Braised Tofu with Eggs (Vietnamese Style)

Bench chemists Braised tofu with eggs is a comforting, everyday Vietnamese dish that’s simple, nourishing, and deeply flavorful.  Chicken, duck, or quail eggs all work beautifully.  If you’re not vegetarian, pork belly or chicken can be added for extra richness.  This dish is perfect for meal prep—braise a big batch, freeze portions, and you’ll always have a satisfying meal ready.  Serve it with vegetable soup, boiled greens, or a quick stir-fry for a balanced plate.

Ingredients:

16 oz. firm tofu

6 chicken eggs (or duck/quail eggs)

2 garlic cloves, minced

1 shallot, minced

Salt and pepper, to taste

Soy sauce (or fish sauce if not vegetarian)

Sugar

Mushroom seasoning powder

12 oz. fresh coconut water

Cooking oil (for frying tofu)

Chopped scallions (optional, for garnish)

Directions:

Preparing the ingredients:

Tofu: Rinse the tofu, cut into bite-sized pieces (about 2 × 2 inches), and fry in oil until golden on all sides.  Set aside.

Eggs: Boil the eggs for 5–7 minutes for slightly firm yolks (longer if you prefer fully set).  Peel and set aside.

Aromatics: Finely chop the garlic and shallot.

Step 1: Sauté tofu and eggs:

Heat a little oil in a pot or deep pan over medium heat.  Add the shallots and garlic, sautéing until fragrant.

Add the fried tofu and gently stir so it absorbs the aromatics. Then add the eggs and toss lightly to coat everything with flavor.

Step 2: Season and braise:

Season with soy sauce, a little sugar, pepper, and mushroom seasoning powder. (If you’re not vegetarian, fish sauce can replace soy sauce.)

Pour in the coconut water to create a lightly sweet, rich braising liquid.  Stir well and let everything simmer for 5–10 minutes so the tofu and eggs absorb the seasoning.

Add a little water if needed to ensure there’s enough liquid for braising. Cover and simmer on low heat for 15–20 minutes, allowing the flavors to deepen.

For a thicker sauce, uncover the pot near the end and let the liquid reduce until only a small amount of glossy sauce remains. Taste and adjust seasoning if needed.

Finish with chopped scallions for aroma.  The remaining coconut-rich sauce is perfect for dipping boiled or fresh vegetables.

This dish is simple, flexible, and ideal for meal prep—classic Vietnamese comfort food that tastes even better the next day. 

Steamed Chicken in a Rice Cooker

 A rice cooker isn’t just for rice—it’s a surprisingly great tool for making quick, flavorful meals.  Steaming chicken in a rice cooker helps the meat stay tender, juicy, and naturally sweet, without the risk of overcooking.  Unlike stovetop boiling, there’s no need to constantly adjust the heat.  Just set it and let the cooker do the work.

Ingredients:

Chicken

2–3 chicken thighs

For cleaning

Cooking wine (or white wine)

Ginger, finely chopped

Marinade

Salt

Pepper

Sugar

Chicken seasoning powder

A small pinch of five-spice powder

(Use equal parts of salt, pepper, and sugar)

For steaming

1 stalk lemongrass, lightly smashed

1–2 shallots, sliced

A few lime leaves

¼ cup water

Directions:

Cleaning the chicken:

Finely chop the ginger and mix it with about 100 ml of white wine.  Pour this mixture over the washed chicken and rub it evenly over the skin and meat.  This helps remove any strong odor and adds fragrance.  Rinse the chicken again with clean water and let it drain well.

Preparing the marinade:

Finely chop one shallot and mix it with salt, pepper, sugar, chicken seasoning powder, and a small pinch of five-spice powder.

Marinating the chicken:

Rub the seasoning mixture evenly over the chicken, focusing especially on the skin.  Let it rest for about 10 minutes so the flavors can penetrate.

Setting up the rice cooker:

Add ¼ cup of water to the rice cooker pot.  Line the bottom with lemongrass, sliced shallots, and lime leaves to create a fragrant base.

Steaming the chicken:

Place the marinated chicken on top of the aromatics. Close the lid and turn the rice cooker to Cook mode.

Checking for doneness:

After about 25 minutes, open the lid and use chopsticks to poke into the thickest part of the chicken.  If no pink liquid comes out, the chicken is cooked.  Close the lid and let it rest in the cooker for another 10 minutes before serving.

