Braised Tofu with Mushrooms in Coconut Sauce

Rooted in the gentle rhythms of Vietnamese home kitchens, this chay (vegetarian) dish brings together the humble elegance of đậu hũ (tofu) and the earthy sweetness of nấm rơm (straw mushrooms) or other kinds of mushrooms, such as king oyster.  Simmered in a rich coconut milk sauce with soy and vegan oyster flavors, it’s a comforting kho-style braise that speaks to generations of quiet nourishment.  No elaborate ingredients—just the familiar staples tucked into every Vietnamese pantry.  Serve it hot with a bowl of cơm trắng (steamed rice), and you’ll taste the kind of love that’s passed down through ladles and laughter.

  

Ingredients:

• 16 oz. medium-firm tofu, cut into ½-inch cubes
• 5 oz. straw mushrooms (or substitute king oyster mushrooms, sliced)

Seasonings Ingredients:

• 2 garlic cloves, minced
• 2 shallots, minced
• Freshly ground black pepper
• Fresh chili slices (optional)

Braised Sauce Ingredients:

• 2 tbsp soy sauce
• 1 tbsp vegan oyster sauce
• ½ cup fresh coconut milk
• 1 tbsp sugar
• 1 tbsp mushroom seasoning (or vegetarian broth powder)
• Nuoc Mau or Anato oil

For garnish:

• 2 stalks green onion, sliced

 

Directions:

1.    Preparing the tofu:

·         Heat a little oil in a pot or deep skillet.

·         Add tofu cubes and fry until lightly golden on all sides. Remove and set aside.

2.    Building the flavor:

·         In the same pot, sauté minced garlic and shallots until fragrant.

·         Add mushrooms and stir-fry for 2–3 minutes.

3.    Braising:

·         Return the fried tofu to the pot.

·         Mix all the braising sauce ingredients in a small bowl, then pour over the tofu and mushrooms.

·         Bring to a gentle boil, then reduce the heat, cover, and simmer for 15–20 minutes until the sauce thickens and the tofu is infused with flavor.

·         Taste and adjust seasoning as needed.

4.    Finishing & Serving:

·         Stir in sliced green onions and fresh chili (if using).

·         Serve hot with steamed rice.

 

Chef’s Tips:

• Crispier tofu: Before frying, pat tofu dry with a paper towel and lightly dust with cornstarch.  This helps create a golden, crisp outer layer that holds up better in the sauce.
• Spicier kick: Add sliced Thai chili, a spoonful of chili paste, or a drizzle of chili oil to the braising sauce.
• Healthier option: Use less oil when pan-frying or air-fry the tofu until golden. You can also reduce sugar slightly and balance it with a squeeze of lime juice at the end for freshness.
• Extra depth: Add a small piece of lemongrass or a kaffir lime leaf while braising for a fragrant Vietnamese-style twist.

Shortcut BBQ Chicken Pizza: A Taste of California, Made Simple

There’s something universally comforting about pizza—it gathers people, sparks joy, and satisfies cravings in every bite.  This recipe is inspired by my time at California Pizza Kitchen, where creativity met convenience in the most delicious ways.  While some may debate what makes a “real” pizza, I’ve always believed that flavor and heart matter more than tradition.

This Shortcut BBQ Chicken Pizza brings that spirit home.  It’s a nod to the beloved California-style BBQ Chicken Pizza, but with a twist that makes it accessible to anyone, anytime.  No need to knead dough for hours or simmer sauces from scratch—grab a few high-quality, ready-made ingredients and let the magic happen.

 

Ingredients:

• 2 (8-inch) ready-made pizza doughs
• 1 cup cooked chicken, chopped
• ½ cup BBQ sauce (sweet and spicy recommended)
• ¼ cup Gouda cheese, shredded
• 2 cups Mexican blend or mozzarella cheese, shredded
• ½ cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped

 

Directions:

1.    Preheating the oven:

2.    If using a pizza stone, place it in the center of the oven and preheat to 500°F (260°C) for 1 hour before baking.

3.    Preparing the chicken:

4.    Toss the chopped chicken with two tablespoons of BBQ sauce to coat.

5.    Assembling the pizzas:

·         Spread the remaining BBQ sauce evenly over both pizza doughs, leaving a small border around the edges.

