Soy and Scallion Tofu Bowl

January 5, 2022 Belinda

Serves 2-4

1 14-oz. block firm or extra-firm tofu, drained
2 Tbsp. vegetable oil
2 garlic cloves, smashed
1 Tbsp. toasted sesame seeds, plus more for serving
1 tsp. Aleppo-style pepper or ½ tsp. crushed red pepper flakes, plus more for serving
3 scallions, chopped into 1″ pieces
3 Tbsp. soy sauce
2 Tbsp. mirin (sweet Japanese rice wine) or 1 Tbsp. pure maple syrup
2 Tbsp. unsalted butter
Cooked white rice (for serving)

Squeeze the tofu over a bowl to expel as much water as possible (don’t worry if it starts to break apart). Grate on the large holes of a box grater; set aside.

Heat the oil and garlic in a large nonstick skillet over medium. Cook, turning once, until garlic is golden, about 3 minutes. Add 1 Tbsp. sesame seeds and 1 tsp. Aleppo-style pepper and cook, stirring, until fragrant, about 30 seconds. Add tofu, increase heat to medium-high, and cook, tossing occasionally and breaking tofu apart with a wooden spoon, until it begins to crisp in spots, about 5 minutes. Stir in scallions, soy sauce, mirin, and butter and cook until liquid is almost completely evaporated, about 3 minutes.

Divide rice among shallow bowls and spoon tofu mixture over; top with more sesame seeds and Aleppo-style pepper.

Accompaniments · Asian flavors · Vegan

Extra crispy tofu

January 5, 2022March 21, 2022 Belinda

This method gives your tofu an incredible golden crust with just the right amount of crunch and it’s really easy to make.
A quick marinade, a toss in cornstarch, then 30 minutes in the oven gives you deliciously crispy tofu with a little sweet-and-savory flavor.

You can customize the marinade based on your preferences or mood. Feel free to add any seasonings you like, swap out the maple syrup for a little more sesame oil, use teriyaki sauce, or try BBQ sauce for a smoky, tangy tofu.
To get truly crispy baked tofu, you need to drain out as much moisture as possible. Drain and press the tofu before adding it to your marinade. After marinating, drain as much of the excess marinade from the tofu as you can.

Since tofu absorbs, work quickly to cover every side of each cube in marinade before you let them rest in the marinade. Every side should be covered so that the cornstarch can stick well.

16 oz extra firm tofu, drained and pressed to get out as much as liquid as possible. Then cube in 1″ cubes.
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tsp sesame oil
3-6 tbsp cornstarch

Preheat oven to 400° F

To get truly crispy baked tofu, you need to drain out as much moisture as possible. Drain and press the tofu under weights for about 30-45 mins before cubing it and adding it to your marinade. After marinating, drain as much of the excess marinade from the tofu as you can.
Add the tofu cubes, tamari, maple syrup, and sesame oil to large bowl. Mix until well combined. Let rest in bowl at least 5 minutes.
Drain the tofu.
Transfer ⅓ of the tofu cubes to a zippered freezer bag. Add 1-2 tablespoons cornstarch. Toss to coat.
Repeat with the remaining tofu and cornstarch, adding more cornstarch as needed.

Spray a baking sheet with plenty of cooking spray, or line with parchment paper. Place the tofu cubes on the baking sheet.
Bake 15 minutes at 400°F.
Remove from oven and flip each tofu cube over. Return the baking sheet to the oven and bake another 15 minutes or until golden brown.
Remove from the oven.
Serve hot next to a small bowl of marinade

Asian flavors · Dairy-free · Pasta

THE BEST Sesame Soba Noodles

December 2, 2021December 2, 2021 Belinda

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.
And even better, you can serve it hot or cold.

Serves 4-6

10 oz soba or buckwheat noodles
1/3 cup double fermented soy sauce
2 tbsp rice vinegar
3 tbsp toasted sesame oil
1/4 tsp freshly ground black pepper
1 tbsp sugar
1 tbsp canola oil
2 cups green onions chopped in 1/4-inch pieces
1/2 cup green onions minced
3 tablespoons toasted sesame seeds