Steaming chicken in a rice cooker gives you juicy, tender meat with almost no effort—and no risk of overcooking.

Tips:

This dish really shines with the right Vietnamese dipping sauce. Here are two classic Vietnamese-style sauces that pair beautifully with steamed chicken. Both are simple and very “home kitchen” friendly.

1. Ginger Fish Sauce (Nước Mắm Gừng) – Classic & Comforting

This is the most traditional dipping sauce for steamed or boiled chicken in Vietnam, which is warm, fragrant, and deeply satisfying.

Ingredients:

2 tbsp fish sauce

1–1½ tbsp sugar (adjust to taste)

1 tsp fresh lime or calamansi juice

1–2 tsp finely grated ginger

1 small chili, finely chopped (optional)

Directions:

Mix all ingredients well until the sugar dissolves.  Taste and adjust—it should be savory, slightly sweet, gently sour, and fragrant with ginger.

Best for:

Plain steamed chicken, chicken rice, or chicken served with herbs and rice.

2. Lime–Pepper Salt Dip (Muối Tiêu Chanh) – Bright & Bold

This is especially popular in Southern Vietnam and works beautifully with juicy chicken thighs.

Ingredients:

1 tsp salt

½ tsp ground black pepper

½ tsp sugar

Fresh lime juice (to taste)

Optional: chopped chili or a pinch of chili powder

Directions:

Mix salt, pepper, and sugar first, then squeeze in lime juice little by little until you get a thick, punchy dipping sauce.

Best for:

Rich, tender chicken—especially when served hot straight from the rice cooker.

·      Serving Tip (Very Vietnamese):

Serve the chicken chopped into bite-size pieces with:

Fresh herbs (Vietnamese coriander, mint, or basil)

Sliced cucumber or pickled vegetables

Steamed rice or rice cooker chicken rice

In Vietnamese cooking, the dipping sauce isn’t a side—it’s where the soul of the dish lives.

Stir‑Fried Pig Heart with Onions

 

In many East Asian kitchens, nothing from an animal is wasted—every part has its purpose and its own quiet beauty.  For me, the heart is the one I enjoy most. Yesterday, after donating blood, this dish came to mind immediately.  Pig heart is rich in iron, gentle on the stomach, and cooks quickly – perfect when your body needs rest and nourishment.

Stir‑fried pig heart with onions is simple, comforting, and ready in minutes.  The key is not to overcook it; a quick stir‑fry keeps the heart tender and flavorful.

Ingredients:

• 1 pork heart
• 1 onion
• 1 minced garlic clove
• 1 sprig of green onion and cilantro (for garnish)
• Cooking oil

Stir‑fry sauce ingredients:

• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp chicken seasoning powder
• 1 tsp sugar
• 1/4 tsp black pepper
• 2 tbsp water

Directions:

1. Rinse the pork heart with diluted salt water and vinegar to remove any remaining blood.  Slice thinly.

2. Peel the onion and cut into wedges.

3. Combine all sauce ingredients in a small bowl and set aside.

4. Heat a pan with a little oil.  Add the onion and garlic; stir‑fry until fragrant.

5. Add the sliced heart and stir‑fry on high heat for 5–7 minutes, just until the meat firms up but stays tender.

6. Pour in the sauce and adjust seasoning to your taste.  Let it simmer briefly so the heart absorbs the flavors.

7. Finish with chopped green onion and cilantro.

Serve hot with steamed rice for a nourishing, iron‑rich meal—especially comforting after giving blood.

Slow Cooker Chicken Breast (or Thighs)

In times when groceries feel more expensive than ever, stretching each ingredient matters.  A slow cooker becomes a quiet helper in the kitchen—saving time and money while turning simple ingredients into nourishing meals.  This basic slow‑cooked chicken is one of those recipes every family can rely on.  It’s affordable, hands‑off, and incredibly versatile.

Make a batch at the beginning of the week, and you’ll have tender, flavorful chicken ready for salads, soups, sandwiches, or even a quick quiche filling.

Ingredients:

• 5 bone‑in, skin‑on chicken breasts or thighs
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp seasoning of your choice
• 1/2 cup water

Directions:

1. Rinse the chicken with a mixture of vinegar and salt.  Soak for 1 hour to help draw out any blood from the bones.

2. Place the chicken in a 4‑quart slow cooker. Sprinkle with salt, pepper, and your chosen seasoning.

3. Pour in the water, cover, and cook on Low for about 5 hours, or until the chicken is fully cooked and tender.

4. Remove the chicken and let it cool.

5. Save the cooking liquid—it makes a wonderful base for soup or broth.  Remove the skin and bones to create even more flavorful stock.