·         Sprinkle half of the Gouda and half of the Mexican (or mozzarella) cheese evenly over the sauce.

·         Distribute the BBQ chicken evenly across both pizzas, then top with sliced red onions.

·         Finish with the remaining cheese on top of the chicken.

6.    Baking:

7.    Transfer the pizzas to the oven and bake for 15–20 minutes, or until the crust is crisp and golden, and the cheese is melted and bubbly in the center.

8.    Finishing and Serving:

9.    Remove from the oven, sprinkle with chopped cilantro, slice, and serve hot.

 

Why Ready-Made Ingredients Work (and Work Well)

Using store-bought dough, rotisserie chicken, and your favorite BBQ sauce isn’t cutting corners—it’s choosing ease without sacrificing flavor. Here is why:

• ⏱ Time-Saving Without Compromise: Life is busy. Ready-made dough and pre-cooked chicken let you skip the prep and jump straight to the fun part—assembling and baking.
• 🧡 Consistency & Quality: Brands like Trader Joe’s and Costco offer reliable, delicious ingredients that rival homemade versions.  You get restaurant-level results with half the effort.
• 🎉 More Time for Connection: Less time in the kitchen means more time enjoying the meal with loved ones.  That’s what pizza night is all about.

 

Whether you're hosting a casual dinner or just craving something cozy and satisfying, this Shortcut BBQ Pizza delivers bold flavor and warm memories—without the fuss..

All-Purpose Stir-Fry Sauce

A beloved staple in Asian kitchens, this versatile sauce brings depth and harmony to everything from sizzling meats to vibrant vegetables.  In restaurants, it’s the quiet hero behind countless stir-fried dishes.  At home, having a jar ready in the fridge means you’re just moments away from a flavorful meal. Whether you're cooking for omnivores or vegetarians, this recipe adapts beautifully with just a few tweaks.

🌟 Ingredients:

• 1 cup oyster sauce (use vegetarian oyster sauce for plant-based version)
• 1 cup water
• ½ cup soy sauce
• ½ cup sugar
• ¼ cup vinegar (rice vinegar preferred)
• ¼ cup ketchup
• ¼ cup cooking wine (Shaoxing or dry sherry works well)
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp bouillon powder (chicken or mushroom, depending on preference)

🔥 Durations:

1.    Combine all ingredients in a saucepan.

2.    Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves.

3.    Remove from heat and allow to cool completely.

4.    Transfer to a clean glass jar with a tight-fitting lid.

5.    Store in the refrigerator for up to 2 weeks.

🍽️ Usage Tip:

For each stir-fry dish, use approximately ¼ cup of sauce per serving.  Adjust to taste depending on the ingredients and desired intensity.

Alternative ingredients can be used:

🧂 Umami Base:

OriginalAlternatives

Oyster sauce , Vegetarian oyster sauce (made from mushrooms), hoisin sauce, mushroom soy sauce.

Chicken bouillon powder , Mushroom bouillon, vegetable stock powder, miso paste (adds depth and saltiness).

🍶 Salty & Savory:

OriginalAlternatives

Soy sauce Tamari (gluten-free), liquid aminos, coconut aminos (lower sodium & sweeter).

🍭 Sweetness:

OriginalAlternatives

Sugar , Honey, maple syrup, brown sugar, coconut sugar, or a sugar-free sweetener like stevia or monk fruit (adjust to taste).

🍷 Tang & Acidity:

OriginalAlternatives

Vinegar : Rice vinegar, apple cider vinegar, white wine vinegar, lemon juice.

Ketchup , Tomato paste + a touch of sugar and vinegar, chili sauce for a spicy kick.

