Tofu and Egg Vegetarian Curry (Japanese Style)

Tofu is often the heart of vegetarian cooking — simple, versatile, and wonderfully nourishing. When paired with eggs and simmered in a fragrant curry sauce, it becomes a comforting and satisfying dish that can be enjoyed with rice, noodles, or crusty bread.

While curries vary across cultures — Indian, Thai, Vietnamese — the Japanese-style curry stands out for its gentle, mellow flavor and creamy texture. Thanks to the ready-made Japanese curry paste, this dish comes together quickly without compromising taste.

This tofu and egg curry is a wholesome, meat-free version that is every bit as delicious as traditional curries. It’s thick, golden, slightly spicy, and rich with the sweetness of coconut milk. Enjoy it warm, dipped with crispy bread or spooned over steamed rice — a perfect comfort meal for any day.

Ingredients

2 potatoes

150 g taro (peeled)

2 carrots

16 oz firm tofu

6 eggs (boiled and peeled)

12 oz coconut water or coconut milk

1 onion

1 tsp curry powder

4 oz Japanese curry paste

Salt, pepper, sugar, and vegetarian seasoning to taste

1 cup cooking oil

Fresh basil and coriander for garnish

Preparation

Prepare the vegetables

Wash, peel, and cut the potatoes, taro, and carrots into small cubes.

Peel and cut the onion into quarters, then slice each quarter into smaller pieces for even cooking.

Prepare the tofu and herbs

Cut the tofu into bite-sized squares and fry until golden brown. Drain well on paper towels.

Wash and chop the basil and coriander; set aside for garnish.

Prepare the eggs

Boil the eggs, peel them, and keep aside for later use.

Cooking Instructions

Fry the roots

Lightly fry the potatoes and taro until golden on the outside. This helps keep their shape when simmered in curry.

Cook the curry

In an instant pot or regular pot, combine the tofu, eggs, fried potatoes, taro, carrots, onions, curry powder, and Japanese curry paste.

Pour in the coconut water (or milk) just enough to cover the ingredients.

Pressure cook

If using an instant pot, cook on high pressure for 2 minutes, then let it naturally release for 5 minutes.

Adjust and thicken

Open the lid and switch to sauté mode. Taste and adjust seasoning with salt, pepper, and a touch of sugar or vegetarian seasoning.

If you prefer a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp water and stir it into the curry. Simmer for a few minutes until thickened.

To Serve

Serve hot, garnished with basil and coriander.

This fragrant Japanese-style tofu and egg curry pairs beautifully with steamed rice, noodles, or toasted bread — comforting, balanced, and full of gentle flavor.

Crispy Tofu

 Crispy tofu is a simple yet irresistibly satisfying dish — golden and crunchy on the outside, soft and silky on the inside. It’s quick to make, nutritious, and perfect for both vegetarians and anyone looking for a lighter meal. You can enjoy it as an appetizer with dipping sauce or serve it with steamed rice and vegetables like broccoli or bok choy for a wholesome main course. Best of all, it only takes about 15–20 minutes from start to finish.

Ingedients

16 oz (450 g) firm tofu

1 cup Korean crispy frying mix (or tempura flour)

1/3 cup cornstarch

1 egg, lightly beaten

Cooking oil, for frying

Seasoning:

1 tsp seasoning powder or vegetable bouillon

½ tsp salt

½ tsp black pepper

1 tsp soy sauce

½ tsp garlic powder

½ tsp onion powder

½ tsp Korean chili powder (or paprika, for mild heat)

Instructions

Step 1: Prepare the tofu

Rinse the tofu with warm salted water and pat dry.

Cut into bite-sized cubes.

In a bowl, mix the tofu with the seasoning ingredients. Let marinate for 5–10 minutes.

Lightly coat the tofu pieces with cornstarch so they don’t stick together.

Step 2: Coat the tofu

Beat the egg with a pinch of pepper.

Dip the seasoned tofu pieces into the egg mixture.

Roll each piece in the Korean crispy frying mix (or tempura flour) until evenly coated.

Step 3: Fry the tofu

Heat oil in a frying pan — enough to cover the tofu halfway.

When the oil reaches medium heat, gently drop the tofu pieces in.

Fry both sides until golden and crisp, about 2–3 minutes per side.

Remove and drain on paper towels.

Serving Suggestions

Serve the crispy tofu hot with your favorite dipping sauce. It pairs beautifully with rice, noodle bowls, or even in lettuce wraps.