6. Use the cooked meat for chicken salad, quiche filling, sandwiches, or a comforting chicken soup.

Pears Poached in Red Wine

 Pears Poached in Red wine is a simple French classic with warm spices and a touch of romance.

The first time I tasted this dessert was in a small French restaurant, and it stayed with me ever since. Tender pears slowly bathed in red wine, kissed with cinnamon, cloves, and citrus—it's a dish that feels luxurious yet couldn’t be easier to make.  Even better, it works beautifully in a rice cooker or slow cooker, letting the flavors deepen without any fuss.

Ingredients:

4 ripe but firm pears

1/2 cup red wine (any variety you enjoy)

1/2 cup water

1/4 tsp salt

1 cinnamon stick

6 whole cloves

1/2 cup sugar

1 tbsp lemon juice

Peel of 1 orange

1 tsp cornstarch

Directions:

Gently peel and core the pears, keeping them whole for the most elegant presentation.

Nestle the pears into your rice cooker or slow cooker.

Pour in the red wine and water, then add the salt, cinnamon stick, cloves, sugar, lemon juice, and orange peel.

Close the lid and cook on the regular rice setting—or on high in a slow cooker—for 35–45 minutes, until the pears are soft and fragrant.

Lift the pears out with care and set them aside.

In a small bowl, dissolve the cornstarch in a splash of water.  Stir this mixture into the warm poaching liquid. Let it cook for a few minutes until the sauce becomes glossy and slightly thickened.

Spoon the warm wine sauce over the pears before serving.

Serving suggestion:

Pair these ruby‑tinted pears with a scoop of vanilla ice cream for a beautiful contrast of warm and cold, sweet and spiced.  Move knowns It’s simple, elegant, and unforgettable.

Zucchini Bread

This zucchini bread is my go‑to when I want something easy, delicious, and worth gifting.  It bakes up moist every time and fills the kitchen with the sweetest aroma.  Soft, fragrant, and wonderfully moist, this zucchini bread brings a little warmth to any day — the kind of recipe you’ll want to pass along to someone you love.  It is delicious that even people who “don’t like zucchini” suddenly become believers.  Bake at your own risk — neighbors may start showing up at your door.

Ingredients:

• 1 1/2 cups all‑purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar
• 1 egg
• 1/2 cup vegetable oil or melted butter
• 1 cup grated zucchini
• 1/2 cup chopped nuts (your choice)
• 1/4 cup nonfat yogurt or cottage cheese
• 1 tsp vanilla extract
• 1 tsp cinnamon powder

Directions:

1. Line an 8 x 5” loaf pan with parchment paper.

2. Preheat the oven to 350°F.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

4. In a Vitamix or blender, combine the egg, vanilla, yogurt or cottage cheese, oil, and sugar.  Blend until smooth.

5. Pour the blended mixture into the dry ingredients. Add the grated zucchini and stir until just combined.

6. Transfer the batter to the prepared loaf pan.

7. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for a few minutes before transferring to a rack to finish cooling.

Easy Sour Cream Blueberry Cake

This moist and tender blueberry cake is perfect for anyone living on their own who still wants a homemade dessert.  Blueberries are rich in antioxidants, and this easy recipe lets you enjoy a delicious coffee-shop–style treat right at home.

Ingredients:

1 cup self-rising flour

1 cup frozen blueberries

2 large eggs

½ cup vegetable oil

½ cup sour cream

1 cup sugar

1 tablespoon vanilla extract

1 teaspoon cinnamon powder

2 tablespoons all-purpose flour (for coating the blueberries)

Directions:

Preheat the oven to 350°F (175°C).

Preparing the cake pan:

 Lightly spray it with oil and dust with flour to prevent sticking.

Coating the blueberries:

Toss the frozen blueberries with the 2 tablespoons of all-purpose flour.  This helps keep them from sinking in the batter.

Mixing the dry ingredients:

In a large bowl, combine the self-rising flour and cinnamon powder.

Blending the wet ingredients:

In a blender (such as a Vitamix) or mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla.  Blend or whisk until smooth.

Combining:

 Pour the wet mixture into the dry ingredients.  Gently fold in the coated blueberries.