🍸 Aromatic Depth:

OriginalAlternatives

Cooking wine , Shaoxing wine, dry sherry, mirin (sweeter), sesame oil or omit and add a splash of vinegar for brightness.

Zucchini, Egg, and Cheese: A Simple, Satisfying Delight

When time is short but your taste buds crave something comforting and nourishing, this zucchini, egg, and cheese recipe steps in like a trusted friend.  Zucchini, with its subtle sweetness and tender bite, pairs beautifully with creamy eggs and melty cheese to create a dish that’s both wholesome and indulgent.  Whether you're cooking for one or feeding a hungry family, this quick skillet meal transforms humble ingredients into a golden, savory treat. It’s perfect for breakfast, lunch, or a light dinner—and it’s ready in minutes.

 

Ingredients:

• 1 small yellow onion (about 4 oz.), thinly sliced
• 2–3 garlic cloves, halved
• 1 small zucchini, shredded (about  1 1/2 cups)
• Salt and black pepper, to taste
• 2 eggs, room temperature, lightly beaten
• 1 tablespoon cornstarch
• 1/4 cup grated cheese (any kind you like)
• 1 tablespoon fresh Italian parsley, chopped
• 2 tablespoons olive oil

Directions:

1.    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

2.    Add the onion, reduce heat to medium, and cook for 3–5 minutes, stirring occasionally, until softened and translucent. Remove from heat.

3.    In a mixing bowl, combine zucchini, garlic, eggs, salt, and pepper.  Mix well.  Add the cooked onions and stir to combine.  Sprinkle in cornstarch and mix until evenly blended.

4.    In a clean non-stick skillet, heat the remaining tablespoon of olive oil over low-medium heat.  Pour in the zucchini mixture, spreading it evenly.

5.    Cook gently until the bottom is golden brown, then carefully flip and cook the other side for about 5 more minutes.

6.    Sprinkle cheese and parsley over the top.  Allow the cheese to melt.  Taste and adjust seasonings as needed.

7.    Serve warm as a light meal or snack.

Feminism and the Crisis of Gender Essence

Today, women are no longer like the generation of our mothers and grandmothers.  They demand equality, they want the same respect as men.  Yet, behind this pursuit often lies the ego’s desire for recognition.  In chasing equality, many women are unknowingly drawn into slogans that sound appealing but make them lose sight of deeper values.

From the very beginning, women were created with distinctive qualities: emotional richness, intuitive wisdom, the ability to nurture and transform.  But instead of being honored, modern society convinces women that they must be strong like men.  At that moment, the ego arises, together with resentment of past mistreatment—as if history had only seen women as “decorative vases” in feudal times.

Another reality is that many women grow up without a strong father figure.  Some fathers are absent, weak, or overbearing, leaving a wound of distrust toward men.  Feminist ideology easily exploits this wound, turning it into a so-called movement of “justice.”  On U.S. campuses, one often hears slogans like: “I am a victim. I am oppressed. I am justice.”  As a result, more and more movements arise that shame men—changing how men also see women.

A personal example: my niece once criticized traditional gentlemanly gestures—opening the car door, pulling out a chair, giving flowers, paying for dinner.  She said: “If women can earn money just like men, why should we depend on them to pay?”  This reflects how modern society erases gender differences while losing the beauty of love between man and woman.

When women try to become strong like men, they forget their sacred role: not to compete, but to transform with love.  In its extreme form, feminism becomes a “secular religion” that worships the ego rather than honoring destiny.

The consequences are not only on women.  When men lose their role of guidance, they become weak and uncertain. Love between the sexes loses its natural complementarity.  In schools, boys are taught to be obedient, not aggressive, to “share toys with girls” even when taken from them.  Their natural instinct to protect—part of their masculine essence—is labeled toxic.  Instead of being taught self-control, they are told to deny their strength. In today’s culture, anyone who embodies classic masculinity, such as President Trump, is branded as “toxic masculinity.”  Men are no longer allowed to be themselves.

