Orange Tofu

Bianca Eustaquio's avatar
Bianca Eustaquio

Ingredients

Orange Sauce

  • 1
    orange Zest
  • 1/2
    tsp Ginger
    grated
  • Cornstarch slurry
    1/4 Cup warm water & 1 Tbsp Cornstarch
  • 1 1/2
    Tbsp Soy Sauce
  • 2
    cloves Garlic
    minced
  • 1/2
    Cup Orange Juice
  • 3
    Tbsp Sugar
  • 1
    Tbsp Rice Vinegar
  • 500
    grams Firm Tofu
    cubed
  • 1/2
    Cup Potato Starch
  • 3
    Tbsp Neutral Oil

Instructions

1
Orange Tofu
2
1. Wrap 500 grams Firm Tofu (cubed) in a papertowel and press w/plate until excess liquid comes out. Set aside for 30 min. Cut into cubes.
3
2. Coat tofu cubes in 1/2 Cup Potato Starch and season with salt and pepper.
4
3. Heat 3 Tbsp Neutral Oil, over med-high heat. Fry tofu cubes until crisp. Set aside on paper towel to drain excess oil.
5
4. Over med-high, add 1/2 Cup Orange Juice 1 1/2 Tbsp Soy Sauce3 Tbsp Sugar1 Tbsp Rice Vinegar2 cloves Garlic (minced)1/2 tsp Ginger (grated). Bring to simmer
6
5. Whisk in Cornstarch slurry (1/4 Cup warm water & 1 Tbsp Cornstarch) and let thicken. About 2-3 min. Remove from heat and add 1 orange Zest. Stir well.
7
6. Toss tofu in sauce until coated. Garnish with spring onion.
8
Serve with rice and enjoy!!
Bianca Eustaquio's avatar
Orange Tofu

Crispy Tofu (Air Fryer)

Adam Warren's avatar
Adam Warren
Adam Warren's avatar

Rose Tteokbokki

Lillie @dearnomdiary's avatar
Lillie @dearnomdiary

Ingredients

  • 2
    cups Tteokbokki (Korean rice cakes)
  • 2
    oz Dangmyeon
  • 2
    tbsp Neutral oil
  • 1/2
    Small onion
    sliced
  • 6
    cloves Garlic
    sliced
  • 10
    Korean Vienna sausages
    2 slits per
  • 1
    tbsp Soy sauce
  • 2
    tbsp Gochujang
  • 1/2
    tbsp Gochugaru flakes
  • 1
    cup Milk
  • 1
    cup Heavy cream
  • 2
    pinch Salt
  • 2
    pinch Pepper
  • 1
    tbsp Sugar
  • 1/4
    cup Parmesan
  • 1
    sheet Fish cakes
    cut into triangles
  • 1
    tbsp Green onions
    chopped

Instructions

1
Prepare the 2 cups Tteokbokki (Korean rice cakes). Rinse rice cakes under cold water, drain. If your rice cakes are frozen, soak in cold water for 20m, drain.
2
Cook the 2 oz Dangmyeon and rinse in cold water. Drain and set aside.
3
In a large skillet over medium heat, add 2 tbsp Neutral oil. Heat up.
4
Stir fry 1/2 Small onion (sliced), 6 cloves Garlic (sliced) with 10 Korean Vienna sausages (2 slits per). Cook until onion translucent and slits are opened.
5
Add 2 tbsp Gochujang, 1/2 tbsp Gochugaru flakes, 1 tbsp Soy sauce and sauté for a minute, to let the flavors come out.
6
Deglaze the pan with the 1 cup Milk, 1 cup Heavy cream, while mixing with a wooden spoon.
7
Season with 2 pinch Salt, 2 pinch Pepper, and 1 tbsp Sugar.
8
Mix in 1/4 cup Parmesan, rice cakes, and 1 sheet Fish cakes (cut into triangles) turn high heat. Simmer rice cakes 5-10m or until rice cakes are malleable.
9
Add in dangmyeon and give everything a good mix.
10
Turn off heat, and add 1 tbsp Green onions (chopped). Serve and garnish with more green onions. Enjoy!
Lillie @dearnomdiary's avatar
Prepare the 2 cups Tteokbokki (Korean rice cakes). Rinse rice cakes under cold water, drain. If your rice cakes are frozen, soak in cold water for 20m, drain.

Buffalo Cauliflower Tacos (@feedyoursoulsari)

Sari Schwalm's avatar
Sari Schwalm
Sari Schwalm's avatar

Chocolate Modak

Alex Oh's avatar
Alex Oh

Ingredients

  • 1
    packet Parle-G Biscuits
  • 2
    tbsp Milk Powder
  • 1 1/2
    tbsp Cocoa Powder
  • 2
    tbsp Condensed Milk
  • Milk
    as required
  • 1
    cup Mawa
  • Modak Mould

Instructions

1
Take 1 Packet of Parle-G Biscuit and grind them into fine powder using a mixer.
2
Now add 2 tbsp Milk Powder,1½ tbsp Cocoa powder & 2 tbsp Condensed Milk.
3
Make a dough with this mixture using milk as required.
4
Take a Modak mould ,Grease it with ghee/oil and keep it aside. Portion the mixture and roll into smooth round balls between your palms.
5
Place a small ball into the modak mould.Just press with your index finger towards the centre of the mould so they get the shape of mould.Remove the extra portion.Now add the filling i.e mawa inside the mould and cover the rest with the chocolate mixture.
6
Gently unmould and repeat the same method with the rest of the chocolate mixture.
Alex Oh's avatar
Take 1 Packet of Parle-G Biscuit and grind them into fine powder using a mixer.

“Eggless” Tofu Scramble

Cortney's avatar
Cortney

Ingredients

  • 1
    Cube Tofu
    Medium Hard
  • 1
    tsp Turmeric
  • Salt and Pepper
    To taste
  • 1/3
    Tbsp Olive Oil

Instructions

1
“Eggless” Scrambled Eggs
2
Move over eggs. This tofu scramble is comin’ in hot! Just 5 minutes and you’ve got breakfast. So often I get asked for breakfast ideas when transitioning to a plant based diet. This is a great egg sub and is savory and high in healthy protein.
3
In a frying pan sauté on medium high heat for 5 minutes. Stirring often. Add garlic or onions or cheese. I added spinach to mine.
4
Enjoy!
Cortney's avatar
“Eggless” Scrambled Eggs

Takeout Review: Four Spoons Thai in Newton, MA

Haninah's avatar
Haninah

Instructions

1
Other notes: food was ready on time and everything was well seasoned.
Haninah's avatar

KIMCHI SMASH BURGER Recipe is at Isaacku.com

Isaackuu's avatar
Isaackuu
Isaackuu's avatar

Korean Pork Belly

SeongLife's avatar
SeongLife
SeongLife's avatar

Korean Pears (Eunaeemily)

Eun Ae Emily's avatar
Eun Ae Emily

Instructions

1
Let me tell you about Korean pears, sometimes called Asian or Japanese pears!
2
They are the only natively grown pear in Korea, and their taste profile is crisp and juicy.
3
They have a high water content, so they are not good in jams, jellies, or pies. They are perfect for Korean cooking, though, when they are used for sweetener.
4
They may look like apples, but they have the texture of pears. They can also be left out for hours and won’t brown immediately!
5
If you watch k-dramas, they may seem familiar, as they are used in ceremonial rituals!
6
They are used frequently in marinades, and in a famous dish called baesuk (a steeped pear filled with cinnamons and pine nuts).
Eun Ae Emily's avatar
Let me tell you about Korean pears, sometimes called Asian or Japanese pears!