Baking:

Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Cooling:

Let the cake cool before slicing and serving.

Tips:

If using fresh blueberries, skip thawing and coat them the same way.

For extra flavor, dust the top with powdered sugar or add a light lemon glaze.

Enjoy your soft, comforting blueberry cake!

Easy Mixed Rice (One Rice Cooker Meal)

When you’re short on time but still want to put a warm, nutritious meal on the table, this mixed rice is one of my favorite go-to dishes.  Everything cooks together in the rice cooker, which means less prep, fewer dishes, and lots of flexibility depending on what you have in the fridge.

In about 30 minutes, you’ll have a comforting, flavorful meal the whole family can enjoy.

Ingredients:

Rice ingredients:

1 cup Indian rice (basmati)

1¾ cups water

1 tablespoon cooking oil

Vegetables & Protein:

(About ½ cup each, adjust as you like)

Peas

Corn

Carrots

Chayote

White radish

2 oz. chicken breast, chopped

1 sausage, sliced

2 oz. chopped Spam (optional, for extra flavor)

Seasonings ingredients:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 teaspoon sugar

1 tablespoon chicken seasoning powder

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika or Korean chili powder (optional, for a little kick)

Garnish ingredients:

Fried onions (available at Asian markets)

Green onions, chopped

Cilantro, chopped

Directions:

Rinse the rice well, then add it to the rice cooker along with the water and cooking oil.

Layer the vegetables and protein evenly on top of the rice.  No need to stir—letting everything steam together keeps the rice fluffy.

Add all the seasonings over the top.

Close the lid and cook as usual until the rice cooker switches to “warm.”

Once done, gently fluff and mix everything together.

Serve hot and top with fried onions, green onions, and cilantro.

This dish is delicious on its own, but you can also serve it with a simple dipping sauce—soy sauce with a little chili, or anything your family enjoys.

Notes & Tips:

This recipe is very flexible by swapping in tofu, shrimp, or any vegetables you have on hand.

For a lighter version, you can reduce or skip the Spam.

Leftovers reheat beautifully and make a great lunch the next day.

Braised Tofu and Mini king oyster mushrooms with Lemongrass and Chili

Small king oyster mushrooms have a wonderfully meaty texture and a natural sweetness that makes them a perfect plant-based alternative to meat.  When combined with golden tofu, this dish becomes both nourishing and satisfying for all ages.  You can adjust the chili to make it mild for children or spicy for adults. Fragrant lemongrass, garlic, and shallots create a warm, savory aroma, while the gently reduced coconut sauce brings everything together in a comforting, flavorful braise.  The mushrooms stay juicy and chewy, the tofu soaks up the sauce, and every bite is rich yet light—perfect for everyday family meals.

Ingredients:

16 oz. firm tofu

10 oz. small king oyster mushrooms (king oyster mushrooms)

2 shallots, finely minced

3 garlic cloves, minced

3 tablespoons minced lemongrass

Braising Sauce ingredients:

½ cup fresh coconut water

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sugar

1 tablespoon mushroom seasoning

1/4 teaspoon black pepper

1 teaspoon Korean chili powder (adjust to taste)

Directions:

Preparing the ingredients:

Rinse the mushrooms in lightly salted water, then drain well.  If large, slice them into bite-size pieces. Cut the tofu into cubes or thick slices.

Frying the tofu:

Heat oil in a pan and fry the tofu until golden on all sides.  Remove and set aside.

Sautéing the aromatics:

In the same pan, heat 1 tablespoon of oil.  Add the Korean chili powder, lemongrass, shallots, and garlic. Sauté over medium heat until fragrant and lightly golden.

Add the mushrooms to the pan and stir-fry for 2–3 minutes until they begin to soften and release their aroma.

Add the fried tofu and pour in the braising sauce.  Stir gently to coat everything.  Reduce heat to low and let simmer until the sauce thickens and coats the mushrooms and tofu beautifully.

Adjusting seasoning:

Taste and adjust salt, sweetness, or chili to suit your family’s preference.

This braised mushroom and tofu dish is savory, lightly spicy, and deeply aromatic—perfect with steamed rice and a side of fresh vegetables for a balanced, comforting meal.

Homemade Vegetarian Oyster Sauce (Mushroom-Based)

Vegetarian oyster sauce is an essential ingredient in many plant-based and Asian dishes—it adds depth, richness, and natural umami.  Making it at home not only saves money but also gives you a cleaner, more nutritious sauce with no artificial additives.  Thanks to dried mushrooms and coconut water, this version is especially fragrant, flavorful, and naturally nourishing.