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

Asian flavors · Dairy-free · Do-ahead · Holiday Food · Soup

Slow-Cooker Curried Sweet Potato Soup With Coconut and Kale

November 7, 2021September 7, 2022 Belinda

This creamy Thai-inspired soup is all about balance: When the contrasting flavors are in harmony, it is outrageously delicious. (It is also vegan if there’s no fish or shrimp in your curry paste.) Supermarket curry pastes are a great shortcut to flavor for weeknights, but salt and spice levels can vary greatly among brands. So taste at the end, and adjust: You may need to add curry paste, sugar or lime juice to your liking. Chile-lime flavored peanuts, available at some grocery stores, are particularly good for topping — snap them up if you happen to see them. Otherwise, roasted salted peanuts will work beautifully.
Recipe by Sarah DiGregorio for the New York Times

Serves 6

2 ½ lbs sweet potatoes, peeled and cut into 1- to 2-inch chunks
1 medium yellow or red onion, chopped
5 large garlic cloves
2 tbsp coconut oil, preferably unrefined virgin
2 tbsp packed light brown sugar
1 tsp turmeric
½ tsp kosher salt, plus more to taste
1 (4-oz) jar red curry paste (1/2 cup)
1 (13-oz) can full-fat coconut milk
1 cup smooth peanut butter
Juice of 1 lime, plus more to taste
5 oz/1 medium bunch baby kale or spinach, stemmed and chopped

Combine the sweet potatoes, onion, garlic, oil, sugar, turmeric and salt in a 5- to 8-qt slow cooker. Add more than half of the jar of curry paste (about 1/3 cup) and 1 cup of water or broth. Stir to combine all the ingredients and cook on low until the potatoes are quite tender, about 8 hours.
Add the coconut milk, peanut butter, remaining curry paste and 2 1/2 cups water to the slow cooker.
Using an immersion blender, purée the soup until it is uniformly creamy.
Add the lime juice and the kale, and stir to combine. Cook on low until the greens are wilted and tender, about 10 minutes. Stir in more warm water/broth if you would like a looser texture.
Taste and add more lime juice or salt if necessary.
Serve in bowls with peanuts on top.

Asian flavors · Dairy-free · Fish · Gluten Free

Indian-style salmon

October 14, 2021 Belinda

A beautiful, subtle salmon dish using the milder Indian spices, sweetened with tomatoes and coconut milk. You will love it and the sauce complements the salmon beautifully.

Recipe by The Gangotra family from Family Cooking Showdown on the BBC.

Serves 4

3 tbsp vegetable oil
2 large onions, finely chopped
4 large garlic cloves, crushed
5cm/2inch fresh root ginger, finely grated
1 heaped tsp ground coriander, freshly ground from seeds, if possible
2 heaped tsp garam masala
10 curry leaves, dried are fine if you can’t find fresh but don’t omit them. (I bought mine on Amazon)
3 tbsp palm sugar (available from Asian grocers) or light brown sugar
400g/15oz can full-fat coconut milk
3 large limes, juice only
5 good-sized vine-ripened tomatoes, chopped and blended
700g/1lb 9oz skinless salmon fillet, cut into 2cm/¾in-wide finger-length pieces
3 tbsp grated creamed coconut, to garnish (optional, bug you can buy this on Amazon and keep in the fridge)
handful fresh cilantro, chopped, to garnish
freshly steamed basmati rice, to serve

Heat the oil in a heavy-bottomed saucepan over a low heat. Add the onions and fry for 15 minutes, or until soft and starting to turn golden.

Add the garlic, ginger, ground coriander, garam masala and curry leaves and cook for 1 minute. Add the palm sugar, coconut milk, lime juice and blended tomatoes and cook for 10–15 minutes, or until slightly reduced.

Add the salmon and gently poach for 5–6 minutes.

Serve with steamed basmati rice if desired, garnished with coconut cream and fresh cilantro.

Asian flavors · Dairy-free · Gluten Free · Vegan · Vegetable sides

Asian roasted carrots and broccoli

October 9, 2021October 9, 2021 Belinda

Super simple, quick, and easy, packed with so much flavor with such a short ingredient list and just 5 min prep!

Recipe from food blog “Damned Delicious”

Serves 4

3 tbsp reduced sodium soy sauce
1 tbsp brown sugar, packed
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp Sriracha, or more, to taste
16 oz baby peeled carrots
1 tbsp olive oil
3 cloves garlic, minced
16 oz broccoli florets (about 3 cups)
2 tsp sesame seeds, lightly toasted in a frying pan

Preheat the oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar and Sriracha; set aside.
Place the carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic.
Place into the oven and bake for 20-25 minutes, or until tender. Stir in the broccoli during the last 7-10 minutes of cooking time.
Stir in the soy sauce mixture and gently toss to combine.
Serve immediately, garnished with sesame seeds, if desired.