Dipping Sauce Ideas

Classic Soy-Garlic Sauce

2 tbsp soy sauce

1 tbsp rice vinegar or lemon juice

½ tbsp sugar or honey

1 minced garlic clove

Optional: sliced chili or sesame seeds

Spicy Mayo Dip

2 tbsp mayonnaise

1 tsp sriracha (adjust to taste)

A few drops of lime juice

Sweet Chili-Lime Sauce

2 tbsp Thai sweet chili sauce

1 tsp lime juice

A few cilantro leaves for garnish

Ginger-Sesame Dipping Sauce (for a more Asian touch)

2 tbsp soy sauce

1 tsp sesame oil

½ tsp grated fresh ginger

½ tsp sugar

Optional: chopped scallions

Tip: For an even crispier texture, double-fry the tofu — fry once until light golden, rest for 2–3 minutes, then fry again for 1 minute until deep golden brown.

Tofu in Tangy Tomato Sauce

 

A gentle, nourishing dish that brings comfort and color to any table—especially beloved in Vietnamese home kitchens and vegetarian celebrations. This dish is a beautiful balance of softness and brightness. Tofu offers plant-based protein and a creamy texture, while tomatoes bring fiber and a sweet-sour depth. Though lighter than meat-based meals, it’s deeply satisfying—especially when paired with warm rice. This dish is simple enough for everyday meals, yet elegant enough to grace a vegetarian feast. Each bite carries a whisper of home, a touch of care, and a harmony of flavors that nourish body and spirit.

🧺 Ingredients

• 16 oz firm tofu
• 2 ripe tomatoes, cut into wedges
• 1 cup white onion, finely chopped
• 2 tbsp cooking oil
• ½ cup fresh coconut water

Seasonings

• 1 tsp salt
• 2 tsp vegetarian seasoning
• Pinch of pepper
• 1 tsp sugar

🔪 Preparation Steps

Step 1: Golden Tofu

• Cut tofu into bite-sized squares.
• Heat oil in a pan, then fry the tofu until golden on all sides.
• Set aside to cool slightly.

Step 2: Tomato Base

• In the same pan, add a little more oil if needed.
• Sauté tomato wedges over high heat for about 5 minutes, until soft and saucy.
• Add chopped onions and stir until fragrant.

Step 3: Simmer & Season

• Lower the heat. Gently add fried tofu to the tomato mixture.
• Pour in coconut water and stir softly.
• Season with salt, vegetarian seasoning, sugar, and pepper.
• Simmer for 3–5 minutes, allowing the tofu to absorb the flavors.
• Taste and adjust seasoning if needed.

🍽️ Serving & Presentation

Spoon the tofu and tomato sauce onto a serving plate. The dish glows with golden tofu and vibrant red tomatoes—inviting and heartwarming. Serve hot with steamed rice.

Chicken Braised with Lemongrass and Chili (Gà Kho Sả Ớt)

 One of the most beloved dishes in Vietnamese family meals is chicken braised with lemongrass and chili. Across Vietnam, this dish takes on slightly different flavors depending on the region. In the South, it often has a rich, sweet taste thanks to coconut water or a touch of sugar, while in the North it leans more toward a savory, salty profile.

This is the version my family often makes — simple, flavorful, and easy to adjust to your own taste. The tender chicken, infused with the fragrance of lemongrass and the gentle heat of chili, pairs perfectly with a bowl of hot rice or even crusty bread. Don’t be intimidated — this dish is very easy to prepare!

Ingredients

1 lb (about 4 drumsticks) chicken, cut into bite-sized pieces

2 stalks lemongrass, lightly crushed and cut into 2-inch pieces

2 tablespoons minced lemongrass (you can use pre-made)

2 small red chilies, chopped (adjust to your spice level)

2 shallots, finely chopped

1 ½ inches ginger, minced

2 cloves garlic, minced

To marinate:

2 tablespoons fish sauce

1 teaspoon soy sauce

½ teaspoon sugar

½ teaspoon seasoning powder or salt (to taste)

½ teaspoon ground pepper

1 can  or less (or 1 cup) fresh coconut water

1 tablespoon cooking oil

Instructions

Prepare the chicken:

Cut the chicken into bite-sized pieces.

Marinate:

In a bowl, mix the chicken with fish sauce, soy sauce, sugar, seasoning powder, ground pepper, minced lemongrass, ginger, garlic, and shallots. Let it marinate for at least 30 minutes to 1 hour so the flavors can soak in.

Sear the chicken:

Heat a tablespoon of oil in a pot over medium heat. Add the marinated chicken and stir-fry until fragrant and lightly browned.

Add lemongrass and chili:

Add the lemongrass stalks and chopped chili. Stir well to release the aroma.

Simmer:

Pour in the coconut water, bring to a gentle boil, then lower the heat and simmer until the sauce thickens and coats the chicken (about 15–20 minutes). Adjust seasoning to your taste.

Serve:

Serve hot with steamed rice or crusty bread. The flavor is best when the sauce is slightly caramelized and the chicken is tender with a hint of spice.