Ingredients:

3 cups mixed dried mushrooms (such as the Costco variety)

12 oz. fresh coconut water

1 cup hoisin sauce

2 cups soy sauce

½ cup mushroom seasoning powder

¼ cup sugar

Directions:

Soaking the Mushrooms:

Place the dried mushrooms in a large bowl and cover with water.  Soak about 1 hour until fully softened. Rinse well to remove any grit.

 

Blending:

Drain the mushrooms and place them in a blender with the fresh coconut water.  Blend until completely smooth.

Cooking the sauce:

Pour the mushroom mixture into a pot.  Add the soy sauce, hoisin sauce, mushroom seasoning powder, and sugar.

Bring to a gentle boil, stirring constantly to prevent sticking.

Simmering:

Let the sauce cook for about 10 minutes, or until it thickens to a consistency similar to oyster sauce.

Adjusting seasoning:

Taste and adjust saltiness or sweetness to suit your family’s preference.

Storing:

Let cool, then transfer to a clean glass jar with a tight lid.  Store in the refrigerator.

How to Use:

This rich, savory mushroom sauce is incredibly versatile. Use it to:

Marinate tofu, vegetables, or plant-based proteins

Stir-fry vegetables and noodles

Add depth to soups and stews

Serve as a dipping sauce for steamed or boiled vegetables

A spoonful of this homemade vegetarian oyster sauce instantly brings warmth, umami, and comfort to any dish.

Jujube Infused in Alcohol (Jujube Wine)

Jujube (Chinese red date) is not only a naturally sweet and nourishing fruit, but also a treasured medicinal herb in Traditional Chinese Medicine.  For centuries, it has been used to strengthen the body, calm the mind, and promote longevity.  When gently infused in alcohol, its beneficial compounds are extracted and preserved, creating a fragrant tonic that is both enjoyable and restorative.

Health Benefits of Jujube:

Supports restful sleep

In Traditional Chinese Medicine, jujube is used to nourish the heart and calm the spirit. It contains natural saponins that help relax the nervous system, making it easier to fall asleep and enjoy deeper, more restorative rest.

Improves digestion and relieves constipation

Jujube is rich in dietary fiber, which supports healthy intestinal movement and improves digestion. Regular consumption helps prevent bloating and constipation.

Reduces stress and anxiety

Jujube has a gentle calming effect on the nervous system.  It helps soothe mental tension, reduce anxiety, and promote a peaceful, balanced mood.

Powerful antioxidant protection

High in vitamin C and plant antioxidants, jujube helps protect cells from oxidative damage, strengthens the immune system, and supports healthy skin.

Supports healthy blood circulation and blood pressure

Jujube is high in potassium and low in sodium, which supports healthy blood pressure.  Its iron and phosphorus content also helps improve circulation and overall vitality.

Supports cancer prevention

Jujubes contain phenolic compounds and vitamin C that help neutralize free radicals, reducing cellular damage that may lead to cancer development.

Promotes youthful, radiant skin

The vitamin C and antioxidants in jujube stimulate collagen production, helping keep skin firm, smooth, and youthful while protecting against environmental damage.

How to Make Jujube Wine

Ingredients:

4 cups dried jujubes

1–2 tablespoons coarse salt

8 cups sake or other clear rice wine (about 18–25% alcohol)

A clean glass or ceramic jar with a tight-fitting lid

Directions:

Cleaning the jujubes

Dissolve the coarse salt in a bowl of water.  Soak the dried jujubes for about 2 hours to remove impurities and dust.  Rinse thoroughly under running water and drain well.

Filling the jar

Place the cleaned jujubes into the jar.

Adding the alcohol

Pour the sake over the jujubes until they are completely submerged.

Sealing and storing

Close the lid tightly and store the jar in a cool, dry place away from direct sunlight.

Infusion time

Let the jujubes infuse for at least 6 months.  Over time, the flavor will become deeper, smoother, and more aromatic.

How to Use Jujube Wine

Drink one small glass (about 30–50 ml) once or twice a day, preferably with meals.

Do not exceed 100 ml per day, as this is a medicinal infusion rather than a regular beverage.

When used in moderation, jujube wine supports sleep, digestion, circulation, and overall vitality.

