-loving friends who don’t feel like boiling or steaming their corn. Preheat oven to 350, then place corn (husks and silk threads fully intact) directly on the oven rack (I used the middle rack to avoid risk of fire in my… Continue reading Oven-roasted corn on the cob
Pan-seared king oyster mushrooms
I came across this recipe at a Korean supermarket, where they were doing a cooking demonstration. Heat oil (sesame oil is recommended) in a sauté pan, then add king oyster mushroom (cut into slices). Season with salt and black pepper, and then let brown on each side. (May 2013)
Korean soy-braised potatoes (gamja jorim)
Peel yukon gold potatoes, cut into cubes, then soak in salted water for 10 minutes. Drain and set aside. In a large wok, mix 4 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp Chinese cooking wine, and minced garlic. Bring to a boil, then add potatoes, mixing so that potatoes are coated. While the mixture… Continue reading Korean soy-braised potatoes (gamja jorim)
Mixed baby green salad with candied walnuts and dried berries
I debated whether to post this, since it’s just a matter of throwing a few ingredientstogether, but it is quite tasty. Toss mixed baby greens with dried berries (blueberries and cherries), toasted pecans, and homemade candied walnuts (see separate post for candied walnuts earlier thismonth). Drizzle with balsamic vinegar and olive oil. (June 2013)
Southern Chinese buddhist vegetarian noodles
I made this dish for Kai, who loves cellophane noodles. Boil sweet potato noodles (aka cellophane noodles, or dang myun) until tender, then drain, rinse with cold water, and set aside. Heat oil in a large wok, then saute minced garlic and sliced onion until wilted. Add mungbean sprouts, Chinese long beans (here, green beans… Continue reading Southern Chinese buddhist vegetarian noodles
Afghan potato and two-bean salad (shour nahkud)
Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup… Continue reading Afghan potato and two-bean salad (shour nahkud)
