Shaken Tofu (Vegetarian Version)

 This shaken tofu (tofu lúc lắc) is my vegetarian adaptation of the classic shaken beef dish.  I simply replace the beef with tofu and use soy sauce instead of fish sauce, while keeping the remaining ingredients the same.

For vegetarians, tofu is nearly indispensable—not only because it’s a clean source of plant-based protein, but also because it absorbs flavors beautifully and pairs well with vegetables and mushrooms. Today, I’ll show you how to make an easy, colorful, and delicious shaken tofu with bell peppers.  It’s simple, nutritious, and full of flavor.

Ingredients:

Main Ingredients

16 oz. firm tofu

2 cups mixed bell peppers (green, red, yellow), cut into squares

1 cup white onion, cut into squares

Cilantro for garnish

Tofu Marinade

½ tbsp sugar

1 tsp salt

1 tbsp vegetarian seasoning

½ tsp pepper

Sauce ingredients:

1/3 cup all-purpose stir-fry sauce (posted on 11/24)

1 tbsp ketchup

1 tsp chili sauce

1 tsp mushroom seasoning powder

1/4 cup water

Aromatics ingredients:

1 shallot

1 tsp garlic

1 tsp minced ginger

Directions:

1. Preparing this one the tofu:

Rinse the tofu, then boil it in water for 5 minutes.  This helps it firm up.

Cut the tofu into square pieces.

Fry the tofu in hot oil over medium heat until golden brown on all sides.

Remove from the pan and toss with the tofu marinade ingredients (salt, sugar, pepper, and vegetarian seasoning).

Let it sit for about 1 hour so the tofu absorbs the flavors.

2. Preparing the vegetables and aromatics:

Wash and cut the bell peppers into squares, removing the seeds.

Wash and chop the cilantro.

Blend the shallot, garlic, and ginger into a smooth mixture using a spice grinder.

3. Stir-frying the vegetables:

Remove excess oil from the pan.

Add half of the shallot–garlic–ginger mixture and sauté until fragrant.

Add the bell peppers and stir-fry.  Season with ½ tbsp vegetarian seasoning powder.

Stir-fry for about 2 minutes, then remove from heat and set aside.

4. Making the sauce:

In the same pan, add 1 tbsp oil and heat it.

Add the remaining shallot mixture and sauté until fragrant.

Pour in all the sauce ingredients and bring to a boil.

5. Combining everything:

Add the fried tofu to the pan and gently stir-fry on low heat so it absorbs the sauce.

Add the stir-fried bell peppers back in and toss lightly.

Sprinkle in chopped green onions or cilantro to taste.

Turn off the heat.

6. Serving:

·       Transfer the shaken tofu to a plate.

Serve hot with steamed rice.

Enjoy a vibrant vegetarian dish with rich flavor, tender tofu, and crunchy bell peppers—a perfect everyday meal that’s both healthy and satisfying.

Pumpkin Bread Recipe

 When the leaves turn golden and the air grows crisp, I love filling my home with the warm fragrance of pumpkin bread.  Sweet and spiced carries the comfort of holidays past and the promise of gatherings yet to come.  There’s nothing like the aroma of pumpkin bread filling the house in the fall.  Sweet, fragrant, and comforting, this bread is not only easy to make but also a clever way to use up pancake mix and leftover pumpkin purée.  Adjust the sweetness to your taste and enjoy it as part of a Thanksgiving feast or as a cozy breakfast with butter or jam.

Ingredients:

• 2 cups of pancake mix
• 1 cup sugar
• 2 eggs
• 1 ½ cups pumpkin purée
• 1 cup oil
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp vanilla extract

Directions:

1.    In a large mixing bowl, combine all ingredients.  Beat with a handheld mixer for about 1 minute, or until well blended.

2.    Grease and flour a 9 “x 5” loaf pan.  Pour the batter into the prepared pan.

3.    Bake in a preheated oven at 350°F (175°C) for 40 minutes, or until a toothpick inserted into the center comes out clean.

4.    Let cool slightly before slicing.  Serve warm with butter, jam, or enjoy plain.

Asian Stir-Fry Sauce (Multipurpose)

 

This all-purpose Asian stir-fry sauce is a staple in many Chinese kitchens. It works beautifully for stir-fried vegetables, noodles, vermicelli, or quick meat dishes. You can also adapt it to different Asian cuisines:

• Thai style: replace soy sauce with fish sauce and add chili flakes or Korean chili powder.
• Vietnamese style: mix in Vietnamese chili paste for a stronger, bolder flavor.