The African American community in the U.S. is an obvious example: many children grow up with only mothers, without the discipline and silent strength that only a father can teach.  Boys then do not know what it means to become real men.  And when sexual pleasure can be gained easily through smartphones, dating apps, or pornography, men no longer need to strive, mature, or take responsibility.  Women, imitating men, also become careless about sexuality.  The result: society is left without true men and without true women.

A collapsing society is not only the result of weak men but also of rebellious women—not the rebellion of the soul seeking freedom, but the rebellion of the ego, rejecting sacred boundaries.  Women think of themselves as “independent warriors, cold CEOs, goddesses who can be sexy, maternal, and moral all at once.”  But they forget this truth: women were not created to conquer the world, but to transform the world through love.

Modern women may have power, but lack spiritual direction.  They enjoy sexual freedom, but forget the sacredness of sexuality. They demand gender equality, but ignore the natural law of balance.  They declare self-love, yet choose abortion for the sake of career. These are signs of a lost soul.  As Clarissa Pinkola Estés once wrote:

“A woman who has lost reverence becomes dangerous, not because she’s evil, but because she’s empty.”

A society without true men → women lose their orientation.
A society without awakened women → men lose their reason to rise.

This is the vicious cycle.  Healing cannot come from only one side. Women must first heal themselves instead of demanding that men heal them.  Men, likewise, must reclaim their strength to lead.

Half of society collapses because men no longer lead.
The other half collapses because women no longer know who they are.

Stir-Fried Eggplant with Mushrooms

 Eggplant and mushrooms are a comforting, flavor-packed vegetarian dish that celebrates the natural sweetness of mushrooms and the tender richness of eggplant.  By using king oyster mushrooms, which have a satisfyingly chewy texture reminiscent of scallops, this recipe offers a delightful alternative to meat—perfect for vegetarians or anyone seeking a refreshing change in their weekly menu.

This dish is not only quick and easy to prepare but also brimming with health benefits.  Eggplant and mushrooms together provide a hearty dose of fiber, vitamins, and minerals, making it a nourishing choice for busy days.  Whether you opt for shiitake, straw, or oyster mushrooms, the combination pairs beautifully with everyday seasonings like garlic, soy sauce, and pepper to create a savory, umami-rich stir-fry.

With just a few simple steps—soaking, slicing, and sautéing—you’ll have a vibrant, satisfying dish that’s best enjoyed hot with a bowl of steamed rice.  It’s a versatile recipe that invites creativity while staying rooted in wholesome simplicity.

 

Ingredients:

• 2 Japanese eggplants
• 2 large king oyster mushrooms
• ½ white onion, sliced
• 2 green onions, sliced
• 2 garlic cloves, minced

Stir-fry sauce Ingredients:

• 2 tbsp soy sauce
• 1 tsp vegan oyster sauce
• 1 tbsp sugar
• 1 tsp mushroom seasoning powder
• ½ cup water
• Pepper and Thai hot chili to taste

Thickening mixture ingredients:

• 1 tsp cornstarch
• 2 tbsp water

 

Durations:

1.    Preparing the mushrooms: Soak in warm water for 15 minutes.  Rinse, drain well, and slice.

2.    Preparing the eggplants: Wash and slice diagonally.  Soak in a bowl of lightly salted water for 10 minutes to reduce bitterness and prevent discoloration.  Drain.

3.    Mixing the sauce: In a small bowl, combine soy sauce, vegan oyster sauce, sugar, mushroom seasoning, and water.  Stir until dissolved.

4.    Stir-frying:  Heat a pan with a little cooking oil.  Add garlic and sauté until fragrant.  Add mushrooms and stir-fry over medium heat for 5 minutes, until tender and slightly firm.

5.    Cooking the eggplant: Add the eggplant and white onion to the pan.  Pour in the sauce, cover, and let simmer for 5–10 minutes until the eggplant softens.

6.    Finishing the dish: Stir in the cornstarch mixture to thicken the sauce.  Add green onions, pepper, and chili powder.  Toss gently and adjust seasoning to taste.

7.    Serving: Remove from heat and transfer to a serving plate.