Tips:

You can add a small amount of sugar while braising if you prefer a Southern-style sweetness.

For a richer flavor, use chicken thighs or add a splash of coconut milk near the end.

Vegetarian Fried Rice

Vegetarianism has become increasingly popular—not only among Buddhists or vegans but also among those who want to eat less meat for better health and a greener planet. Whatever your reason, this vegetarian fried rice is a simple, flavorful dish that’s sure to please your family.

It’s quick to make, perfect for using up leftover rice and vegetables, and turns humble ingredients into something colorful and satisfying. The tender rice grains blend beautifully with the sweetness of carrots, the freshness of peas, and the earthy aroma of mushrooms—creating a light yet delicious meal that everyone will enjoy.

🥬 Ingredients

2 cup cold cooked rice (preferably leftover rice)

1 cup mixed vegetables, such as:

Shiitake mushrooms

Long beans

Peas

Carrots

1 dried shallot onion, finely chopped

1 clove garlic, minced

1 egg (optional, omit for a fully vegan version)

Seasonings:

Vegetarian seasoning powder or salt

Vegetarian oyster sauce

Soy sauce

Ground pepper

A little cooking oil

🍳 Instructions

Step 1: Prepare the ingredients

Soak the shiitake mushrooms in hot water for about 15 minutes. Drain, rinse, and dice them.

Soak the long beans in salted water for 15 minutes, then rinse and dice.

Peel and dice the carrots.

Boil the peas for a few minutes until just tender, then drain.

Mince the dried onion and garlic.

Step 2: Stir-fry the vegetables

Heat a little vegetable oil in a large pan or wok.

Add the minced onion and garlic, sauté until fragrant.

Add the diced mushrooms, stir-fry for about a minute.

Add the carrots and long beans, continue stir-frying.

Season with about 1 teaspoon of vegetarian seasoning.

Step 3: Add the rice

If using, beat the egg and mix it into the cold rice before cooking.

Push the vegetables to one side of the pan, add a little more oil, and then add the rice.

Stir-fry over high heat for about 5 minutes, mixing everything well.

Add salt, soy sauce, vegetarian oyster sauce, and pepper to taste.

Lower the heat and continue stirring until the rice is evenly coated and fragrant.

🍽️ To Serve

Your vegetarian fried rice is now ready—golden, aromatic, and full of color.

Serve hot as a main dish or side, and enjoy how something so simple can feel so complete.

This dish is a wonderful reminder that eating mindfully and compassionately can still be full of flavor and joy.

If I Were You – A View from a Mind Awakened

 

Sometimes, all it takes is a moment of quiet reflection to see that nothing is truly right or wrong, better or worse — everything is simply flowing through the web of causes and conditions.

This piece is a small journey through thought: If I were you… — Perhaps, along the way, we might learn to see life through the eyes of understanding and compassion.

There are moments in life when we suddenly see everything happening around us — the joys, the sorrows, the gains and losses — in a completely different light. Through the lens of mindfulness, we realize that we are not living only for “ourselves,” but to understand, to love, and to learn from others.

If I were you, I would see everything that has happened as karma and conditions — when there is a cause, there is an effect; when something comes, it will also go. The past has passed, the future has not yet come; only the present moment is truly ours. In that very moment, we can choose to understand and forgive rather than cling to resentment or regret.

If I were you, I wouldn’t hide my emotions or punish myself for what feels incomplete. I would contemplate and see that emotions are simply arising and passing phenomena — they appear, then fade, neither “me” nor “mine.” When that is seen clearly, fear no longer has power over the heart.

If I were you, I would not blame those who have hurt me, for they, too, are suffering. When we see that the root of pain is ignorance and attachment to self, the walls between us begin to crumble. A glass once shattered may never be whole again, yet genuine compassion can bridge even the widest gap.

If I were you, I would not live lost in illusions, nor isolate myself in loneliness. When the heart opens, the world begins with it. We realize that we are never alone — we are part of a vast, interdependent web of life that connects all beings.

If I were you, I would not let envy or selfishness poison my heart. I would look deeply and see that another’s happiness does not diminish my own, but can instead inspire me to grow and understand myself better.

If I were you, I would pause and rest in the present moment — and see that today is already beautiful enough. Whether the future comes or not matters less than whether we have lived this day with awareness and love.

If I were you, I would spend less time staring at screens and more time with my breath. I would step outside, watch the clouds drift, listen to the rustle of leaves — and recognize that the miracle of life is always here.

If I were you, I would not speak words that wound, even in jest. For every word and every action creates karma — it can make flowers bloom in someone’s heart, or cause thorns to grow there instead.

If I were you, I would not search for a new harbor while my heart is still unsettled. Because when the mind is restless, no place can truly offer rest. Only when we return to stillness within can we realize that peace has always been here.