Ingredients

• 1 cup soy sauce
• 1/2 cup oyster sauce
• 1/4 cup dark soy sauce
• 1/4 cup sugar
• 1/4 cup cooking wine
• 1/4 cup chicken powder or mushroom powder
• 1/4 cup water

Directions

1. Combine all ingredients in a bowl and stir until the sugar dissolves.
2. Pour the sauce into a clean glass jar with a lid.
3. Store it in the refrigerator.

Tip for Using

For a stir-fry serving 2–4 people, mix:

• 1/4 cup of this stir-fry sauce
• 1/4 cup chicken broth
• 1 Tbsp cornstarch

Stir well to form a smooth cooking sauce.

Asian Chicken Stir-Fry

Ingredients

Chicken

• 1/2 chicken breast, thinly sliced
• 2 Tbsp stir-fry sauce (for marinating)

Aromatics

• 2 garlic cloves, minced
• 1 Tbsp ginger, minced

Vegetables

• 1 cup sliced mushrooms
• 1 cup sliced zucchini
• 1 cup snap peas or pea flakes

Others

• Prepared stir-fry mixture (sauce + broth + cornstarch)
• Black pepper
• Cooking oil

Directions

1. Prepare the sauce:
2. In a small bowl, combine 1/4 cup stir-fry sauce, 1/4 cup chicken broth, and 1 Tbsp cornstarch. Mix well and set aside.
3. Marinate the chicken:
4. Toss the sliced chicken with 2 Tbsp of the sauce and let it marinate for 1 hour.
5. Cook the chicken:
6. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger; stir-fry for about 2 minutes.
7. Add the chicken and stir-fry for 4–5 minutes, or until cooked through. Remove from the wok.
8. Cook the vegetables:
9. Add mushrooms, zucchini, and peas to the wok. Stir-fry for about 5 minutes or until crisp-tender.
10. Combine:
11. Return the chicken to the wok. Pour in the prepared sauce mixture.
12. Cook for two more minutes, or until the sauce thickens and coats everything well.
13. Serve:
14. Spoon over hot cooked rice and enjoy.

Easy Cranberry Cookies

If you ever have leftover pancake mix sitting in the pantry, here’s a simple, surprisingly delicious way to use it. These cranberry cookies come out crispy at the edges, chewy in the center, and full of texture thanks to the sunflower seeds. With just a few ingredients, you’ll have a batch of cookies ready in minutes.

Ingredients

• 1 cup pancake mix

• 1/4 cup coconut oil or vegetable oil

• 1/2 cup sugar

• 1 egg

• 1/2 cup dried cranberries

• 1/4 cup sunflower seeds

Directions

1. Preheat your oven to 350°F (175°C).

2. Line a baking sheet with parchment paper.

3. In a mixing bowl, whisk together the egg, sugar, and oil until smooth.

4. Add the pancake mix and stir until well combined.

5. Fold in the dried cranberries and sunflower seeds.

6. Use a small ice cream scoop (or a spoon) to portion the dough onto the baking sheet, leaving space between each cookie.

7. Bake for about 15 minutes, or until the cookies are lightly golden around the edges.

Let the cookies cool slightly—they’re delicious warm and stay chewy as they cool. Enjoy!

The Last Postcards of Zen Master Tanzan

On the final day of his life, Zen Master Tanzan sat down and wrote sixty postcards.

When he finished, he handed them to his attendant and said:

“Please send these out.”

Then he quietly passed away in peace.

On each postcard, he had written only a few simple lines:

“I am about to leave this world.

This is my final notice.

— Tanzan, July 27, 1892.”

For the Zen master, death was not an ending, but a door opening into the boundless flow of life.

He departed as one sending a farewell —gentle, untroubled, without attachment or fear.

In those postcards, there was no sorrow, only the light of understanding and serene freedom.

 

Every day around us are small reminders of impermanence —a loved one’s passing, a withered flower,

The rain just ceased, or a single breath fading softly within our chest.

Yet most of us forget, living as though we will be here forever.

 

If we truly contemplate death, not with fear, but with insight,

We come to see that every remaining moment is a miracle.

When we realize how fragile life is, we love more tenderly,

Forgive more easily and live more fully with what is here and now.

 

Each day, let us reflect on impermanence.

Each morning, upon waking, ask yourself:

“If today were the last day of my life, how would I live?”