Jujube wine is a beautiful blend of traditional herbal wisdom and gentle fermentation.  With patience and care, you can create a fragrant, nourishing tonic that warms the body, calms the mind, and supports long-term wellness.

 

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Braised Tofu in Soy Sauce

Tofu is a staple source of protein in many vegetarian diets. While it may seem bland on its own, tofu has an amazing ability to absorb flavors when prepared properly.  With the right ingredients and cooking technique, it can become deeply savory, satisfying, and comforting.

This braised tofu recipe is rich, aromatic, and well-balanced—perfect even for those who usually think tofu is boring.  Serve it with hot rice for a simple yet nourishing meal.

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Ingredients:

Tofu ingredients:

• 16 oz. firm tofu
• Water for boiling
• 2 cups water
• 1 tablespoon dark soy sauce
• ½ teaspoon salt

Braising Sauce ingredients:

• 1 cup coconut water
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 1 teaspoon cooking wine
• 1 teaspoon vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sriracha sauce (optional, for heat)

Aromatics & Other ingredients:

• 1 tablespoon cooking oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 2 green onions, chopped

Garnish:

• Chopped basil or cilantro

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Directions:

1.   Preparing the tofu:
Cut the tofu into slices about ½ inch thick and 2 inches long.  Bring a pot of water to a boil, add the salt and dark soy sauce, then gently add the tofu.  Boil for about 10 minutes to remove excess moisture and help the tofu absorb flavor.  Drain and set aside.

2.   Making the sauce:
In a small bowl, combine all the braising sauce ingredients.  Stir well to dissolve the cornstarch completely.

3.   Sautéing the aromatics:
Heat a pan over medium heat and add the cooking oil.  Add the garlic and ginger and sauté until fragrant.  For extra heat, you may add sliced fresh chilies at this stage.

4.   Braising the tofu:
Pour the sauce into the pan and bring it to a gentle boil. Add the tofu and green onions.  Reduce heat and simmer until the sauce thickens and coats the tofu evenly.

5.   Finishing and serving:
Turn off the heat and garnish with chopped basil or cilantro.  Serve hot with steamed rice.

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Tips:

• For a fully vegetarian version, replace oyster sauce with mushroom oyster sauce.
• Let the tofu simmer a little longer for deeper flavor absorption.
• This dish pairs beautifully with plain rice or brown rice for a balanced meal.

Simple, hearty, and full of flavor—this braised tofu dish proves that plant-based cooking can be deeply satisfying. 

Steamed Sponge Cake (Easy One-Bowl Method)

Steamed sponge cake is a classic dessert in many East Asian cuisines.  Traditional recipes often involve separating egg yolks and whites, carefully whipping egg whites, and baking to achieve a light, airy texture—techniques that usually require some experience.

I’m not a professional baker, so I prefer recipes that are simple, quick, and reliable, yet still produce a soft and fluffy cake.  This version uses a Vitamix (or any high-speed blender) to beat the eggs and a steaming method instead of baking, making it almost foolproof and perfect for home cooks.

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Ingredients:

• 2 large eggs
• ½ cup oil
• ½ cup milk
• ¾ cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup self-rising flour
• Grease and flour a 5” x 5” round or square cake pan

Optional: raisins or other dried fruits

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Directions:

1.   Preparing the steamer:
Bring water to a rolling boil and keep it ready while you prepare the batter.

2.   Blending the wet ingredients:
Add all ingredients except the flour to the Vitamix.  Blend on the Smoothie or Ice Cream setting until the mixture is smooth and well combined.

3.   Folding in the flour:
Pour the blended mixture into a large bowl.  Add the self-rising flour and gently whisk until smooth and lump-free.

4.   Steaming the cake:
Pour the batter into the prepared cake pan.  Place the pan into the steamer, cover, and steam over medium heat for 50 minutes.

5.   Checking for doneness:
Insert a toothpick or skewer into the center of the cake.  If it comes out clean, the cake is ready.

6.   Cooling and Serving:
Let the cake cool slightly before removing it from the pan. Serve warm or at room temperature.

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Tips & Variations:

• You can fold in raisins, chopped dates, or dried cranberries before steaming.
• For extra aroma, add a little orange or lemon zest.
• Keep the steamer lid wrapped with a cloth to prevent water droplets from dripping onto the cake.

This steamed sponge cake is soft, moist, and lightly sweet, perfect as an afternoon snack or a gentle dessert with tea.

You also can use this method and then bake in the preheated oven for 350 degrees.