If I were you… I would learn to see others with eyes of compassion, without judgment or comparison.

For in the Buddha’s vision, no one is higher, no one is lower — we only differ in our degree of awakening.

And if you were me, perhaps you would smile and realize:

All assumptions about “you” and “me” are merely temporary gatherings of causes and conditions, with nothing fixed or separate.

When that is understood, the heart becomes light as a cloud, and friendship — even humanity itself — becomes pure again, like a stream flowing quietly beneath the earth, unseen yet nourishing everything.

You and I become one

Some mornings, when sitting silently and watching sunlight touch a leaf outside the window, we suddenly understand: all comparisons, all assumptions, all boundaries between “you” and “I” dissolve like mist.

What remains is one living current, breathing in rhythm with all existence.

When we can place ourselves in another’s position, the flower of loving-kindness begins to bloom.

To understand another is to understand oneself, for in truth, there has never been a real boundary between us.

And perhaps, in that still moment, there is no need to “assume” anything anymore.

For “you” and “I” are. Still, two words are temporarily named in this impermanent life — while love, compassion, and understanding are what truly endure, like a passing breeze: gentle yet profound, fragile yet everlasting.

🌿 A small piece for those who are learning to understand others and themselves — with the eyes of mindfulness and the heart of compassion.

Stuffed Squid Braised in Coconut Water

 

There’s something comforting about the aroma of squid gently simmering in coconut water — it reminds me of family dinners where everyone gathered around a simple but flavorful meal. The sweetness of the coconut blends with the savory stuffing, creating a dish that feels both homely and special. Stuffed Squid Braised in Coconut Water is more than just food — it’s a taste of warmth, patience, and love in every bite.

Squid is a delicious and nutritious seafood packed with protein and minerals. Among the many ways to prepare it — grilled, stir-fried, or steamed — stuffed squid stands out for its rich flavor and elegant presentation. In this recipe, tender squid is filled with a savory meat mixture, then gently braised in fresh coconut water and tomatoes for a dish that’s both hearty and fragrant. You can also fry the stuffed squid and serve it with sweet-and-sour fish sauce for a lighter option.

Ingredients

Main Ingredients

• ½ lb fresh squid (2 to 10 oz each)
• 10 oz ground turkey (or chicken)
• 3 wood ear mushrooms, soaked and chopped
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 cup diced onion
• 1 ripe tomato, chopped
• 2 cups fresh coconut water
• A few slices of ginger and a little rice wine (for cleaning the squid)

Seasonings

• Fish sauce
• Salt
• Sugar
• Seasoning powder (or chicken bouillon)
• Chili sauce
• Pepper
• Cooking oil
• Oyster sauce

Instructions

Step 1: Prepare the squid

1. Clean the squid thoroughly. Remove the ink sac, eyes, and beak.
2. Rub the squid with rice wine and crushed ginger to remove any fishy smell. Rinse gently under running water and pat dry.
3. Marinate the squid with a bit of seasoning powder, sugar, and fish sauce for about 15–20 minutes.

Prepare the other ingredients:

• Dice the onion and chop the green onions.
• Mince the shallot, garlic, and ginger.
• Soak the wood ear mushrooms in hot water for 15–20 minutes until soft, then chop finely.

Step 2: Make the stuffing

1. In a large bowl, combine the ground turkey, onion, shallot, wood ear mushrooms, and green onion.
2. Add one tablespoon of sugar, ½ teaspoon of pepper, ½ teaspoon of seasoning powder, and a splash of fish sauce. Mix well and let it marinate for 15 minutes.
3. Gently stuff each squid body with the filling and secure the opening with a toothpick.
4. 💡 Tip: Don’t overfill — squid shrinks when cooked, which can cause the filling to spill out.

Step 3: Steam and fry the squid

1. Arrange the stuffed squid in a steamer and steam for 10 minutes.
2. Heat a frying pan with oil over medium heat. Once hot, fry the steamed squid until golden brown on all sides. Turn gently to avoid tearing.

Step 4: Braise with coconut water

1. In the same pan, remove the excess oil, then add the fried squid.
2. Pour in the coconut water and add chopped tomato. Bring to a boil, then simmer on medium heat for about 15 minutes.
3. Season to taste with a bit of sugar and fish sauce. Occasionally, spoon the sauce over the squid as it cooks.
4. Continue simmering until the sauce thickens slightly, then turn off the heat.

To Serve

Slice the stuffed squid into rounds and arrange on a serving plate. Spoon the rich coconut-tomato sauce over the top and garnish with a bit of green onion or pepper. You can cut squid into rounds before simmering

Enjoy warm with steamed white rice — the sweet coconut flavor perfectly balances the savory, juicy filling.