There is no need for anything grand —just return to the present moment:

listen to the birds sing, feel the freshness of the air,

smile at the person beside you and do each small task with a wholehearted mind.

 

When you drink a sip of water, remember that this body too will dissolve, just like that drop of water.

When you see a falling leaf, smile —for it does not fall to disappear, but to return to the earth,

continuing life in another form.

Impermanence takes nothing away from us; it only reminds us not to cling too tightly, and to live deeply each moment we are given.

 

Like Zen Master Tanzan,

when we truly understand impermanence, death no longer frightens us —

because we have already lived each moment completely alive.

Roasted Chicken Quiche

 

Quiche is one of the most versatile dishes you can make—simple, budget-friendly, and perfect for gatherings. You can customize the filling with whatever you have on hand, such as roasted chicken, ham, turkey, cheese, or even plant-based options like tofu, beans, and spinach. This recipe showcases leftover roasted chicken, transforming it into a comforting and crowd-pleasing dish.

Ingredients

• 1 store-bought pie crust (or homemade, if preferred)
• 3 large eggs
• 2 cups cooked roasted chicken, chopped
• ½ cup heavy cream (or milk for a lighter version)
• ½ cup sour cream
• 1½ cups shredded cheese (cheddar, mozzarella, or a blend)
• ¼ cup sliced olives
• 1 cup diced white onion
• ¼ cup frozen peas
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• Seasonings: salt, black pepper, 1 tsp mustard, a dash of hot sauce (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. Prepare the filling base:
   • Heat olive oil in a medium saucepan over medium heat.
   • Add diced onion and sauté until softened, about 5 minutes.
   • Sprinkle in the flour, stirring well, and cook for 2–3 minutes to remove the raw taste.
   • Slowly whisk in the cream or milk, cooking until the mixture thickens.
3. Combine wet ingredients:
   • Remove the pan from the heat. Stir in sour cream, mustard, and hot sauce (if using).
   • Beat in the eggs until smooth and well combined.
   • Fold in the peas.
4. Assemble the quiche:
   • Place the pie crust in a 9-inch pie dish.
   • Spread the chopped chicken, olives, and shredded cheese evenly over the crust.
   • Pour the egg mixture on top, ensuring it covers the filling.
5. Bake:
   • Transfer the quiche to the oven and bake for 40–50 minutes, or until it is puffed, golden, and set in the center.
   • Allow to cool slightly before slicing.

🌟 Tips & Variations

• Cheese lovers: Try Gruyère or Swiss for a classic quiche flavor.
• Veggie boost: Add spinach, mushrooms, or bell peppers for an extra boost of color and nutrition.
• Make ahead: Quiche can be baked a day in advance and reheated gently before serving.
• Vegan option: Replace eggs with a tofu blend, use plant-based cream, and swap cheese for dairy-free alternatives.

Creamy Garlic Mushroom Sauce

 

There’s something timeless about the aroma of garlic and mushrooms sizzling together in butter. This creamy garlic mushroom sauce is a comforting classic—rich, velvety, and infused with herbs that bring depth and freshness. Whether spooned over pasta, draped across baked fish, or served alongside tender cuts of meat, it transforms simple dishes into something indulgent and memorable. Perfect for cozy dinners or elegant gatherings, this sauce is a versatile staple you’ll want to make again and again.

Ingredients

• 1 shallot, diced
• 4 garlic cloves, minced
• 300 g button mushrooms, thinly sliced
• 2 tbsp fresh parsley, chopped
• 1 tsp thyme, chopped
• 2 tbsp butter
• 1 tbsp olive oil
• 1 1/2 cups heavy cream
• ¼ cup white wine
• Salt and freshly ground black pepper, to taste

Directions

1. Sauté aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the shallot and garlic, cooking gently for about 1 minute until fragrant.
2. Cook mushrooms: Add the mushrooms and stir well. Cook for 3–4 minutes until softened and lightly golden—season lightly with salt.
3. Deglaze with wine: Pour in the white wine and let it simmer for 5 minutes, allowing the liquid to reduce and the alcohol to evaporate.
4. Add cream and herbs: Stir in the heavy cream, thyme, and half of the parsley. Reduce the heat to low and let the sauce simmer for 12–15 minutes, stirring occasionally, until it has thickened and reduced by nearly half.
5. Finish and serve: Taste and adjust seasoning with salt and freshly ground black pepper. Garnish with the remaining parsley before serving.

✨ Serving suggestions: Toss with fettuccine or penne, spoon over baked salmon, or drizzle atop grilled chicken or steak.