Asian flavors · Do-ahead · Icecream · Vegan

Vegan golden-spiced Ice Cream

October 8, 2021September 7, 2022 Belinda

A wonderful “Winter warmer” creamy, coconut-based ice cream.
Ground turmeric, cinnamon, black pepper, ginger, and cardamom bring plenty of rich, warm flavor to this insanely delicious ice cream.
Recipe from “Minimalist Baker” food blog

2 14-ounce cans full-fat coconut milk (2 cans yield ~3 1/2 cups or 840 ml // sub coconut cream for even creamier ice cream!)
4 quarter-size slices fresh ginger
1/4 cup maple syrup (sub up to half with organic cane sugar // plus more to taste)
1 pinch sea salt
2 tsp ground turmeric
1/2 tsp ground cinnamon
1/8 tsp black pepper
1/8 tsp cardamom (optional)
1 tsp pure vanilla extract
2 Tbsp olive oil (optional)
1/4 cup chopped candied ginger (optional)

The day or night before, place your ice cream churning bowl in the freezer to properly chill.
Add coconut milk/cream, fresh ginger, maple syrup, sea salt, turmeric, cinnamon, pepper, and cardamom (optional) to a large saucepan and heat over medium heat.

Bring to a simmer (not a boil), whisking to thoroughly combine ingredients. Then, remove from heat and add vanilla extract. Whisk once more to combine.
Taste and adjust flavor as needed, adding in more turmeric for intense turmeric flavor, cinnamon for warmth, maple syrup for sweetness, or salt to balance the flavors.

Transfer mixture (including the whole ginger slices) to a mixing bowl and let cool to room temperature. Then cover and chill in refrigerator overnight, or for at least 4-6 hours.

The following day, use a spoon (or strainer) to remove the ginger. At this time, you can also add olive oil for extra creaminess by whisking in thoroughly to combine (optional).
Add to ice cream maker and churn according to manufacturer’s instructions – about 20-30 minutes. It should look like soft serve.
While it’s churning, chop up your candied ginger (optional). In the last few minutes of churning, add in the ginger to incorporate.
Once churned, transfer the ice cream to a large freezer-safe container (such as a parchment-lined loaf pan) and use a spoon to smooth the top.

Cover securely and freeze for at least 4-6 hours or until firm. Set out for 10 minutes before serving to soften, and use a hot ice cream scoop (warmed in hot water) to ease scooping.
Will keep in the freezer for up to 10 days or more, though best within the first 7 days.
Enjoy this as a lighter dessert with some serious health benefits!

Asian flavors · Baking · Breakfast · Do-ahead · Holiday Food

Triple ginger muffins

October 4, 2021September 7, 2022 Belinda

A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days — if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Recipe by Lidey Heuck for the New York Times

1 cup/201 grams granulated sugar
½ cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
¾ cup whole milk
¼ cup molasses
1 tbsp finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 tsp baking powder
1 tsp ground ginger
1 tsp kosher salt (Diamond Crystal)
¾ cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

Heat the oven to 375 degrees and line a standard muffin tin with paper liners.

In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to over-mix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.

Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed.

Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Asian flavors · Dairy-free · Gluten Free · Meat · Soup

Pork noodle soup with ginger and toasted garlic

October 3, 2021 Belinda

This soup, based mostly on pantry staples, can be made with a variety of proteins, noodles and greens depending on what you have on hand. Snow pea leaves are exceptional here, which can be found in many Asian grocers year-round, but spinach, Swiss chard or other dark leafy green would work well. Don’t skip the raw onion, the soup’s finished complexity depends on it.

Recipe by the wonderful Alison Roman

Serves 6
3 tbsp neutral oil, grapeseed, vegetable or canola
8 garlic cloves, thinly sliced
1 lb ground pork
1 ½ tsp red-pepper flakes, plus more to taste
Kosher salt and black pepper
4 cups chicken broth
3 tbsp soy sauce or tamari, plus more to taste
1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped
1 tbsp finely grated fresh ginger (from about a 1 1/2-inch piece)
6 oz rice noodles (thick- or thin-cut), cooked and drained
½ medium red, yellow or white onion or 3 scallions, thinly sliced
1 cup cilantro, leaves and tender stems, coarsely chopped

Heat vegetable oil in a large, heavy-bottomed pot over medium.
Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.
Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.
Add chicken broth, soy sauce and 4 cups water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. (Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want.) Add pea leaves, half of the onion slices, and all of the ginger. Stir to wilt the leaves.
To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic.